Description
Very simple and very delicious recipe. But nonetheless has many merits that deserve attention, first, this is the most "nutty" crust literally masks the fish oil, which many do not like. Secondly, the dish, though simple, but will take pride of place on the festive table. Third, almost all the main ingredients are easily replaceable if something was not in stock (I will try to tag). And finally, the very "nutty" crust, well, a miracle as well. Of course, there are no nuts in sight! And the taste is nutty!!! Interested? So come on in, maybe You will like the recipe as we do!
Ingredients
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Carp
2 piece
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Arugula
100 g
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Garlic
1 tooth
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Oat flakes
100 g
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Cheese
50 g
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Vegetable oil
3 Tbsp
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Salt
1 pinch
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Black pepper
1 pinch
Cooking
For "nut" brown, we need oatmeal and arugula, which can easily be replaced with parsley
In the bowl of a blender put the washed and drained arugula, garlic clove, peeled, oat flakes and broken pieces of cheese. The contents of the blender to chop into a fine crumb. Gradually pour in vegetable oil, ensuring the consistency of a smooth paste.
Now this paste should turn out in the end.
Steaks of carp wash, blot with paper towels, RUB with salt and pepper. Put the swordfish steaks on a baking tray lined with baking paper. The steaks carefully with a spatula spread the homemade pasta, to go straight. Bake in a preheated 200 degrees oven for 25-30 minutes (or depending on the capabilities of Your brass camera).
The fish transfer to a plate, serve with vegetables.
Bon appetit to you and your family!
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