Sastojci: 180g fileta lososa sa kožom (2,5 cm debljine), 1 kašika maslinovog ulja, 20g putera, 4 kriške limuna (1 cm debljine), ½ kašičice belog luka u prahu, ½ kašičice sušenog timijana, so.
Priprema:
1. Losos začinite solju, belim lukom i timijanom.
2. Stavite ulje i puter u tiganj koji se ne lepi na srednju vatru (4) dok se ne istopi i ne zapeni, a zatim pojačajte toplotu na srednju (5).
3. Dodajte filete lososa i limun u tiganj, sa kožom nadole, i pržite 4 minuta dok ne postanu hrskavi.
4. Okrenite filete, smanjite temperaturu na srednje nisku (3) i przite još 3 minuta.
5. Ako su vaši fileti debeli 1.25cm ili više, pržite ivice oko 2 minuta po strani.
Napomena: unutrašnja temperatura lososa treba da dostigne 63 C (145ºF).
6. Losos prebacite u tanjir i prelijte puterom koji je ostao u tiganju.
Ingredients: 180g salmon fillet with skin (2.5cm thick), 1 tbsp olive oil
20g of unsalted butter, 4 slices of lemon (1cm thick), ½ tsp garlic powder, ½ tsp dried thyme, salt.
Preparation:
1. Season salmon with salt, garlic and thyme.
2. Put the oil and butter in a non-stick frying pan over a medium heat (4) until melted and foaming, then turn up the heat to medium high (5).
3. Add the salmon fillets snd lemon to the pan, skin-side-down, and fry for 4 minutes until crisp.
4. Flip the fillets over, lower the heat to medium low (3) and cook for 3 minutes more.
5. If your fillets are 1.25 cm thick or more, fry the edges for about 2 minutes per side.
Note: the salmon's internal temperature should reach 63 C (145ºF).
6. Transfer the salmon to a plate and pour with any of the buttery juices left in the pan.
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