Лосось в апельсиновом соусе
Ингредиенты (4 порции)
| Стейк из лосося | 4 штуки |
| Мука гофио | 1 чайная ложка |
| Апельсины | 2 штуки |
| Чеснок | 2 зубчика |
| Шафран | по вкусу |
| Масло оливковое | по вкусу |
Способ приготовления (30 минут)
1. Шафран и муку размешать в 50 мл холодной воды, чтобы не было комочков. Выжать сок из апельсинов и лимона - должно получиться около 150 мл.
2. Рыбу посолить, пожарить на оливковом масле до готовности, переложить на подогретую тарелку.
3. В той же сковороде быстро обжарить мелко нарезанный чеснок и петрушку, вылить в сковороду сок, слегка выпарить, добавить разведенную в воде муку с шафраном, довести до кипения, постоянно помешивая, чтобы получился однородный соус. Если используете не гофио, а муку или крахмал, посолить.
4. Подавать, полив рыбу соусом.
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[PREVIEW_TEXT] => Полезное, вкусное и даже изысканное блюдо, благодаря очень интересному апельсиновому соусу, который готовится на основе апельсинового сока.
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Ингредиенты (4 порции)
| Стейк из лосося | 4 штуки |
| Мука гофио | 1 чайная ложка |
| Апельсины | 2 штуки |
| Чеснок | 2 зубчика |
| Шафран | по вкусу |
| Масло оливковое | по вкусу |
Способ приготовления (30 минут)
1. Шафран и муку размешать в 50 мл холодной воды, чтобы не было комочков. Выжать сок из апельсинов и лимона - должно получиться около 150 мл.
2. Рыбу посолить, пожарить на оливковом масле до готовности, переложить на подогретую тарелку.
3. В той же сковороде быстро обжарить мелко нарезанный чеснок и петрушку, вылить в сковороду сок, слегка выпарить, добавить разведенную в воде муку с шафраном, довести до кипения, постоянно помешивая, чтобы получился однородный соус. Если используете не гофио, а муку или крахмал, посолить.
4. Подавать, полив рыбу соусом.
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Ингредиенты (4 порции)
| Стейк из лосося | 4 штуки |
| Мука гофио | 1 чайная ложка |
| Апельсины | 2 штуки |
| Чеснок | 2 зубчика |
| Шафран | по вкусу |
| Масло оливковое | по вкусу |
Способ приготовления (30 минут)
1. Шафран и муку размешать в 50 мл холодной воды, чтобы не было комочков. Выжать сок из апельсинов и лимона - должно получиться около 150 мл.
2. Рыбу посолить, пожарить на оливковом масле до готовности, переложить на подогретую тарелку.
3. В той же сковороде быстро обжарить мелко нарезанный чеснок и петрушку, вылить в сковороду сок, слегка выпарить, добавить разведенную в воде муку с шафраном, довести до кипения, постоянно помешивая, чтобы получился однородный соус. Если используете не гофио, а муку или крахмал, посолить.
4. Подавать, полив рыбу соусом.
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