Rolled bass with citrus butter and zira.

Insanely delicious and incredibly fragrant rolls. Fish turns juicy and perfectly in harmony with vegetables, zira and citrus oil. For garnish you can submit a neutral figure … It is recommended to prepare! Help yourself.

INGREDIENTS

-3 Perch fillet without skin (550gr)

1/2 small zucchini (350g)

-1 Stalk celery (35gr)

-1 Medium carrot (110gr)

-olivkovoe oil (about 4-5 st.lozhek)

-1 Chayn.lozhka cumin seeds

-svezhemoloty pepper

-salt

citrus oil:

-100gr Butter

-1 Orange (300g)

1/2 lemon (100g)

-a pinch of salt

Besides:

Cumin seeds 1/2 chayn.lozhki

-zharoprochnaya form (preferably fire-resistant glass)

-shpazhki or toothpicks
HOW TO COOK

1 teaspoon cumin fry a dry frying pan to melt (1-1.5 minutes). Finely grind cumin in a mortar.

With perch remove the skin. Rub the pieces of fillets on all sides with salt, freshly ground pepper and ground cumin half, then drizzle with olive oil. Set aside aside and join in the preparation of vegetables.

Zucchini remove seeds. Carrots, celery and zucchini cut into thin strips — slightly longer than the width of perch fillets (do not mix all the vegetables).
In a frying pan, heat 2 stol.lozhki olive oil, place the carrots, season with salt, freshly ground pepper and half of the remaining ground cumin. Fry the carrots on fire a little above average for 2 minutes on one side. With two blades turn the carrots and cook 2 more minutes on the other side. Remove the carrots from the pan onto a plate.
In a frying pan add 1 stol.lozhku olive oil, place the zucchini and celery, season with salt, pepper and remaining ground zira. Fry for 1 minute on each side of the fire is above average. Remove from the pan vegetable sticks on a plate. Drain the oil from frying in ovenproof baking dish.

Divide the carrot and zucchini and celery into three equal parts. Arrange the vegetables on the wide end of the fillet. Roll the fillets with vegetables rolls, kill the skewers and place in a refractory form.

Sprinkle with 1/2 rolls chayn.lozhki whole cumin.

Cook the rolls in a preheated up to t = 180 ° C oven for 10-13 minutes (the cooking time depends on the thickness of rolls, fish do not desiccate).

For the sauce, citrus scald with boiling water, butter cut into cubes.
Remove the zest from half a lemon and an orange 1/3. Squeeze the juice from half a lemon and the whole orange. Mix the juice and zest to skillet, bring to a boil over high heat, vyparte half (3-4 minutes).
Remove the skillet from the heat, immediately enter the butter and a pinch of salt. Whisk the sauce whisk.
Serve immediately citrus oil to the hot rolls.

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