Plaka of carp
Required:
Carp - 250 g
vegetable oil - 10 g,
onions - 30 g,
dry red wine - 10 g,
tomato puree - 5 g,
lemon
bay leaf - 0,02 g,
pepper sweet peas - 0,5,
salt.
Preparation:
The fish are cleaned, cut not too large pieces, salt, otsushivayut, crumble in flour and fry in vegetable oil. Separately, fry sliced onion, pour in red wine, add tomato puree, lemon, bay leaf and pepper. Roast fish put in the sauce, pour in the strained oil, left over from the roast, and put in Ovens stew until ready. Served cold. Plaka is also possible to prepare, not roasting the fish.
Required:
Carp - 250 g
vegetable oil - 10 g,
onions - 30 g,
dry red wine - 10 g,
tomato puree - 5 g,
lemon
bay leaf - 0,02 g,
pepper sweet peas - 0,5,
salt.
Preparation:
The fish are cleaned, cut not too large pieces, salt, otsushivayut, crumble in flour and fry in vegetable oil. Separately, fry sliced onion, pour in red wine, add tomato puree, lemon, bay leaf and pepper. Roast fish put in the sauce, pour in the strained oil, left over from the roast, and put in Ovens stew until ready. Served cold. Plaka is also possible to prepare, not roasting the fish.
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