Receipt chief of kitchen

Receipts fish



The fish receipts are often put sides, the French culture with always proposed the meat receipts. One thus forgot the benefits of fish like their low content of grease, their strong content of Omega 3 etc Moreover it acts of a very fine dish and there exists a multitude of variety of fish for your receipts.

Poisson of fresh water, sea water fish, fish of deep water all these fish have very different qualities gustatory and much are ignored as much than they are excellent.

Take for example the sea-bream dolphin fish (or Mahi-Mahi in Tahitien) which is a rather long fish (until 1m60) that one fishes in water of the Pacific. Its pulpit is very white and its very fast cooking. It is a little like the steack of sea and it is really a treat for the fine gourmets.

Here for you a receipt suggested by chief-receipt!

Mahi Mahi and its sauce with the white wine

Ingredients:

  • 350 G of sea-bream dolphin fish net

  • 1 yellow lemon

  • 1 onion

  • 1 white wine glass

  • 4 spoons with soup of fresh cream (thick)

  • salt, pepper with the 4 bays, olive oil

Preparation:

  1. Cut sea-bream in 3 equal nets of size

  2. Seasoned them with pepper and salt

  3. Cut onion of small pieces and made gild it with a little olive oil

  4. Thaw with a little white wine and add a little salt

  5. Pour the juice of lemon, the fresh cream and the wine then mix sauce. Make enuite reduce it to rather soft fire

  6. Deposit the nets in the frying pan and cover. Think of turning over the nets by making them gild in their juice

  7. Leave mijoter to soft fire between 10 and 15 minutes until the sea-bream quite tender, is and even little cooked

Here it is ready, you can accompany this dish with simply by rice, that will be a treat

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