Description
Thanks to this recipe looked on such a simple fish as Pollock, on the other hand. It turns out very tender and juicy, with a crisp Filo pastry and light creamy notes. For me it is absolutely a gorgeous dinner, with nothing to add and nothing to remove. Complete harmony, with a very simple design.
Ingredients
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Pollock
300 g
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Cheese curd
150 g
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Dill
1 coup
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Soy sauce
1 Tbsp
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Lemon juice
0.5 Tbsp
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The mixture of peppers
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Butter
50 g
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Phyllo dough
3 piece
Cooking
Prepare the necessary ingredients. I have three small steak Pollock, after cutting, which turned out to be 300g fillet.
Pollock fillet cut into small pieces, if You have one large piece of fillet, you can cut 3 whole piece at 100g and work with them. In the tank mix Kikkoman soy sauce with lemon juice and ground pepper, add to our fillet and leave to marinate for 10 minutes, stirring occasionally.
Cottage cheese mixed with finely chopped dill. (I use cottage cheese, it's not salty at all, it is prepared from curdled milk of 8.9% fat, frozen and put into a tissue, after thawing and draining of the serum get a good tender and tasty cheese.) Turn on the oven to preheat at 180 degrees.
The butter melts, take a sheet of phyllo dough, grease it with butter, lay the fish on top of the cheese mixture with the dill.
Wrap the filling in dough, put on baking tray for baking so that cheese was on top, top grease with butter. And put in preheated oven for 20-25 minutes.
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