Useful properties of fish are known long ago and many. Fish is rich with various vitamins, micro and macrocells and also polyunsaturated fatty acids, irreplaceable for an organism. In national cuisines of the different countries a large number of recipes of fish dishes which can be prepared houses is saved up.
It is required to you
- For the Marseilles fish soup:
- - 1 kg of the Mediterranean fish (dolphin, seabass, red mullet);
- - 150 g of onions;
- - 150 g of carrots;
- - 150 g of stalks of a celery;
- - 100 ml of olive oil;
- - 150 g of tomatoes in own juice;
- - 10 g of a thyme;
- - 2 bay leaves;
- - pepper;
- - salt.
- For a lasagna with a smoked salmon and red caviar:
- - 300 g of the test for a lasagna;
- - 150 g of fillet of a smoked salmon;
- - 100 g of parmesan;
- - 200 ml of cream;
- - 3 garlic gloves;
- - 20 g of greens of parsley;
- - 80 g of red caviar;
- - salt.
- For tomato sauce:
- - 1 bank (250 g of a peeled tomatoes in own juice);
- - ½ carrots;
- - ½ onions shallots;
- - 40 ml of olive oil;
- - pepper;
- - salt.
Instruction
1. Marseilles fish clean a supryba, draw, wash a baking plate with flowing water and cut on large pieces. Fill in them with 2-2.5 liters of water and you cook to semi-readiness. Wash up onions, carrots and a celery, clean, cut in small cubes and fry on olive oil together with the crushed tomatoes and a thyme. Then add the fried vegetables to a pan with soup and you cook until ready fishes of minutes 15. At the end season with salt and a sprinkling pepper, add bay leaf.
2. Lasagna with a smoked salmon and a red ikroyprigotovta classical Italian tomato sauce. For this purpose warm olive oil in a stewpan, pour in tomatoes in own juice, add the carrots and onions shallot peeled and chopped into small pieces. Boil thoroughly all components to softness. Fill with salt and pepper, carefully mix everything. Then add cream, the crushed garlic and greens of parsley to sauce. Put on silent fire and evaporate to a half of volume. Remove from fire and crush all ingredients in the blender to uniform consistence.
3. Slice fillet of a smoked salmon. Boil test layers for a lasagna according to the instruction on packing in the added some salt water to semi-readiness then for several minutes lower in cold water with ice. Then get and very well dry up layers a paper towel, otherwise the lasagna can turn out slimy. In a fire-resistant form pour a little tomato sauce, then lay out several plates of the test, on them – slices of a salmon, pour in a little more tomato and creamy sauce and strew with a grated cheese parmesan. Continue to alternate lasagna components thus. Grease the last layer of paste with sauce, strew with parmesan and put a form in the oven warmed up to 200 wasps for 10 minutes. When giving on a table decorate a lasagna with a smoked salmon red caviar.