Media Preparation time: 1 hour and 30 minutes. INGREDIENTS: 1 salmon fillet 900gr. about 7 tablespoons extra virgin olive oil salt pepper 1 / 2 teaspoon chili powder 2 tablespoons chives 2 tablespoons dill, chopped tgaliuzzata 150gr. of dried lentils 2 shallots, chopped 100ml.
PROCEEDINGS: Lift the skin and cut into 4 pieces along the length of 2cm and cut into cubes. Spread the nuts in wooden skewers. Mix 5 tablespoons of olive oil, pepper, chili pepper, chives and dill. Arrange the skewers in the marinade and let rest for 20 minutes turning occasionally.
Put the lentils in a saucepan, cover with plenty of cold acquq, and cook for 30-40 minutes. Drain and place in blender to obtain a puree. Let soften the shallots in two tablespoons of olive oil, wine and 200ml. of water. Add the mashed lentils, salt and cook. Cook the skewers and serve with the sauce to the lentils.
PIP: lentils must be soaked for a night, otherwise if you hurry, you can use canned lentils. You can substitute the flesh of salmon with prawns and slices of zucchini.
PROCEEDINGS: Lift the skin and cut into 4 pieces along the length of 2cm and cut into cubes. Spread the nuts in wooden skewers. Mix 5 tablespoons of olive oil, pepper, chili pepper, chives and dill. Arrange the skewers in the marinade and let rest for 20 minutes turning occasionally.
Put the lentils in a saucepan, cover with plenty of cold acquq, and cook for 30-40 minutes. Drain and place in blender to obtain a puree. Let soften the shallots in two tablespoons of olive oil, wine and 200ml. of water. Add the mashed lentils, salt and cook. Cook the skewers and serve with the sauce to the lentils.
PIP: lentils must be soaked for a night, otherwise if you hurry, you can use canned lentils. You can substitute the flesh of salmon with prawns and slices of zucchini.
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