Something seems to me that here I begin my adventure with the fish:) The reasons for this is at least a few - culinary workshops, which were positive impulse, beginning with this period of fasting, as a great opportunity to invite more fresh fish to the daily menu and a new kitchen appliances, which in a moment. But above all, is slowly beginning to rozsmakowywać in fish, to distinguish their flavors and types, test combination with herbs, spices, vegetables and fruits. Had once told them that the very long lived in self-imposed belief that fish do not like. To time. By the time the accident I had an opportunity to try dishes that completely transformed my thinking about fish. One of them was, had once shown fish in coconut milk , and the second - the fish in butter and orange, which met in the kitchen mountain pub in Cumbria, as I told you on the occasion of daktylowego pudding.
Fish arrived several times a week at dawn, before the sun appeared above the mountains. In addition to imports in the form of, among others huge slices of tuna, salmon, king prawns and dorodnymi tiny cocktail, came the "local" fish, often caught by locals in the clear mountain lakes (in the end we stayed in the center of the Lake District:)) These do not require special treatment - sprinkled with salt and pepper covered with orange butter, wandered straight into the heat of the grill heater. It tasted so that even fish ignorantka that even if I was, I had to admit that just touches the culinary heaven.
decided to recreate that flavor, but without using the grill, but pan.
rarely give persuade the testing equipment and products. This time, three magical definition - Healthy cooking with steam, non-stick surface and limit the amount of fat in the pan made for that curiosity won:) And about the first pan in my kitchen with fireplace;) Italian frying pan Dry Cooker 's Delimani , is indeed a small revolution. Ceramic coating is the end of przywierającymi chops, rice, potatoes, even if the amount of fat in which the fry are reduced to zero. But the greatest "magic-mary 's buggy is a fireplace and a glass, airtight lid. Due to uniform air circulation and producing a pair of covered pan turns into a great steamer, and without a lid - fried as expected - without adhering to the gold and chrupiąco. Apparently, you can bake a cake on it and do other miracles (immediately thought of "vulnerable" pancakes on pancake cake;)) which certainly did not fail to be tested. For now, my cod in butter from the pan came out fantastic and was certainly not the last fish feast in this post :)
Dorsz w maśle pomarańczowym:
dorsz w całości lub świeży filet z dorsza,
sok i skórka otarta z połowy cytryny,
skórka otarta z połowy pomarańczy,
szczypta brązowego cukru,
garść świeżego tymianku,
sól, świeżo zmielony pieprz
masło pomarańczowe -
100 g masła,
skórka, sok i miąższ z połowy pomarańczy
Oczyszczonego dorsza lub filety dorsza skropić z obu stron i od środka sokiem z cytryny. Oprószyć solą, pieprzem, sugar, thyme and abraded skin of the lemon and orange. Transfer to a platter or foil wrap and leave in refrigerator for 2-3 hours.
Soft butter mixed with lemon juice, rind and orange flesh. This can be done in advance and store butter in the fridge. You can also do a little more butter, orange or not to worry about is because it tastes great with fresh bread or a bun with honey:)
wrap marinated cod in the middle and on top of the orange butter. Fry cook by steaming (In foil) or bake the grill - in each variant, it tastes heavenly:)
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