Pangasius fillets in the oven with vegetables
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Thaw the fillet at room temperature, wash, wipe and rub with a brine made of fish spices, rosemary, olive oil and the juice of half a lemon and put in the fridge for 30 minutes to mix well. potatoes and cut into slices and boil in salted water and vegetate for 15 minutes, do not leave too long to crumble.
Grease a pan with oil and put the boiled potatoes, season with salt and put a few cubes of butter. Cut the fillet into smaller pieces and place on the potato bed, add the mushrooms, sliced pepper, sliced carrot, tomato also cut the slices. Turn the tomatoes into juice, add sour cream and a little Parmesan cheese, garnish with broccoli. Bake for 30-40 minutes, remove and put the grated cheese and bake for another 10 minutes. Serve with lettuce
Baked Pangasius Fillet with Vegetables - Recipes
A simple and tasty recipe for a resident of the Vietnamese seas - Pangasius from Gordon Ramsay.
- For 2 servings:
- Pangasius fillet - 2 pcs
- Olive oil
- Flour - half a cup
- The white part of the leek
- Tomato - 1 large
- Zucchini / zucchini - 1 mic
- Cimpoi - 2 sprigs
- Garlic cucumbers
- Salt and black pepper to taste.
Wash the dried pangasius fillet, wipe the flour and fry in oil on both sides (about 7 minutes on each side). Put the napkins to get rid of excess fat.
Leeks cut in half, washed, cut into strips. Zucchini cut into small cubes. Tomato - circles. Fry the vegetables in half-cooked olive oil. Parsley and finely chopped garlic.
Grease the foil with oil, put the fillet, salt and pepper. Put slices of tomatoes, leek straw, garlic, diced pumpkin, cover with the second fillet, salt. Sprinkle with parsley, put a slice of lemon, a cream of thyme.
Wrap the foil in an envelope and put it in a preheated oven at 200 degrees for 25 minutes.
Method of preparation
STORCEAG as at SF.GHEORGHE
- Put 2 liters of water with salt and pepper to boil -Cut into small pieces
Oven in the oven with rice garnish
1. The fish is cleaned and washed in some water 2. Onion, parsley, finely chopped garlic 3.
1kg potatoes, 2 carrots, 2 eggs, 2 tomatoes, a bell pepper, a zucchini, 200g cheese (grated), 100g butter, salt, pepper, parsley.
Peel the potatoes and carrots, boil them in water, add a pinch of salt. In a yena bowl add butter, then carrots, sliced carrots, sprinkle with pepper and salt. Place the chopped bell pepper, tomatoes and sliced zucchini on top. Put in the oven for about 45 minutes, then add the cheese, beaten eggs and parsley. After 15-20 minutes it is ready. Good appetite!
Try this delicious VIDEO recipe too
Pork steak sliced with vegetables and sausages in the oven & # 8211 neck on the tray & # 8211 very tender!
Pork steak sliced with vegetables and sausages in the oven & # 8211 neck on the tray & # 8211 very tender! Baked pork neck on a bed of vegetables with potatoes, garlic, onions, peppers, carrots. Sliced pork cooked on a platter. Steak recipes. Recipes with pork neck. Recipes with sliced meat.
How to make tender and juicy pork steak but also red and appetizing? This question has been asked by many readers and I hope we have been able to provide the answer in many steak recipes which I published.
Generally we make roast pork in the oven in large pieces (1.5-3 kg) because it remains juicy and tender even after baking. Here's how we do it pork leg on the tray & # 8211 recipe here.
Or pig neck in the oven & # 8211 the recipe here.
Many people are used to tray steaks made from slices. Why? I do not know! I think some people have the impression that this is the only way the meat "penetrates". They forget that by exposing the muscle fibers, they will dry out excessively during baking and the result will often be a dry and dull steak. Another mistake is to immerse these poor slices of meat in a sea of liquids (water, wine, etc.) that do not fall during baking and that lead, most often, to a very unappetizing gray-gray stew, de- downright dubious. These are "submarine steaks".
The sliced neck at 2 cm thick is perfect for to be fried in a pan or on the grill & # 8211 see here. Why torment her in the oven?
And yet, if we follow some simple meat cooking techniques, we can also get a baked pork steak that is tasty, tender but that looks great!
A steak that can only be eaten with a fork! The meat is soft and melts in your mouth. All this is obtained through sailor and slow cooking in the oven.
Good. Let me show you how I made this wonderful pork steak sliced with vegetables and baked sausages. From the quantities below come out approx. 6 good portions of neck on the tray with a generous garnish of cooked vegetables: potatoes, onions, garlic, carrots and peppers. It is not mandatory to put sausages, but their smoky aroma also contributes to the final taste of the dish. The nape of the neck can be replaced with pork fat with some fat. This recipe is NOT made with lean pork leg or deboned and defatted cutlet.
I mentioned marinating above: yes, this meat must be marinated in the refrigerator for at least 24 hours (preferably 48 hours).