Description
The dish is a bit troublesome, have a little Tinker, but the result is worth it. You can use any other fish: hake, Pollock...
Ingredients
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Cod
4 piece
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Green beans
100 g
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Red sweet pepper
0.5 piece
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Leeks
-
Suluguni cheese
70 g
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Carrots
2 piece
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Onion
1 piece
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Celery root
100 g
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Tomatoes in own juice
1 pack
Cooking
Dorse to gut, rinse, dry with a paper towel. Season with salt and pepper, sprinkle with seasoning for fish. You can sprinkle it with lemon juice. Set aside.
Leek grind. Pepper and pork cut into small cubes. Beans - you can take canned can be frozen - cut crosswise into small pieces.
Mix everything in a bowl.
Carrots, onions and celery peel.
Carrots and celery to grate on a coarse grater.
Onions to chop.
In a deep saucepan heat the oil and fry onion until Golden brown.
Add the carrots and celery, sauté until soft vegetables.
Add tomatoes and saute for a few minutes.
The bellies of the cod stuff the cheese and vegetable mixture and stab a toothpick.
A large piece of foil, grease with vegetable oil. On one half spread an even layer half of the carrot-onion mixture. Top positioning is stuffed with fish. Fish cover the remaining carrot-onion mixture.
The other half of the foil to lift and cover the fish, carefully stung the edges of the foil.
Bake in a hot oven until tender, about 30 minutes.
Ready to get out of the oven, give it a little to cool, then gently open the foil.
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