Salmon with rice
Required:
1 onion
1 clove garlic
250 g pea pods
2 pods of red pepper
500 g of salmon
1-2 tbsp. l. lemon juice
salt, ground black pepper
2 tbsp. l. sunoil
50 ml white wine
2 bags of quick-cooking rice
pinch of ground saffron
1 / 2 bunch of parsley
Preparation:
Onions and garlic, peel and cut into small cubes. Vegetables wash. I cut the tips of pea pods, bell pepper cut in half, peel and cut into strips. Fish wash, dry out and cut into pieces. Sprinkle with lemon juice, salt and pepper. In a pan heat the vegetable oil and 4 minutes to fry the fish in it, then lay out and set aside. In the remaining fat to put vegetables and slightly put out. Pour the wine, cover and simmer 5 minutes. In the last 2 minutes add the rice and heat. Salt, pepper and spice saffron. Wash and chop parsley. The fish lay on saffron rice, and slightly warm, sprinkled with parsley, serve to the table directly in the pan.
Required:
1 onion
1 clove garlic
250 g pea pods
2 pods of red pepper
500 g of salmon
1-2 tbsp. l. lemon juice
salt, ground black pepper
2 tbsp. l. sunoil
50 ml white wine
2 bags of quick-cooking rice
pinch of ground saffron
1 / 2 bunch of parsley
Preparation:
Onions and garlic, peel and cut into small cubes. Vegetables wash. I cut the tips of pea pods, bell pepper cut in half, peel and cut into strips. Fish wash, dry out and cut into pieces. Sprinkle with lemon juice, salt and pepper. In a pan heat the vegetable oil and 4 minutes to fry the fish in it, then lay out and set aside. In the remaining fat to put vegetables and slightly put out. Pour the wine, cover and simmer 5 minutes. In the last 2 minutes add the rice and heat. Salt, pepper and spice saffron. Wash and chop parsley. The fish lay on saffron rice, and slightly warm, sprinkled with parsley, serve to the table directly in the pan.
No comments:
Post a Comment