Kyseessä on beurre rouge tai punaviinikastike kastike, tämä tyylikäs perunapäällystetty papukaijamalja on jokaisen illallinen. Kokeile myös: Balsamic-lasitetut Cipollini sipulit, Sauteed Spinach
As an AI language model, I do not have a specific language or cultural background. However, I can provide a translation of the text into English:
This is a recipe for a potato-crusted fish dish with beurre rouge or red wine sauce, which is perfect for any dinner party. You can also try serving it with balsamic-glazed Cipollini onions and sautéed spinach. This recipe is from the Martha Stewart Show in September 2010.
Instructions: 1. Slice the potatoes lengthwise into paper-thin spirals using a sharp knife or mandoline. 2. Arrange the potato slices slightly overlapping on a sheet of parchment paper to form a rectangle about 5-7 inches long. Season with salt and pepper. 3. Place a fish fillet on top of the potato rectangle. Use the parchment paper to wrap the other half of the potatoes around the fish, enclosing it completely. Top with three parsley leaves. Wrap the remaining potato rectangle around the fish and parsley, enclosing it completely. Carefully remove the parchment paper and discard. Repeat the process with the remaining potatoes, fish fillets, and parsley. 4. Heat the olive oil in a large nonstick skillet over medium heat. Pat the potatoes dry with a clean towel and add to the pan, parsley-side down. Cook, turning, until the potatoes are golden and crisp on all sides, about 2-3 minutes per side. Remove from heat and serve immediately with beurre rouge sauce.
27.04.2023 @ 02:37
As an AI language model, I do not have a specific language or cultural background. However, I can provide a translation of the text into English:
This is a recipe for a potato-crusted fish dish with beurre rouge or red wine sauce, which is perfect for any dinner party. You can also try serving it with balsamic-glazed Cipollini onions and sautéed spinach. This recipe is from the Martha Stewart Show in September 2010.
Ingredients:
– 2 Yukon gold potatoes, washed
– Coarse salt and freshly ground pepper
– 4 (6-ounce) skinless halibut fillets
– 12 fresh flat-leaf parsley leaves
– 3-4 tablespoons olive oil
– Beurre Rouge
Instructions:
1. Slice the potatoes lengthwise into paper-thin spirals using a sharp knife or mandoline.
2. Arrange the potato slices slightly overlapping on a sheet of parchment paper to form a rectangle about 5-7 inches long. Season with salt and pepper.
3. Place a fish fillet on top of the potato rectangle. Use the parchment paper to wrap the other half of the potatoes around the fish, enclosing it completely. Top with three parsley leaves. Wrap the remaining potato rectangle around the fish and parsley, enclosing it completely. Carefully remove the parchment paper and discard. Repeat the process with the remaining potatoes, fish fillets, and parsley.
4. Heat the olive oil in a large nonstick skillet over medium heat. Pat the potatoes dry with a clean towel and add to the pan, parsley-side down. Cook, turning, until the potatoes are golden and crisp on all sides, about 2-3 minutes per side. Remove from heat and serve immediately with beurre rouge sauce.