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Print Recipe
Trout with an Allowance Recipe
Option-recipe, simplified to the max and min utility work (thanks to all the cooks - the masters of poaching). Do not fry. No fat except fish. Blitz: simple/fast/ natural. Hopefully for a diet.
Cook Time 35 minutes
Servings
Ingredients
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Marinate the fish (lemon juice, teaspoon without top of coarse salt or as used to) for 1-2 hours or more. Always thoroughly clean. However, this is perfectionism and surprising fans to taste the fish skin. Is it tasty?!
    Marinate the fish (lemon juice, teaspoon without top of coarse salt or as used to) for 1-2 hours or more. Always thoroughly clean. However, this is perfectionism and surprising fans to taste the fish skin. Is it tasty?!
  2. On the Internet there are different versions of broth: from milk to cucumber brine. Classic - a thick fish broth. The broth doesn't happen often. Often make a vegetable in a frying pan! Noble fish, lemon, salt and a rich broth of onions and carrots - enough.
    On the Internet there are different versions of broth: from milk to cucumber brine. Classic - a thick fish broth. The broth doesn't happen often. Often make a vegetable in a frying pan!
Noble fish, lemon, salt and a rich broth of onions and carrots - enough.
  3. Stew the vegetables for about 10 minutes over medium heat without a lid, without interfering with evaporation (seal the broth). Spread vegetables in cold or boiling water - you decide.
    Stew the vegetables for about 10 minutes over medium heat without a lid, without interfering with evaporation (seal the broth). Spread vegetables in cold or boiling water - you decide.
  4. Put the steaks, fastening the edges with toothpicks. Vegetables "shift", spread without the lower and upper vegetable pillows. If necessary, add water (broth should be up to 1/2 the thickness of the steak or 1/3). Start the process with the lid open before boiling.
    Put the steaks, fastening the edges with toothpicks. Vegetables "shift", spread without the lower and upper vegetable pillows. If necessary, add water (broth should be up to 1/2 the thickness of the steak or 1/3). Start the process with the lid open before boiling.
  5. Close the lid and cook for another 10 -15 minutes (depending on the thickness of the steaks). Do not turn and stir - now the samovar. In my case before (dipstick) temperature of about 63-65 bones'.
    Close the lid and cook for another 10 -15 minutes (depending on the thickness of the steaks). Do not turn and stir - now the samovar. In my case before (dipstick) temperature of about 63-65 bones'.
  6. Ready! They say that this method of cooking preserves the maximum usefulness of fish. But no color. Wish.
    Ready! They say that this method of cooking preserves the maximum usefulness of fish. But no color. Wish.
  7. The side? Mini salad bar: do it yourself! Without salted fish, but remaining in the transition pieces for the night and got ready. I note that the combination of salted and stewed, almost fresh, fish is very pleasant!
    The side? Mini salad bar: do it yourself! Without salted fish, but remaining in the transition pieces for the night and got ready. I note that the combination of salted and stewed, almost fresh, fish is very pleasant!

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