Autumn winner recipe • Dennis in Green Tea Sauce
It's time to stock up on winter fragrance recipes • Dennis fish fillets in lime green tea sauce and verbena combined with spinach and chickpeas
- Tammi Gil B'Chadrei Charedim
- כ"ז תשרי התשע"ג
מאיר רוזנברג
Ingredients for 5 portions
1 kg Dennis fillet
2 tablespoons olive oil
100ml semi-dry white wine
1 tablespoon lemon juice
1 teaspoon crushed garlic
Salt
White pepper
250 grams of butter
Ingredients for lime green tea sauce and verbena
2 tablespoons green tea infusion of lemon and Louisa
2 cups water
1 tablespoon lemon juice
1 tablespoon sugar
1 teaspoon salt
Pinch of turmeric
Pinch of white pepper
2 tablespoons cornstarch
½ cup water
½ cup chickpeas (soaked 24 hours in water)
Cup of spinach
To prepare the sauce:
• Dip the tea in boiling water for about 10 minutes, after soaking, drain the fluid.
• Add lemon juice to the liquid, sugar, salt, pepper and simmer two more minutes.
• Mix the cornstarch with half a cup of cold water and pour into the sauce for thickening.
• Cook the chickpeas until perfectly soft, drain, and add to the sauce.
• add the spinach leaves to the sauce and continue to cook the sauce for two more minutes on low heat.
To prepare the fish:
• Soak the fish in wine, lemon juice, olive oil, salt, pepper and garlic.
• Fry the fish in butter (for those who do not cook fish with dairy fry in olive oil) on both sides.
• To serve: Place the fish on the center of the plate and pour the sauce with chickpeas and spinach.
1 kg Dennis fillet
2 tablespoons olive oil
100ml semi-dry white wine
1 tablespoon lemon juice
1 teaspoon crushed garlic
Salt
White pepper
250 grams of butter
Ingredients for lime green tea sauce and verbena
2 tablespoons green tea infusion of lemon and Louisa
2 cups water
1 tablespoon lemon juice
1 tablespoon sugar
1 teaspoon salt
Pinch of turmeric
Pinch of white pepper
2 tablespoons cornstarch
½ cup water
½ cup chickpeas (soaked 24 hours in water)
Cup of spinach
To prepare the sauce:
• Dip the tea in boiling water for about 10 minutes, after soaking, drain the fluid.
• Add lemon juice to the liquid, sugar, salt, pepper and simmer two more minutes.
• Mix the cornstarch with half a cup of cold water and pour into the sauce for thickening.
• Cook the chickpeas until perfectly soft, drain, and add to the sauce.
• add the spinach leaves to the sauce and continue to cook the sauce for two more minutes on low heat.
To prepare the fish:
• Soak the fish in wine, lemon juice, olive oil, salt, pepper and garlic.
• Fry the fish in butter (for those who do not cook fish with dairy fry in olive oil) on both sides.
• To serve: Place the fish on the center of the plate and pour the sauce with chickpeas and spinach.
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