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Ingredients
- 1 pebrots vermells
- 4 Escalunyes
- 5 Tomàquets cherry
- 1 cullerada Suc de clementina
- 1 Rameta de romaní
- Pebre de color
- 350 g Filet de bacallà
- 1 cullerada Green fresh pepper
- 1 Dent d'all
- 10 Agulles de romaní
- 1 cullerada Oli d'oliva verge extra
- Sal
- 1 peça Xile
- 250 Mililitres Crema de civada
- clementina
instruccions
- Wash the cod, pat dry and cut into cubes. Wash, core and dice the peppers. Halve the shallots. These ingredients alternate on three wooden skewers that have been previously soaked.
- Place the skewers in a baking dish. Pour the halved cherry tomatoes, clementine juice, rosemary sprig and pepper over the skewers. Bake in the preheated oven at 180 ° for about 25 minutes.
Orange cream sauce
- Squeeze out the juice of half the clementine. Put the remaining ingredients in a tall container and puree. Put in a saucepan and simmer for 15 minutes.
- There was cucumber salad and jacket potatoes.
Nutrició
Atenció: 100gCalories: 123kcalHidrats de carboni: 1.8gProteïna: 13.5gGreix: 6.9g