Description
This recipe is from the book "the encyclopedia Sahara" that was sent to me as a gift from "Mistral". I immediately drew this not quite the usual recipe. Today I made it. Below I will write about the taste of the dishes and his thoughts.
Ingredients
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Salmon
350 g
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Flour
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Dry red wine
0.5 l
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Brown sugar
75 g
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Carnation
2 piece
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Lime
0.5 piece
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Cinnamon
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Bread
1 Tbsp
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Salt
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Black pepper
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Vegetable oil
Cooking
First, make the sauce. To do this in a saucepan, pour the wine, put the sugar, spices and lemon slices. Cook for 15 min. Bread crumb cut into cubes and slightly fry in a dry frying pan. Put the sauce and boil 10 min. Remove. Season with salt and pepper. It turns out the average density and the bread was not felt. Don't even guess that it is there.
Fillet cut into 2 pieces. Now each piece cut down the middle to the skin and fold the skin inside. The view is like steak. I really liked the idea.
Roll the fish in flour and fry in oil for 3-4 min on each side. Sauce RUB through a sieve and pour 3/4 of the sauce into the fish. Saute fish for 3 minutes on each side.
Serve immediately with remaining sauce.
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