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Fertile Grid With Vongole and Bread

Fertile Grid With Vongole and Bread

Cooking Time45 m
Ingredients24
DifficultyMedium
0
0
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Basil, parsley, dragon and garlic are mixed into an herbal oil that puts the tone in this fish pot. The vongole mussels are small, fine and feel a little extra luxurious on the plate. For that, the grilled surdeg baguette sucks up the good sauce. A right that usually goes home.

Ingredients

4 servings
  • Step: 1
    1 pc the dragon
  • Step: 2
    1/2 pc potting basilica
  • Step: 3
    1 pc pot of parsley
  • Step: 4
    2 pc garlic gaps
  • Step: 5
    1 msk finished lemon shell
  • Step: 6
    1 dl olive oil
  • Step: 7
    1/2 tsk salt
  • Step: 8
    1 pc yellow onions
  • Step: 9
    2 pc garlic gaps
  • Step: 10
    1 pc red chili fruit (such as spanish pepper)
  • Step: 11
    2 pc fennel
  • Step: 12
    150 g salads
  • Step: 13
    400 g salmon
  • Step: 14
    300 g pacific sorceress or cod backfile (MSC marked)
  • Step: 15
    300 g pre-cooked mussels of the variety vongole (frozen, tinted)
  • Step: 16
    1 msk butter
  • Step: 17
    2 dl dry white wine
  • Step: 18
    1 msk concentrated lobster fund
  • Step: 19
    2 msk concentrated fish fund
  • Step: 20
    6 dl water
  • Step: 21
    2 dl folded in
  • Step: 22
    1 msk cornstarch
  • Step: 23
    1/2 pc surdeg baguette
  • Step: 24
    1 dl ripped parmesan

Instructions

  • Step: 1
    Mix all the ingredients to the herbal oil. Sile through fine silk.
  • Step: 2
    Scale, share and hack onions and garlic. Share, core out and fine-hack chiline. Think and hack the fennel. Stream the salads.
  • Step: 3
    Remove the skin and cut the fish in smaller pieces. Wash the mussels. Fresh onions and garlic in the butter about 5 minutes without them getting paint. Stir down chili and fennel, milling another 2 minutes.
  • Step: 4
    Add wine, fund and water. Let boil about 15 minutes under the lid of weak heat.
  • Step: 5
    Put the oven at 225°C.
  • Step: 6
    Add the cream and cook another 5 minutes. Move the corn starch with some water and move down. Let boil up.
  • Step: 7
    Cut the bread in sliding discs. Spread half of the herbal oil on the bread and sprinkle over the parmesan. Enter the oven about 5 minutes.
  • Step: 8
    Put down fish, mussels and salad peasants in the pot, let seven 3-5 minutes. Move down the rest of the herb oil. Serve with the bread.

Näring

Calories1057kcal
Carbohydrates44g
Fat67g
Protein57g
Serving Size4serving

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