Description
Recipe in principle is not a new "fish under a fur coat", but which fish and which coat?! Chum salmon from the far East understand, in delicious - because it is really very good. (but probably so can any other fish to cook). I had a problem-a delicious and quick dinner, and I coped with it:fish turned out tender, slightly sweet taste, far different from the standard grilled salmon or salmon tempura. And most importantly simple! In General, rate yourself! The recipe is much written, in fact, everything is prepared quickly!
Ingredients
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Fish
1 piece
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Soy sauce
50 ml
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Mustard
1 Tbsp
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Spices
-
Carrots
1 piece
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Onion
1 piece
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Pepper
1 piece
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Cheese
100 g
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Lemon juice
1 Tbsp
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Cream
3 Tbsp
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Tomato
2 piece
Cooking
Prepare the fish. Sparing her from head and tail (I don't like these parts of the carcass), cut into steaks medium size (I got 10 PCs), wash and wipe.
Marinade:in a mortar separately, mix all the ingredients, I did not bother with:soy sauce, mustard, salt, black pepper, nutmeg sushi., sushi ginger., coriander sushi., the juice of a lemon. All carefully mix and leave for 15 minutes.
Turn on the oven at 180 gr. Meanwhile, prepare the sauce. Onions finely chop, sent to a heated pan with 1 tbsp oil, fry to the extent of "to grab" three on a coarse grater carrots and add to onion. While our blend of passerbys, small pieces chop the tomatoes and pepper, and simmer them for 3-5 minutes. (at this point, the tomatoes and peppers must give juice).
While the vegetables stew, put the fish on a greased baking sheet and send to 15 minutes in the oven.
To vegetable mixture add diced cheese, stir, pressing down with a spatula, pour in the cream/milk (I have outlined the approximate number that was more paste than sauce), salt to taste and simmer to a paste (5-7 minutes).
The fish is half or more finished. One more thing:personally, I have the fish gave a lot of juice to avoid the waterfall, I poured fish juice.
The fish put the resulting paste, sprinkled with herbs and sent to the oven for 10 minutes to languish under the same mode (180 gr). My advice:give fish to stand after cooking in a hot oven for a little while, the fish took the whole juice. And that's what we take out!
Such a delicate creamy taste, succulent fish, tasty "coat". The husband said,"would Eat, and eat!" Sure, in the vastness of "the kitchen Boy" has similar recipes. I photographed their thoughts in the kitchen that night, who could be useful )))
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