Mogla bih ovaj post da počnem u Sastojcima: Upecate jednu ribu. Tako smo je mi nabavili. Naša mora su bogata ribom i morskim plodovima. Zaista svakakvih vrsta ima, da ah sad ne nabrajam, jer mnogima i ne znam srpska imena. A ništa lepše nego pripremiti ribu, koja je tek izašla iz mora. Komorač i riblje meso su takodje kako ja volim da kažem brak iz raja. Vrlo malo dodatnih sastojaka, kao puter i limun i uživanje može da počne. Naučila sam od jednog renomiranog šefa ovde da se na ribu nikad ne dodaje biber!
Sastojci
3 1/2 kg ribe (ova naša se zove Snapper)
rukohvat svežeg komorača
2 limuna
puter
maslinovo ulje
so, po ukusu
Priprema
Ribu zaćemo dijagonalno na nekolliko mesta, sa obe strane
Utrljamo maslinovim uljem i solju
U otvore stavimo komorač i puter
Naslažemo na vrh kriške limuna
Pečemo na 200 stepeni C 40 minuta
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Whole oven baked Snapper
I could start this post in ingredients with : You catch a fish.That is how we got.it. Our seas and oceans are full of divine fish of many variaties and all kind of sea food. Zes we are pretty lucky.
Snapper , I like, bery flashy, tatsy fish. You do not need to add too much stuff to our fresh fish. Fennel leaves are marriage from heaven when it comes to fish. Bit of salt . lemon and butter and done.
Ingredients
1 whole fish ( ours was 3 1/2 kg)
bunch of fresh fennel
salt, to taste
butter
2 lemons
olive oil
Create
Cut a few slts in the fish on both sites
Rub in with oil and salt, One established Chef here , thought me to never put pepper on fish
Put some fennel and butter in the cavity and slits
Arrange lemon slices and knobs of butter on top
Bake on 200 Degrees C ca. 40 minutes
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