November 27, 2012


Ador pestele. Il gatesc mai rar pentru ca familia mea nu il apreciaza la adevarata valoare. Dar astazi, pentru ca am vrut sa gatesc sanatos pentru concursul Philips AirFryer de pe Gustos.ro, am decis sa urmez aceasta reteta descoperita pe un site al chef-ilor din Londra. Poate va intrebati cat de sanatos e gatitul cu unt, dar va spun cu mana pe inima, nu se simte deloc, este foarte fresh, delicios si plin de viata:) 
p.s. Am fost anuntata ca am castigat cu aceasta reteta concursul Philips. Tocmai de mos Nicolae, hehe:) Multumesc!

Ingredients (6 pers.):
6 cod fillets
1 spoon sun flower oil
Sauce:
250g unsalted butter
1 shallot
100ml dry white wine
30ml white wine vinegar
200g cooked mussels
50g cooked shrimps
1 bunch of chives
Juice of one lemon
200g wild mushrooms
For garnish:
1 spoon olive oil
2 garlic cloves
500g baby spinach
25g unsalted butter
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Ingrediente (6 pers.):
6 fileuri de cod
O lingura ulei de floarea soarelui
Sos:
250g unt nesarat
O ceapa rosie
100ml vin alb sec
30ml otet de vin alb
200g scoici fierte
50g creveti fierti
O legatura chive
Zeama de la o lamaie
200g ciuperci salbatice
Pentru garnisit:
O lingura ulei de masline
2 catei de usturoi
500g baby spanac
25g unt nesarat

Instructions:
Slice the shallot finely and place in a saucepan with the white wine and the white wine vinegar. Reduce this liquid to 30 ml.
To make the beurre blanc, dice the butter up into small pieces and whisk into the reduction over a low heat, making sure that the butter emulsifies with the reduction rather than just melting. Add more butter once each piece has been incorporated. Continue until you have a smooth, glossy beurre blanc. Add salt and a squeeze of lemon and then pass through a fine sieve to remove the shallots. Keep your beurre blanc at room temperature until you need it.
Wash the spinach leaves in plenty of cold water and remove any tough stalks. Finely chop the garlic.
Cook in a frying pan with a knob of butter and the garlic over a low heat until the leaves wilt. Season with salt and pepper and then drain off any excess water.
Prepare the mushrooms by washing and allowing them to dry on a cloth before cooking. Heat a frying pan over a high heat until the pan is very hot. Add a splash of olive oil and fry the mushrooms until golden brown.
Season with salt and pepper.
Preheat the oven to 200'C. Heat a frying pan over a high heat until the pan is smoking. Season the cod with salt. Add some sunflower oil and fry the cod flesh side down until it is golden brown. Transfer to the oven for 5 minutes until cooked through . Turn over once out of the oven and finish with a squeeze of lemon.
While the fish is in the oven, reheat your beurre blanc on a low heat and add the mussels, shrimps and mushrooms until they are heated through. Add the chopped chives at the last minute.
Serve the cod with the sauce and a bed of spinach.
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Mod de pregatire:
Taiati ceapa fin, puneti-o intr-o tigaie impreuna cu vinul si otetul, la foc mediu. Reduceti lichidul la 30ml. Pentru a face beurre blanc, taiati untul in bucati mai mici si puneti pe rand in sos la foc mic. Aveti grija ca untul sa se amestece bine, mai degraba decat sa se topeasca. Continuati sa amestecati pana devine lucios si fin. Adaugati sare si putina zeama de lamaie, apoi treceti printr-o sita si pastrati la temperatura camerei.
Intr-o tigaie, incingeti o lingura de unt la foc mic, puneti usturoiul taiat marunt si spanacul, amestecati bine pana este gata, in jur de 5 minute. Asezonati.
Intr-o alta tigaie, incingeti o lingura de ulei de masline la foc mare si prajiti ciupercile tocate grosier, pana devin aurii.
Asezonati pestele. Incingeti o tigaie foarte bine, apoi la foc mare, puneti o lingura de floarea soarelui si puneti pestele cu crusta in sus si prajiti bine pana se aureste. Dati tigaia la cuptorul preincins pentru 5 minute pana pestele este gata, luati crusta de deasupra, intoarceti pe partea cealalta si stropiti cu zeama de lamaie.
In timp ce pestele este in cuptor, incalziti sosul de unt si puneti ciupercile, scoicile si crevetii, amestecati in jur de 5 minute si mai asezonati daca doriti.
Scurgeti spanacul de zeama, puneti pe farfurii, apoi deasupra puneti pestele si garnisiti cu sosul de fructe de mare.




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