In shops more and more new interesting grades of fish appear. Often hostesses just don't know what can be prepared from novelties and choose habitual a mackerel, a humpback salmon, a perch or a flounder. It is worth paying attention to a royal gilthead - this fish is very tasty, it has a gentle meat and few bones. Besides, it is light in preparation. Try to prepare a gilthead in a salt armor with the White wine sauce.
It is required to you
- 1 large gilthead;
- salt sea large – 2 kg;
- water – 100 ml.
- For sauce:
- fish broth – 0.9 l;
- desi – 150 g;
- flour – 1 tablespoon;
- vitelluses – 4 pieces;
- onions turnip – 1 piece;
- root of parsley and (or) root of a celery – 1 piece;
- white dry wine – 100 ml;
- lemon juice
- salt
- pepper - to taste.
Instruction
1. A gilthead clean from an entrails, carefully wash out inside and dry napkins.
2. Pour out salt in a bowl, add water and mix. Lay out about a half of salt on a baking tray a layer in two centimeters. From above on salt put a gilthead. Lay out the remained salt on fish, densely press hands, forming a salt cocoon. Thickness of the top layer has to be not less than two centimeters too.
3. Warm an oven to 180 degrees and put a baking tray in an oven for 30–40 minutes. Meat of a gilthead moderately fat and quite dense. It can't be overdried, otherwise it will become rigid. To check whether пропеклась fish, thrust a knife blade in the field of a back, get and press to the hand back. The ready gilthead will be hotter.
4. Get a baking tray from an oven and leave for 10 minutes. Then, accurately tapping, remove a salt armor. It will be removed together with a thin skin. Meat of a gilthead will easily separate from bones. Lay out ready fillet on plates and give with the White wine sauce.
5. The White wine sauce is cooked on the basis of white fish sauce. Therefore at first make it. Put a spoon of a desi and a spoon of flour in a saucepan, on weak fire accurately stir slowly until flour absorbs oil. Without stopping stirring slowly, gradually add fish broth. Bring to the boil and remove from fire. White sauce is ready, it is a basis for many classical hot sauces.
6. Crush a root of parsley and (or) a root of a celery and onions, a spasseruyta on average fire. Add the browned vegetables to white fish sauce and you cook on slow fire about 25 minutes. In 5 minutes prior to the end of cooking add white wine to sauce. Switch off sauce, cool approximately up to 70 degrees.
7. While sauce cools down, shake up crude yolks with the softened desi. That mix was well shaken up, oil and yolks have to be identical temperature. Add oil and yolk mix to sauce. Add mix accurately, constantly vigorously shaking up that yolks weren't curtailed.
8. After that pour in lemon juice in sauce, add salt and pepper to taste. Filter and shake up a nimbus. Sauce is ready.