Description
Fragrant, spicy, tender fish with no less fragrant, juicy mushrooms. Very simple to prepare but also very tasty!!! And with white wine... m-m-m...
Ingredients
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Pepper white
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Salt
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Lemon peel
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Lemon juice
2 Tbsp
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Dill
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Vinegar
2 Tbsp
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Mushrooms
300 g
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Salmon
3 piece
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Olive oil
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Nutmeg
Cooking
Steaks wash, a little salt, sprinkle balsamic vinegar (1 tbsp). If not balsamic, you can just use more lemon juice, but the taste is not very spicy.
Mix well so that the vinegar covered the entire fish.
Sprinkle with the dill. I just broke up with his hands. To leave a little for the mushrooms.
Grate the zest from half a lemon. More than half sprinkle the fish, the second half to leave. Sprinkle with lemon juice (1 tbsp).
Chaperone wash and chop. I was small, because I cut in half.
Pour the remaining vinegar.
Season to taste with salt and pepper, sprinkle with nutmeg. Sprinkle dill, lemon zest, sprinkle with lemon juice.
Drizzle with olive oil.
Leave the fish and mushrooms for an hour to marinate.
Baking tray lay with foil. Brush with olive oil.
Put the fish and mushrooms, bake in a preheated 200 degree oven until ready. I have half an hour.
Serve fish with mushrooms. Bon appetit!!!
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