Awọn akoonu
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eroja
Fillet okun baasi:
- 1 pack Sea bass fillet 400 g / frozen / 4 fillets
- 1 Ife iyẹfun
- 0,5 Ife epo
- Iyọ okun isokuso lati ọlọ
- Lo ri ata lati ọlọ
- Oje lẹmọọn
Kohlrabi Cream Vegetables:
- 1 Kohlrabi 700 g / ti mọtoto 400 g
- 1 tsp iyọ
- 1 tbsp bota
- 0,5 agolo Ipara sise 100 g
- 1 Ife Parsley ti a fa
- 2 nla pinches ti iyọ
- 2 ńlá pinches ti ata
- 2 nla pinches gaari
- 1 nla fun pọ ti nutmeg
Awọn poteto ti a pọn:
- 400 g poteto
- 1 tsp iyọ
- 2 tbsp Sise ipara
- 1 tbsp bota
- 1 tsp Iyẹfun Korri kekere
- 2 nla pinches ti iyọ
- 1 nla fun pọ ti ata
Sin:
- 2 Awọn tomati idaji fun ohun ọṣọ
ilana
Kohlrabi Cream Vegetables:
- Peel and quarter the kohlrabi, cut into sticks (here with a Genius kitchen helper), cook in salted water (1 teaspoon) for about 10 minutes, drain through a kitchen sieve, put in a hot saucepan with butter (1 tbsp), cooking cream (100 g ), Salt (2 big pinches), pepper (2 big pinches), sugar 2 big pinches and nutmeg (1 big pinch), fold in the plucked parsley and simmer for about 5 minutes.
Awọn poteto ti a pọn:
- Peel and dice the potatoes, cook in salted water (1 teaspoon) for about 20 minutes, drain through a kitchen sieve, return to the hot saucepan, sprinkle with butter (1 tbsp), cooking cream (2 tbsp), salt (2 big pinches) , Pepper (1 big pinch) and mild curry powder (1 teaspoon) together with the potato masher.
Fillet okun baasi:
- Let the sea bass fillet thaw in time, rinse with cold water, dry well with kitchen paper, dust with flour, shake off excess flour, fry in a pan with oil (½ cup) from the skin side for about 5 minutes, turn over and fry for another 2 minutes . Season vigorously on the skin side with salt and pepper and degrease on kitchen paper. Drizzle with lemon juice to serve.
Sin:
- Serve sea bass fillet with kohlrabi cream vegetables and curry mashed potatoes, garnished with tomato halves. A cool white wine and water may be enough to go with it.
Nutrition
Sìn: 100gAwọn kalori: 250kcalAwọn carbohydrates: 23.3gAmuaradagba: 3.1gỌra: 16g