Delicate dinner.  How to cook fish և baked grape salad

Delicate dinner. How to cook fish և baked grape salad

The meat of this fish is absolutely dietary, and the salad with baked goat։ goat cheese is light and nutritious.

Fish, he is also me, the blacksmith, the fish of the apostle Peter, the fish of St. Martin, the fish of Christ. Literally every country gives different names to this sea white fish, according to local legends. It is considered to be the star of the Mediterranean Sea and has been a part of many dishes of the Mediterranean countries since ancient times.

Later, in the 17th century, it was tried by the British, then by the French. By the way, the latter included Dori as the main ingredient of the famous French bouillabe soup. This fish is unique in that it is found exclusively in clean places, which were used by the Japanese. They use the sun as an indicator of the purity of seawater, more efficiently than electronic sensors.

This fish meat is absolutely dietary, as it practically does not contain fat. But honeysuckle is rich in protein and minerals. It has practically no characteristic fishy smell, the meat is delicate, it is easily separated from the bones, it does not require any tricks in the cooking process. The less heat treatment, the better you will feel the delicate taste of this fish. Then, I have prepared a non-complicated recipe for barbecue dor for you, as a side dish I offer a vegetable with vegetable oyster sauce, and also a salad with goat cheese.

Ingredients (For 1 serving).

Doryfish – 160 g

Pasta ptitim – 150 g

Baby peas – 30 g

Boiled carrots – 50 g

Butter – 20 g

Vegetable oil – 20 ml

Soy sauce – 15 ml

Oyster sauce – 10 ml

Sesame oil – 2 ml

Garlic – 1 clove

Onion – 2 g

Cooking:

Take two fish fillets and fry them on the grill on both sides until cooked. Cook the chicken in a saucepan for 15 minutes. Fry baby peas and carrots separately in butter. Then add oyster sauce, sesame oil and garlic. Mix ptitim with cooked vegetables. We spread the vegetable ptitim in portions on the plate, and on top – the calendula fillet. Fill with finely chopped onion.

Salad with baked grapes և Chevrano with goat cheese

This salad is unique in that it suits absolutely everyone, regardless of age. Even for three-year-olds, even the elderly, the only exception is individual intolerance to the ingredients. This salad is light and nutritious thanks to goat cheese և walnut sauce. I would call this salad star Chevrano soft goat cheese, a storehouse of vitamins and micronutrients. It is possible that goat’s milk cheese is much easier to digest than cow’s milk.

Ingredients (For 1 serving).

Salad mixture – 40 g

Champignons – 25 g

Beetroot mousse – 60 g

Grapes – 50 g

Soft goat cheese – 40 g

Flax seeds – 3 g

Pesto – 20 g

To make beet mousse.

Beets – 45 g

Olive oil – 10 ml

Balsamic oil – 5 ml

For cooking walnut sauce:

Walnuts – 20 g

Pine nuts – 20 g

Parmesan – 10 g

Preparation of beet mousse.

Fry the beets in the oven until soft. Then, with the help of a blender, make the mousse thick, adding olive և balsamic oil.

cook walnutsgas station:

Mix walnuts and pine nuts with parmesan and interrupt everything with a blender.

Salad preparation.

We take a salad mix, fresh champignons, baked grapes (12 minutes in the oven at 160 degrees) և season with peanut sauce. Add soft goat cheese և flax seeds. Put the beet mousse in the plate. Put the salad on top.

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