недеља, 29. април 2018.

Losos sa povrćem * Salmon with veges


Scroll down for Recipe in  English

Losos sam po sebi ima specifičan ukus i nije mu potrebno previše začina. So i biber su dovoljni. Uz to sok od limuna i par lepih priloga sa nekim sosom koji volite. Ja sam koristila sos Holandez.

Sastojci

400 g lososa
1 šargarepa
150 g šampinjona
1 paprika babura
100  g mladih krompirića (ja sam koristila sortu Perla)
so biber i nekoliko grančica svežeg timijana
malo iseckanog peršuna
30 g putera
1 limun ( sok)



Priprema

Krompiriće stavimo u slanu vodu da se kuvaju. ja ih ne ljuštim jer su ovi iz moje bašte i mlad krompir se lako može jesti neoljušten. Kuvamo dvadesetak minuta.

Isečemo papriku i šargarepu na tanke kriške a šampinjone prepolovimo
Sipamo u tiganj u kome smo istopili puter i dinstamo oko 7 mnuta.

Posolimo i pobiberimo losos i stavimo u tiganj. Ubacimo svež timijan i ocedjeni sok od limuna.
Pečemo 3 minuta sa svake strane.



Holandez Sos

4 žumanca
1 Kašika soka od limuna
1/ šolje neslanog putera
prstohvat soli i bibera

Priprema

Umutimo dobro žumanca. Polako dodajemo puter i sok od limuna. Začinimo. Stavimo činiju na šerpu u kojoj voda kuva, ali tako da ne dodiruje dno činije i mutimo dok se sos ne zgusne. Gotovo.

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Salmon with veges


Salmon has a taste of its own and does not need a lot of seasoning. I find it is the way with most fish. Salt and pepper and maybe couple of thyme sticks.With some nice side dishes and sauce to your liking , perfect. I used Sauce Holandaise.

Ingredients

400 g of salmon filleted
1 red pepper
1 carrot
1 lemon
150 g mushrooms
100 g of young potatoes ( I used Perla)
30 g of butter
few sprigs of thyme
salt and pepper
handful of fresh parsley



Create

Boil the potatoes in salty water on medium for about 20 minutes

In the meantime, slice pepper and carrot julienne and mushrooms in half. Melt the butter in the pa ad saute all the vegetables., for about 5 minutes.
Season salmon and add to the pan, Bake each side 3 minutes. Pour lemon juice over and add thyme sprigs
When serving add some fresh chopped parsley over the potatoes





Sauce Holandaise

Create

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. 





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