The roasting sleeve is made of the special material resistant to influence of high temperatures. Dishes for which preparation the roasting sleeve is used turn out similar at the same time on baked and steamed. In it it is possible to make meat, a bird, fish or vegetables as separately from each other, and combining different products. In the course of preparation they become impregnated with the emitted juice and seasonings, developing a saturated and bright taste.
It is required to you
- 3-4 small vendaces
- 3-4 pieces of potatoes
- 2 carrots
- 1 bulb
- 3-4 tablespoons of mayonnaise
- ½ tsps of a turmeric
- ¼ tsps of red hot pepper,
- ¼ marjorams
- ¼ nutmegs
- salt
- ground black pepper
Instruction
1. Clean fish and remove an entrails.
2. Rinse carcasses under cold flowing water.
3. Clean onions and chop.
4. Clean carrots and cut in cubes.
5. Potatoes need to be cleaned and too to cut in cubes.
6. Mix mayonnaise and seasonings.
7. Fill vegetables with a half of mix of mayonnaise with seasonings.
8. Cover with the remained mix fish inside and outside.
9. Measure a sleeve on fish length, plus on 15 cm from two parties.
10. Tie a sleeve in one parties, having receded 15 cm from edge.
11. Fill a small fish with a half of mix of vegetables.
12. Lay out fish in a sleeve, having put the remained vegetables around.
13. Tie a sleeve on the other hand. Lay out fish in a sleeve in a form for roasting. We hide the ends of a sleeve in a form under fish.
14. Bake fish in the oven warmed up to 180 degrees within 40-50 minutes.
15. Then get a form with fish. Accurately, not to burn the ferry, make an incision a sleeve from above and put in an oven for 10 minutes. So on fish the appetizing baked crust is formed.
16. Lay out ready fish with vegetables on a dish, and decorate with a fresh vegetables and greens.