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Fry a small onion and a clove of garlic in a pan. Add the bay leaf, thyme and chopped parsley. Add a little water and continue boiling for 15 minutes. Boil, not fry. Add the fish and continue cooking. When the fish is ready, then coat the skin and bones. If you use the net, it is ready to be cleaned.
Wash the peppers and cut them in half. Remove the seeds and white skins, and place the halves on a baking sheet or parchment paper and bake for about 20 minutes. Allow the peppers to cool then peel the blackened skin.
If we have baked peppers ready in the freezer, or if we buy from the supermarket, it's easier.
Prepare a garlic mayonnaise. In the classic mayonnaise, add 1-2 cloves of finely crushed garlic. Or we can use garlic-flavored mayonnaise from the supermarket.
Mix 3 tablespoons of mayonnaise with the 200g of clean and crushed fish. We need two metal circles. When the baked peppers are cold and without skin, 4 circles are made from the halves of the peppers, and the leftovers are crushed into small squares that are added to the fish composition. Place the circle on a plate, place the first half of the pepper as a bed, then fill it with half of the fish cream and top with another round slice of red pepper. It is repeated for the second circle shape. To make sure that my turret will stay firm, I put a few drops of gelatin. Then put it in the fridge until it becomes firm. Carefully remove the circle, serve with a slice of lemon. The basic recipe was decorated with shrimp.