Description
Love the fish... and every year I love her more and more. This recipe... he's just amazing, absolutely unique, subtle flavor... It was just indescribable))) For cooking I took a big side, many do not like her, they say that dry... nothing! Gorgeous fish! I love it)))
Ingredients
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Fish
1.5 kg
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Onion
3 piece
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Garlic
3 tooth
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Orange
2 piece
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Dry white wine
1 cup
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Butter
50 g
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Flour
2 Tbsp
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Greens
2 coup
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Carnation
8 piece
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Bay leaf
3 piece
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Spices
-
Seasoning
-
Vegetable oil
100 ml
Cooking
The fish is cleaned and cut into serving pieces. At the bottom of a deep pan pour a layer of finely chopped greens.
Onions cleaned, cut into rings and put on top of greens.
Sprinkle a pinch of cumin, crushed clove Bud, add chopped (not crushed) garlic, Bay leaf.
Fish season with salt and pepper, sprinkle with seasoning for fish (this is optional, because the spices have enough) and put it in the tray. Top pour vegetable oil. Cover the pan with a lid and put into a cold place. To sustain the fish in the marinade the day, turning over this time 4-5 times.
From one orange to remove the zest for decoration.
From both oranges then squeeze the juice.
To get the fish, put it in a baking dish greased with butter, on top of fish, arrange the onion. Add the wine and orange juice. Salt. Put in the oven. Bake for 30 minutes at 200*C.
Melt the butter, mix with flour. From the mold to pour the resulting liquid into the oil mixture to RUB, to avoid lumps, bring to boil, boil on low heat for a few minutes to the sauce thickens. Drain. Bow fish out onto a plate, and top with the fish pieces. Decorate with greens and slices of orange.
Serve the fish with mashed potatoes, garnished with orange zest. Separately in a gravy boat to file a sauce.
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