The dolphin, or sea bream (sea bream) is fish of family sporous, widespread mainly in tropical and subtropical parts of all oceans and the seas adjoining to them. This fish is known to the world for a long time, and she was always the most popular fish of the Mediterranean. At a dolphin the firm light meat having delicate aroma. Its sizes are usually small - from 300 to 600 g though they in artificial conditions receive also more large fish - to 1 kg. Two species of a dolphin are most popular: royal and gray. At a royal dolphin meat more gentle, with a pinkish shade.
It is required to you
- Dolphin – 2 pieces (for two portions).
- Leek – 1 piece.
- Lemon or lime – 1 piece.
Instruction
1. Dolphins clean from scales, draw, without deleting the head, and properly wash out a baking plate a stream of cold water. Salt fish and strew her with a fresh ground white pepper.
2. Cut leek with thin rings.
3. Split a frying pan and on strong fire quickly fry onions ringlets that they turned black, but didn't become soft.
4. Cut off two big pieces from a parchment roll and spread out them on a table.
5. On each piece put identical amount of onions, from above on it lay a dolphin – on one on each piece of parchment.
6. Wash up a lemon or a lime, cut with rings and lay over fish.
7. Inwrap sheets of parchment so that dense envelopes turned out.
8. Warm an oven to 180-200 degrees.
9. Lay envelopes with fish on the oiled baking tray and put in the warmed oven. Prepare within 20-30 minutes, depending on the size of fish.
10. Get a dolphin from an oven, accurately develop parchment, remove a lemon and onions. Serve a dolphin with a quarter of a fresh lemon to each fish.