петак, 12. мај 2017.

Riblja limun pita*Lemon Fish Pie




Scroll down for Recipe in English

Uvek kad mi ostane izvesna količina ribe sa nekoliko dodataka, napravim ovu ukusnu riblju pitu. Ustavri nije baš pita ali je mi tako ovde zovemo /Fish Pie). Super ručak ili večera

Sastojci

Bešamel sos

70  g putera
1/2 šolje brašna
1/2 kađičice senfa u prahu
 prstohvat mlevenog oraščića
3 šolje mleka
so i mleveni crni biber

Za pitu

3 do 4 kašičice soka od limuna
1 Kašika seckanog peršuna
500 g ribe bez kostiju, isečenu na komade
3 tvrdo kuvana jaja isečena na četvrtine
4 šolje posoljenog krompir pirea / oko 3 velika krompira
1/2 šolje bistre supe
1 šargarepa
nekoliko grančica celera
1 Kašika svežeg timijana
100 g  škampi
so i biber po ukusu


Priprema

Bešamel sauce. Istopimo puter. Propržimo brašno. Dodamo senf i oraščić.Postepeno dolivamo mleko i mešamo dok se sos ne ugusti. Kakos e bude hladio, postaće još gušći.
Posolimo i pobiberimo. Od ovoga dobijete oko 3 1/2 šolje bešamel sosa. Umešamo limun i seckan peršun

Pita

Na dno posude sišamo polovinu bešamel sosa. Dodamo seckano povrće ribu, škampe,tvrdo kuvana jaja i bistru supu

Onda ponovo ostatak bešamel sosa i sve prekrijemo krompir pireom



Pečemo u rerni, na 220 stepeni C 25 do 30 minuta dok se krompir ne zapeče




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Lemon Fish Pie




Every time I have fish from previous day I make this tasty pie adding just a few ingredients

Ingredients

White Sauce:

  • 70g butter
  • ½ cup flour
  • ½ tsp mustard powder
  • a pinch nutmeg
  • 3 cups milk
  • salt and ground black pepper
Fish Pie:
  • 1 recipe White Sauce
  • 3-4 tbsp lemon juice 
  • 1 tbsp finely chopped parsley leaves
  • 500g boneless fish, cut into 4cm chunks
  • 3 hard-boiled eggs, quartered
  • 4 cups mashed potato, seasoned
  • 1/2 cup chicken stock
  • 1 carrot
  • handful of shrimp 
  • few sprigs of celery
  • handful of fresh thyme
  • salt and pepper to taste 


Create
        To make the White Sauce, melt the butter in a pot and when it begins to foam add the flour. Stir over heat for about a minute. Add mustard powder and nutmeg. Gradually whisk in milk, stirring until a thick, smooth sauce is produced. Season to taste. The sauce thickens as it cools. Makes 3½ cups.
        Mix lemon juice and parsley through White Sauce. It should taste quite lemony. Pour about half the sauce into a shallow baking dish. Cover with fish and hard-boiled eggs. Pour over rest of sauce. Cover with a layer of mashed potato.

        Bake at 220°C for 25-30 minutes, until sauce is bubbling and potato is golden on top.

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