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 Trout with an Allowance Recipe
An option is a recipe that is maximally simplified and minimizes labor intensity (thanks to all the poaching chefs). Do not fry. No fat, except fish. Blitz: simple/fast/natural. Hopefully for dieting.
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Snacks Ideas, Special Food Dishes
Cuisine Spanish Cuisine
Keyword Easy, For Beginners
Cook Time 35 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Snacks Ideas, Special Food Dishes
Cuisine Spanish Cuisine
Keyword Easy, For Beginners
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Marinate the fish (with lemon juice, a teaspoon of coarse salt without top or as usual) for 1-2 hours or more. Always wash thoroughly. However, this is perfectionism and surprises those who like to taste fish skin. Is it delicious?!
    Marinate the fish (with lemon juice, a teaspoon of coarse salt without top or as usual) for 1-2 hours or more. Always wash thoroughly. However, this is perfectionism and surprises those who like to taste fish skin. Is it delicious?!
  2. There are different versions of broth on the Internet: from milk to cucumber brine. The classic is thick fish broth. Broth is not obtained often. Cook vegetables in a frying pan more often! Noble fish, lemon, salt and rich broth from onions and carrots are quite enough.
    There are different versions of broth on the Internet: from milk to cucumber brine. The classic is thick fish broth. Broth is not obtained often. Cook vegetables in a frying pan more often! Noble fish, lemon, salt and rich broth from onions and carrots are quite enough.
  3. Simmer the vegetables for about 10 minutes on medium heat without a lid, without preventing evaporation (seal the broth). Put the vegetables in cold or boiling water - it's up to you.
    Simmer the vegetables for about 10 minutes on medium heat without a lid, without preventing evaporation (seal the broth). Put the vegetables in cold or boiling water - it's up to you.
  4. Lay out the steaks, fastening the edges with toothpicks. Vegetables are "shifted", laid out without the lower and upper vegetable pillows. If necessary, add water (the broth should be up to 1/2 the thickness of the steak or 1/3). Before boiling, start the process with the lid open.
    Lay out the steaks, fastening the edges with toothpicks. Vegetables are "shifted", laid out without the lower and upper vegetable pillows. If necessary, add water (the broth should be up to 1/2 the thickness of the steak or 1/3). Before boiling, start the process with the lid open.
  5. Close the lid and cook for another 10-15 minutes (depending on the thickness of the steaks). Do not turn over and do not stir - now the samovar. In my case, earlier (according to the probe) the temperature was about 63-65 degrees."
    Close the lid and cook for another 10-15 minutes (depending on the thickness of the steaks). Do not turn over and do not stir - now the samovar. In my case, earlier (according to the probe) the temperature was about 63-65 degrees."
  6. Ready! They say that with this method of cooking, the maximum usefulness of fish is preserved. But no color. Desire.
    Ready! They say that with this method of cooking, the maximum usefulness of fish is preserved. But no color. Desire.
  7. On the side? Mini Salad Bar: Do it yourself! Without salted fish, but with the pieces remaining in the adapter for the night and it's done. I note that the combination of salted and stewed, almost fresh, fish is very pleasant!
    On the side? Mini Salad Bar: Do it yourself! Without salted fish, but with the pieces remaining in the adapter for the night and it's done. I note that the combination of salted and stewed, almost fresh, fish is very pleasant!
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