White cod with lemon sauce and potatoes in your pocket
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With this recipe, a bit atypical from certain points of view, you can expect your consort in the evening ... for a romantic dinner. That's what I did. It is easy to prepare, it is very tasty and appetizing and last but not least, it is "something else"!
- 2 pieces code white
- 3 lamai
- 1 link parsley
- 1 dill connection
- 100 gr. butter (half pack)
- 1 glass turns white
- 4 tablespoons olive oil
- 1/2 kg of potatoes, preferably new.
- aluminum foil, at least 1.5-2 meters.
Preparation time: less than 60 minutes
RECIPE PREPARATION White code with lemon sauce and potatoes in your pocket:
Prepare the fish, wash the potatoes. Put the potatoes to boil with salt. Grate the lemon finely, finely chop the parsley and separate the dill. Make a mixture of lemon peel, lemon juice, chopped dill and 1/4 of chopped parsley plus 2 tablespoons olive oil Add salt and pepper. With this mixture we rub the pieces over on all sides.
Drain the potatoes close boiled, add butter, chopped parsley and a pinch of salt and pepper and mix carefully.
The pockets are made of aluminum foil. Break about 1 meter of foil, double it to stay (50cm, for resistance) and spread it on the table. Place half of the potato mixture on it and pour a piece of fish prepared with the previous "sauce" of lemon. Sprinkle with 1 tablespoon of olives at the end. It is shaped like a pocket: on the edges tightening and folding the foil 2, 3 times for resistance. Leave your mouth open. Place it on the oven tray and slightly tilted upwards, pour half of the wine glass. Close the pocket, folding 2.3 times, so as not to open. Do the same with the other pocket. Put the tray on the stove on 2 stoves, a few seconds, 1 minute, 2 until it warms up and starts to crack inside the pockets, as if the pockets start to swell. Then take the tray and put it in the preheated oven, at 230 degrees (me) for 25 minutes (after the 25 minutes, carefully open a pocket to see if the fish is done, if not left a little).
Take it out and serve it directly from your pocket, cutting the top with a knife.
Enjoy, with a glass of wine!
fillet is preferred, or any fish without bones, or small and large fff bones (cod, salmon, pangasius, etc ...)};
the potatoes, because they will stay in the oven for another 25 minutes, so that they don't crumble, we don't boil them until the end. if they are new and small then it doesn't matter. if they are cut into cubes, it is good to take this aspect into account, so that when mixing with butter and parsley they do not turn into oats if they are well cooked.
Chicken breast with vegetables and lemon in white sauce
Wash the potatoes well and peel them (if you do not use new potatoes). Then cut them in halves or quarters, depending on the size and boil them in salted water.
When they are ready, drain them well.
Season the chicken breast with salt and pepper to taste. Put the chicken to fry, over high heat, in a pan with a little olive oil. Add the thyme sprigs next to it. Let it brown lightly on both sides, then add the chicken in the oven until it is well penetrated.
When ready, take the chicken out on a plate and add a little oil and boiled potatoes to the pan in which it was fried, with the cut side down. When they start to brown, add the mushrooms and chopped thyme. Cook everything very well for 3-4 minutes.
In a cup, mix the milk with the flour and add the composition in the pan over the vegetables. Then add the chicken broth, beans and lemons and mix gently. At the end, add the chicken breast. Season with salt and pepper to taste. Bring everything to a boil until the vegetables are well penetrated.
Code for pil-pil. A recipe of the most traditional that you can't miss
pil-pil code It's one of those recipes we've always heard about, but we have no idea how to cook it. But there is nothing to worry about that we will give you instructions to prepare it in a very simple way.
Although, first of all, you need to prepare the following ingredients: 4 cod shells, two potatoes, eight eyes, three green peppers, ciabatta bread, oil, parsley and salt.
The white sauce is very easy and very quick to prepare. Here are the steps you need to follow:
Roast a tablespoon of flour in the oven.
Mix browned flour with a little cold milk.
Boil the milk and flour, stirring constantly.
After boiling, take the mixture off the heat and add a tablespoon of fresh butter.
Lemon juice and salt can be added to the mixture, as desired.
To be even more appetizing and have an even more pleasant aroma, add in white sauce and chopped greens, preferably dill. Good appetite!
Dutch sauce (Dutch)
Dutch sauce (hollandaise), classic recipe. This wonderful Dutch sauce can accompany eggs boiled in shells or laid (Benedict eggs), steamed vegetablesasparagus, green beans, cauliflower, broccoli) or fish or chicken broths. Being a & # 8222mama & # 8221 sauce can be varied in at least 15 ways resulting in spectacular sauces with patented recipes. For example, adding unsweetened whipped cream we get Mousseline sauce (Chantilly), replacing lemon with peel and red orange juice we get Maltese sauce (Maltaise), replacing lemon with a reduction of salads and white wine and tarragon we get the famous Bernese sauce (Bearnaise).
- 4 raw fresh yolks (calculate 1 yolk / person)
- 100g butter (approx. 25g butter / person)
- 4 teaspoons juice from 1 lemon (1 teaspoon / person)
- salt, finely ground white pepper