Дива сьомга, аспержи и шийтаке в пергат
Когато печете риба и зеленчуци в пергамент, вие ги задушавате в собствените си сокове. Той запазва хранителните вещества и изисква малко добавена мазнина. Сервирайте с варен ориз, ечемик или друго пълнозърнесто.
Източник: Марта Стюарт Ливинг, май 2013 г.
Общо време
Prep
Дози
Braxton
27.04.2023 @ 17:34
This text is in Bulgarian. Heres a translation of the text:
“When you bake fish and vegetables in parchment, you are steaming them in their own juices. This preserves the nutrients and requires little added fat. Serve with boiled rice, barley or other whole grains. Source: Martha Stewart Living, May 2013. 35 min 25 min 4 Total time Prep Doses Ingredients 8 ounces shiitake mushrooms, sliced and thinly sliced 8 ounces medium asparagus (about 1/2 bunch), sliced and halved 4 chestnuts, thinly sliced 1/4 cup olive oil Zest of 1 lemon, plus lemon wedge for serving Coarse salt and freshly ground pepper 1/4 cup water 4 skinless wild salmon fillets (each 5 ounces and 1 inch) Instructions 1. Preheat the oven to 400 degrees with racks in the upper and lower thirds. Cut four parchment pieces from 12 to 17 inches. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss mushrooms, asparagus, and chestnuts with oil in a large bowl. Sprinkle with lemon zest and season with salt and black pepper. 2. Remove asparagus from the mixture and divide evenly among parchment pieces, creating a bed of copies on one side of the crease. On top of each, place 1 piece of fish, then top with mushroom mixture. Hold each serving with 1 tablespoon of water. To close, fold the parchment pieces over each serving; make small overlapping pleats to seal the open sides and create 4 half-moon-shaped packets. 3. Bake packets on 2 baking sheets for 9 minutes. Carefully cut open the packets with kitchen scissors (steam will escape). Serve fish, asparagus, and mushrooms with lemon wedges for squeezing.”