недеља, 06. новембар 2016.

Pita sa ribom * Fish Pie


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Obično kada filetiram celu ribu, pa od skeleta i glave uz dodatak raznih začina i bilja pravim riblju bistru supu, onda odvojim meso  i tako nastane ovaj ukusna riblja pita. Ustvari onda od  nekoliko riba imate tri jela: bistru supu od koje pravimo riblje čorbe i svakojake sosove, pa filete za prženje ili salate i evo i pitu sa ribom

Sastojci

25 g putera
1 Kašika mleka
3 šolje kuvanog krompira
3/4 kašičice soli
crni mleveni biber
1 Kašika brašna
1 Šolja mleka
500 g ribe, bez kostiju
1 Kašika seckanog peršuna
2 tvrdo kuvana jaja


Priprema

Predgrejemo rernu na 190 stepeni C i pripremimo namašćen okrugao pleh, 20 cm

Napravimo krompir pire, sa mlekom i puterom i polovinu stavimo na dno posude

Napravimo bešamel sauce sa puterom koji istopimo pa propržimo brašno i dodajemo mleko. Mešamo dok se sos ne zgusne

Postepeno, dodajemo u ovaj sos, peršun ribu i izmrvljena kuvana jaja.

Posolimo i pobiberimo. Promešamo

Sipamo na krompir u sudu, pa prekrijemo ostatkom pirea



Pečemo 20 minuta dok pita ne dobije lepu zlatno braon boju

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Fish Pie


Mostly when I filet the fish, I make fish stock from head and bones adding herps and spices.  From the meat taht comes out after fish stock is made I make fish pie. That way from one fish you have 3 meals, fish stock taht we use to make fish soup and as a base for sauces, filets that we bake or use in raw fish salads and fish pie.







 Ingredients


25g butter
1 Tbsp milk
3 cups cooked mashed potatoes
¾ tsp salt
black pepper
1 Tbsp butter
1 Tbsp  flour
1 cup milk
500g  fish
1 Tbsp chopped parsley
2 hard-boiled eggs, chopped


Create
  1. Preheat the oven to 190˚C.  Prepare a 20cm pie dish. 
  2. Mix first measure of butter and milk into the potato, beating with a fork to combine. Season with salt and pepper to taste. 
  3. Line the pie dish with half the potato. Set remaining potato aside. 
  4. Heat second measure of butter in a saucepan. Stir in flour and cook until frothy. Gradually add second measure of milk, stirring constantly until sauce boils and thickens. 
  5. Remove from heat. Add fish, parsley and eggs. Pour this mixture into the lined pie dish. Cover with remaining potato. 
  6. Cook for 20 minutes or until pale golden.  
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