Description
Meat meat and fish has not been canceled!!! I love fish and cook it in all kinds quite often. This time in menu - river forelka. The idea serves spied on the TV channel "Food" and sold in his kitchen. The dish turned out not just a gentle and tender!!! And the spices give it a refined, subtle and pleasant taste. Easy to cook, and the dish turns out beautiful and delicious. I advise you to try!
Ingredients
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Trout
2 piece
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Potatoes
5 piece
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Milk
200 ml
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Salt
1 tsp
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Vegetable oil
1 Tbsp
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Spinach
150 g
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Nutmeg
1 piece
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Marjoram
1 piece
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Saffron
1 piece
Cooking
Boil potatoes and make puree out of it (not liquid).
Put on a baking sheet silicone Mat and foil and make a "boat" for the fish.
Clean the fish, gutting, cut along the spine on the back and remove the backbone with all the bones. Put the fish in our "boats" out of foil, so it didn't fall apart. Fish sprinkle with salt, marjoram.
Spinach fry literally 3-5 minutes in the pan on a small amount of vegetable oil.
The milk is heated with the addition of nutmeg.
Spinach, beat in a blender with half of the milk.
In the remaining milk, add the saffron. It acquires a yellow-pink color. Divide mashed potatoes into two equal parts and mixing one with spinach and the other with milk with saffron.
Using a pastry bag spread on the fish two types of puree and put in a preheated 180 degree oven for 20 minutes.
Take out from the oven and try to immediately apply.
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