INGREDIENTS
- – Pepper
- – Sal
- – Butter
- – Olive oil
- – Lemon 5 models
- – Onion 1 unit
- – Small/medium carrots 10 models (with leaves)
- – Dill 1 tied
- – Thyme 1 tied
- – Milk cream 50 Cc
- – White wine vinegar/alcohol 30 Cc
- – Dry white wine 100 Cc
- – Shallot 1 unit
- – Peppercorns 3 g
- – Lemon grass 1 unid
- – Honey 100 g
- – Cumin/kummel/fennel seeds 20 g
- – Sunflower seeds 150 g
- – Butter paper
- – Aluminum foil
Take pleasure in a scrumptious fish garnished with carrots and seed puree
PROCEDURE:
Fishing:
1. Clear the fish, take away the pores and skin and bones.
2. Place just a little olive oil on a chunk of aluminum foil, put the fish and on high put just a little dill, thyme, salt, pepper and the lemon lower into slices.
3. Cook dinner in a robust oven (200°C) for 15-20 minutes.
White butter:
1; Reduce the shallot finely, add it to a small pot with just a little oil. Add the
lemon grass lower into slices, wine and vinegar and let it scale back.
2. Add the cream and cook dinner for a couple of minutes so it reduces just a little.
3. Off the warmth, add the chilly butter, whisking consistently. Modify with lemon juice and salt.
Carrots:
1. Wash the carrots effectively. Add salt, honey, olive oil and seeds.
chamomile.
2/ Cook dinner in an oven at 180°C for roughly 25 minutes, till they’re tender and
frivolously toasted. It’s a must to stir on occasion to forestall the honey from burning on the plate.
Sunflower seed puree:
1. Sauté 1 / 4 of the onion in a small pot with just a little oil.
2. Add the sunflower seeds
3. Cowl with water and let cook dinner for 30 min.
4. Course of with a blender.
