Description
Capelin, in my opinion, totally underrated fish. At low cost it is absolutely not inferior to the nutritional value of salmon is so popular. Cook her a very simple but original way. And serve with a side dish of quinoa and pomegranate seeds.
Ingredients
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Capelin
0.5 kg
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Leaf vine
13 piece
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Quinoa
150 g
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Cilantro
1 coup
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Lemon juice
3 Tbsp
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Lemon peel
1 Tbsp
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Garnet
0.5 piece
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Olive oil
2 Tbsp
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Black pepper
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Salt
Cooking
For a great side dish I use quinoa brand Mistral. Croup is well treated and does not require pre-soaking. Bitter she is not, I assure you.
Capelin disemboweled, leaving the head. Wash and dry with paper towel. If desired, pepper. I don't salt the fish because the grape leaves are salty, and capelin will not work freshwater.
Every fish wrapped in vine leaves, leaving the outside of the head and tail. Bake in the oven on a baking sheet at 180 degrees for 15 minutes. Leaves me ready. In the summer I boiled them in salted water, fold in the tube for a few pieces and freeze.
So quinoa is ready. Crisp and fragrant. Add to hot quinoa, salt, black pepper, lemon juice, zest and olive oil.
Extracted pomegranate seeds in any convenient way. Coriander leaves cut very fine not.
Mix the pomegranate seeds and cilantro with the quinoa.
It's already baked capelin.
Serve fish with a side dish of quinoa.
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