Таверна DTF

19 авг 2021 19.08.2021

Ночной дожор № 182

Окунь под чесночным соусом

gastronom

Ингредиенты:

Средний морской окунь — 2 шт.
Молодой чеснок — 1 головка
Сливки — 200 мл
Средний пучок укропа
Соль, свежемолотый белый перец — по вкусу
Растительное масло для обжаривания

Приготовление:

Разбираем чеснок на дольки и, не очищая, запекаем в разогретой до 220 градусов Цельсия духовке, 15–20 мин. Затем очищаем от кожицы и вилкой разминаем в пюре.
Укроп измельчаем и добавляем в чесночную массу, затем вливаем сливки и перемешиваем. Приправляем солью и перцем.
Рыбу очищаем, потрошим, удаляем голову, хвост и плавники; моем, обсушиваем и обжариваем в разогретом масле на сильном огне по 4 минуты с каждой стороны.
Уменьшаем огонь, накрываем сковороду крышкой и готовим еще 5 минут. Поливаем рыбу чесночным соусом и подаём немедленно.

#ночной_дожор #еда #ужин

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AtillaFox

19.08.2021

В результате пол ночи уйдёт на готовку. Нет, спасибо.

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