INGREDIENTS
- Fish:
- – 2 white salmon fillets (with pores and skin, with out scales, with out bones).
- – 1 handful of beet leaves.
- – 2 purple onion.
- – Sliced tomatoes or cherrys.
- – 1 Fennels.
- – 1 clove of grated garlic.
- -Zest and juice of 1 lemon.
- – Kitchen thread.
- – Sal.
- – Black pepper.
- – Further virgin olive oil.
- Garrison:
- – Cabbage 250 g.
- – Beets 3 items.
- – Onions 2 items.
- – Corns 1 unit.
FISH STUFFED WITH VEGETABLES, incorporate fish into your meals with this scrumptious recipe! Filled with beet, tomato and onion, and a garnish of cabbage and corn
PROCEDURE:
1. Season the fillets with salt, black pepper, lemon zest, grated garlic, lemon drops and olive oil.
2. Sauté the beet leaves with garlic, season with salt and pepper.
3. Minimize the pink onion into tremendous superb rings and flippantly sauté the tomatoes.
4. Minimize the threads that can later tie each fillets and place on the board.
5. On these, perpendicularly, place one of many fillets with the pores and skin involved with the threads.
6. Fill.
7. Place the opposite fillet as if forming a sandwich and leaving the pores and skin dealing with up.
8. Tie the threads. Season with salt and pepper on each side.
9. Brush with oil combined with salt and chopped garlic
10. Prepare dinner within the oven.
11. For the greens, lower the beet into quarters, the cabbage in half, the onion into quarters and the corn into slices, place in a roasting pan with a little bit oil, season with salt and pepper and cook dinner in a robust oven.
12. Serve the fish with the greens.
