INGREDIENTS
- – 2 white salmon fillets (with pores and skin, with out scales, with out bones).
- – Spinach sautéed with garlic.
- – Crimson roasted bell pepper 1 unit.
- – Sliced tomato.
- – Caramelized onion.
- – 1 clove of grated garlic.
- -Zest and juice of 1 lemon.
- – Kitchen thread.
- – Harina c/n.
- – Sal.
- – Black pepper.
- – Further virgin olive oil.
- French dressing:
- – Capers 1 handful.
- – Grated garlic 1 tsp.
- – Tomato lower into small cubes 1 to 2 models.
- – Lemon juice 100 cc.
- – Orange juice 50 cc.
- – Further virgin olive oil 200 cc.
- – Purple onion in brunoise.
- – Coriander 1 handful.
- – Wonderful salt.
- – Black pepper.
Get pleasure from a spectacular stuffed fish! baked with caper French dressing and contemporary salad
PROCEDURE:
1. Season the fillets with salt, black pepper, lemon zest, grated garlic, contemporary oregano leaves, lemon drops and olive oil.
2. Minimize the threads that may later tie each fillets and place on the board.
3. On these, perpendicularly, place one of many fillets with the pores and skin in touch with the threads.
4. Fill.
5. Place the opposite fillet as if forming a sandwich and leaving the pores and skin going through up.
6. Tie the threads. Season with salt and pepper on either side.
7brush with oil blended with salt and minced garlic
8. Cook dinner within the oven.
9. Serve with the French dressing and a salad of inexperienced leaves, arugula and carrot lower with the potato peeler, salt, pepper, olive oil and lemon juice.
