Sastojci: 1kg oslica, 400g pecurki (sampinjona), 150ml maslinovog ulja, 7 kasika prezli, 4 cena belog luka, 5 kasika lista persuna (svezeg, seckanog), za sos - 100g margarina (putera), pola limuna (bez kostica), 1 ½ kasika mesanog bilja - persun, vlasac i estragon (sveze, seckano) ili 1 ½ kasicica suve mesavine ovih bilja.
Priprema:
1. Sampinjone oprati, ocistiti i iseckati na listove. Beli luk oljustiti i sitno iseckati.
2. U vatrostalnu posudu staviti pecurke i 2 cena belog luka. Odozgo staviti oslic.
3. Pomesati maslinovo ulje, ostatak belog luka, prezle i persun i promesati. Preliti preko ribe.
4. Peci u prethodno zagrejanoj rerni na 200 C oko 30 minuta, zavisno od debljine oslica.
5. Za sos - u tiganju otopiti margarin ili puter na srednjoj temperaturi (4). Dodati sok od limuna i mesavinu bilja i promesati da se sjedini.
6. Pecenu ribu preliti ovim sosom i posluziti uz brokoli, pire krompir ili krompir iz rerne.
Ingredients: 1 kg of hake, 400g of mushrooms, 150ml of olive oil, 7 tablespoons of breadcrumbs, 4 cloves of garlic, 5 tablespoons of parsley leaves (fresh, chopped), for the sauce - 100 g of margarine (butter), half a lemon (without pits), 1 ½ tablespoons of mixed herbs - parsley, chives and tarragon (fresh, chopped) or 1 ½ tablespoons of dry mixture of these herbs.
Preparation:
1. Wash, clean and cut the mushrooms into leaves. Peel and finely chop the garlic.
2. Put the mushrooms and 2 cloves of garlic in an ovenproof dish. Place hake on top.
3. Mix olive oil, the rest of the garlic, breadcrumbs and parsley and stir. Pour over the fish.
4. Bake in a preheated oven at 200 C for about 30 minutes, depending on the thickness of the hake.
5. For the sauce - melt margarine or butter in a pan at a medium temperature (4). Add lemon juice and herb mixture and stir to combine.
6. Pour this sauce over the roasted fish and serve with broccoli, mashed potatoes or potatoes in the oven.
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