Este o reteta "furata de mine" de la Flavia, concurenta la MasterChef, nu am vazut cum a facut pestele propriuzis, dar mi-a placut ata de mult ideea incat am incercat sa o recreez (eu zic ca am si reusit!) si acum as vrea sa o impartasesc cu voi! Spor la treaba!
Salau in crusta de cartofi
Ingrediente:
- Salau de nil file (sfat: daca nu va permite bugetul puteti incerca si cu Pangasius);
- 2 cartofi;
- sare de mare;
- piper;
- vinegreta (lamaie, ulei de masline, sare si piper);
- 2 oua;
- faina;
- ulei de masline;
Se portioneaza fileul de peste, se asezoneaza cu sare, piper si putina vinegreta. Cartofii se curata si se rad pe razatoarea mare intr-un vas cu apa (pentru ca acestia sa nu oxideze), cartofii se usuca cu ajutorul unui servet curat(se storc pur si simplu). Se da pestele intai prin faina, apoi prin ou dupa care se da prin cartoful ras si incercam sa punem cat mai uniform cartofi pe toata suprafata. Intr-o tigaie se pune la incins uleiul de masline si cand acesta este foarte incins punem pestele. Il prajim pana cand se rumemeste(nu il intoarcem decat odata pentru a nu se dezintegra) pe ambele parti.
Plating: se pune pestele pe o farfurie mare si se asezoneaza cu vinegrata si capere.
Serviti cu legume la abur, fasole verde, conopida, brocoli, baby carots etc. Pofta buna!
This is a recipe "stoled from Flavia", a MasterChef competitor, I saw the dish and I liked the idea and I tried to recreate it (I say that I succeeded!) And now I want to share it with you!
Perch in potato crust
ingredients:
- Perch fillet (tip: if you do not try and budget allows Pangasius);
- 2 potatoes;
- Sea salt;
- Pepper;
- Vinaigrette (lemon, olive oil, salt and pepper);
- 2 eggs;
- Flour;
- Olive oil;
Portion the fish fillets, season with salt, pepper and a little vinaigrette. Peal the potatoes and grated shave on a pot of water (because they do not oxidize), dry potatoes with a clean towel (just squeeze). Bring the fish first with flour, then egg and then give the grated potato and try to put as potatoes evenly over the surface. In a skillet, put in hot olive oil and it is very hot when we fish. Fry it until gold (do not turn more than once, not to disintegrate) on both sides.
Plating: put the fish on a large plate and season with vinegrette and capers.
Serve with steamed vegetables, green beans, cauliflower, broccoli, etc. Bon appetite!
Perch in potato crust
ingredients:
- Perch fillet (tip: if you do not try and budget allows Pangasius);
- 2 potatoes;
- Sea salt;
- Pepper;
- Vinaigrette (lemon, olive oil, salt and pepper);
- 2 eggs;
- Flour;
- Olive oil;
Portion the fish fillets, season with salt, pepper and a little vinaigrette. Peal the potatoes and grated shave on a pot of water (because they do not oxidize), dry potatoes with a clean towel (just squeeze). Bring the fish first with flour, then egg and then give the grated potato and try to put as potatoes evenly over the surface. In a skillet, put in hot olive oil and it is very hot when we fish. Fry it until gold (do not turn more than once, not to disintegrate) on both sides.
Plating: put the fish on a large plate and season with vinegrette and capers.
Serve with steamed vegetables, green beans, cauliflower, broccoli, etc. Bon appetite!
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