If I do not Persian or in song writing, why not try it in the kitchen? I'm not talking about the big kitchen, which causes the oh! and oh, not even one who is rolling his eyes in ecstasy, but one we made quickly with ingredients from the place where you are. You say, "Not yet a text with the cuisine? 'And I answer: "Yes, yes and re-si! .
So today a little recipe that seems to have made four met yesterday evening at home, unless it is the wine that accompanied the dish ... Let me believe that this is the flat, "My monkfish Tomato, "the aptly named!
all starts, as my mother says, by finding the right ingredients. For this you need (serves 4):
fresh tomatoes. I say a dozen. If they are produced in your region, you win a lot of points, otherwise, the more they come from farther and you are contributing to air pollution. Obviously if they are organic is not bad, but there also must know the source. The majority of organic products in Quebec from the United States. It is therefore up to dress to undress Paul Jacques. Undoubtedly, the tomatoes are winning those from your garden.
Then burbot. I chose the monkfish because that is what I found quite easily in St. Louis, by cons if you have other fish to you .... well it does not work since the recipe called "My monkfish with tomatoes." So I suggest you buy burbot caught the entire day (monkfish average person is shown). The woman who sells them from my house, beheaded and dismembered in front of me. This allows me to check the freshness of the fish and make it look more appetizing monkfish since my friend (s) is not as pretty nice fish.
It will also sour cream, olive oil, salt, pepper, 3 bay leaves and thyme. Unfortunately, only the salt comes from Senegal.
For tools, a stove, a pot and a wooden spoon will do.
You are now equipped to "My monkfish with tomatoes" and give the impression your a guest chef in you. The preparation time does
not exceed 15 minutes and cooking time approximately the same.
As my mother says, the importance is to find the right products!
Ready? Let's go! Let us begin by
wash our burbot. Then in a pan you'll covered the bottom with olive oil, add the monkfish, pepper, salt and thyme.
Once the chair of burbot gives the impression of being cooked, that is to say 5-6 minutes later, drop into the bottom of your pot. It is important to let the olive oil (My nutritionist would certainly disagree, but I do not give him the link of this blog, so no problem) to join your burbot in the pot. Cover burbot water (ideally filtered here in St. Louis, but no bottled water, it is too polluting. If one consumes 4.5 liters per day per person, 3 plastic bottles, both it gives 365 days for 1095 bottles a year before you see that nature recycles it all, we all had time to spend). Add your three bay leaves. Turn the heat under the pot. You can also put the trio, salt-pepper-thyme in the pot.
Meanwhile, Cut the tomatoes into slices. Ideally the same thickness, it will cook evenly. Then put your pan on the stove (no need to be washed after the burbot). File not a net but a string of olive oil and throw in your tomatoes. Add salt, pepper, thyme (if it exists) slightly. Stir occasionally, until tomatoes begin to change a little mashed. Then book! I always found the term quite funny in the books of recipes. Book! It feels weird to write today. It means to extinguish the fire simply and remove the pan. So once the pan book, wait for the water added to the pot simmering.
When the water of the cauldron begins to occur, it is time to put the cream in your pan full of tomatoes. When the cream and the tomatoes begin to simmer, take the monkfish in the pan and drop in your stove. It is time that the table is set and that best sticks you buy are already cut into slices because the dish is ready to serve. Just drop in first burbot in the plates for your guests and cover them generously with this tomato sauce, fresh cream and thyme, so smooth.
My friend (s), bon appetit!
So today a little recipe that seems to have made four met yesterday evening at home, unless it is the wine that accompanied the dish ... Let me believe that this is the flat, "My monkfish Tomato, "the aptly named!
all starts, as my mother says, by finding the right ingredients. For this you need (serves 4):
fresh tomatoes. I say a dozen. If they are produced in your region, you win a lot of points, otherwise, the more they come from farther and you are contributing to air pollution. Obviously if they are organic is not bad, but there also must know the source. The majority of organic products in Quebec from the United States. It is therefore up to dress to undress Paul Jacques. Undoubtedly, the tomatoes are winning those from your garden.
Then burbot. I chose the monkfish because that is what I found quite easily in St. Louis, by cons if you have other fish to you .... well it does not work since the recipe called "My monkfish with tomatoes." So I suggest you buy burbot caught the entire day (monkfish average person is shown). The woman who sells them from my house, beheaded and dismembered in front of me. This allows me to check the freshness of the fish and make it look more appetizing monkfish since my friend (s) is not as pretty nice fish.
It will also sour cream, olive oil, salt, pepper, 3 bay leaves and thyme. Unfortunately, only the salt comes from Senegal.
For tools, a stove, a pot and a wooden spoon will do.
You are now equipped to "My monkfish with tomatoes" and give the impression your a guest chef in you. The preparation time does
not exceed 15 minutes and cooking time approximately the same.
As my mother says, the importance is to find the right products!
Ready? Let's go! Let us begin by
wash our burbot. Then in a pan you'll covered the bottom with olive oil, add the monkfish, pepper, salt and thyme.
Once the chair of burbot gives the impression of being cooked, that is to say 5-6 minutes later, drop into the bottom of your pot. It is important to let the olive oil (My nutritionist would certainly disagree, but I do not give him the link of this blog, so no problem) to join your burbot in the pot. Cover burbot water (ideally filtered here in St. Louis, but no bottled water, it is too polluting. If one consumes 4.5 liters per day per person, 3 plastic bottles, both it gives 365 days for 1095 bottles a year before you see that nature recycles it all, we all had time to spend). Add your three bay leaves. Turn the heat under the pot. You can also put the trio, salt-pepper-thyme in the pot.
Meanwhile, Cut the tomatoes into slices. Ideally the same thickness, it will cook evenly. Then put your pan on the stove (no need to be washed after the burbot). File not a net but a string of olive oil and throw in your tomatoes. Add salt, pepper, thyme (if it exists) slightly. Stir occasionally, until tomatoes begin to change a little mashed. Then book! I always found the term quite funny in the books of recipes. Book! It feels weird to write today. It means to extinguish the fire simply and remove the pan. So once the pan book, wait for the water added to the pot simmering.
When the water of the cauldron begins to occur, it is time to put the cream in your pan full of tomatoes. When the cream and the tomatoes begin to simmer, take the monkfish in the pan and drop in your stove. It is time that the table is set and that best sticks you buy are already cut into slices because the dish is ready to serve. Just drop in first burbot in the plates for your guests and cover them generously with this tomato sauce, fresh cream and thyme, so smooth.
My friend (s), bon appetit!
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