Description
According to the calendar it is autumn, but summer vegetables are still on the shelves! So I want to share one of my favorite summer fish recipes. The fish turns out juicy, tender and very flavorful! Although vegetables and cooked together with fish, they have absolutely no unpleasant fishy smell. In General, try, highly recommend!
Ingredients
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Soy sauce
4 Tbsp
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Garlic
3 tooth
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Carrots
2 piece
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Onion
1 piece
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Mustard
2 tsp
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Zucchini
2 piece
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Eggplant
2 piece
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Pepper
2 piece
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Tomato
5 piece
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Vinegar
1 Tbsp
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Spices
-
Salmon
450 g
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Cream
2 Tbsp
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Greens
1 coup
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Vegetable oil
Cooking
To start, chop the salmon into small pieces and marinated in a mixture of mustard and 1 tbsp of soy sauce.
Prepare vegetables, wash, peel and chop (finely garlic, medium onion and carrot, huge on - zucchini, eggplant, peppers and tomatoes).
For this dish we'll need a large, deep frying pan with lid. In a small amount of vegetable oil fry the garlic, add the carrot,
then onion, fry together for a few minutes;
then add vegetables to the zucchini and add the soy sauce (2-3 tablespoons),
then add the eggplant, stir...
then turn pepper.
At the end add the tomatoes and white wine vinegar, stir and stew for 5 minutes
move vegetables to edges of pan, release the middle seat.
In the deepening put the pieces of salmon.
The fish put on top (pour) cream (or sour cream, a couple of pieces of butter).
Crumble on top of fresh greens and put a sprig of fresh rosemary.
Cover the pan with a lid, diminish the heat to low and simmer 20 minutes under the lid.
Here's the beauty of it!
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