For 4 people (or rather starved for 2) 4 salmon fillets (600 grams) 1 tablespoon capers salati1 clove aglio1 scalognoprezzemolovino white seccofarinaoliosale separately and pepper Chop the parsley, garlic, shallots and capers, desalted before: you can also chop it all together, I prefer to do it four times because this way I can choose how much you chop (I like coarse parsley, garlic very fine , shallots and capers, diced into small pieces).
Cut the salmon into strips and Flour lightly. The cooking time depends on thickness of slices: I used the threads that I had in the freezer (I always buy them a certain amount and often in the food department of a famous Swedish department store), I cut them when they were still slightly frozen so obtaining slices of the same, about half a centimeter.
In a thick-bottomed pan pour 2 tbsp oil, fry the chopped ingredients for a few minutes and add the slices of salmon should cook for a few minutes and, as you will have formed a golden crust, pour in the wine. You practice the "fried"? Turn the slices because I do not recommend the use of cutlery that could break them.
Season with salt (watch the amount, remember the capers ...) and pepper. When the wine has evaporated, cook for 5 minutes in a covered pot. If necessary, simmer to reduce sauce discovering the pot and raising the heat slightly: But be sure to leave some 'of sauce. You can accompany this second of boiled potatoes with a little crushed, put into shape and season with salt and a drizzle of oil.
Cut the salmon into strips and Flour lightly. The cooking time depends on thickness of slices: I used the threads that I had in the freezer (I always buy them a certain amount and often in the food department of a famous Swedish department store), I cut them when they were still slightly frozen so obtaining slices of the same, about half a centimeter.
In a thick-bottomed pan pour 2 tbsp oil, fry the chopped ingredients for a few minutes and add the slices of salmon should cook for a few minutes and, as you will have formed a golden crust, pour in the wine. You practice the "fried"? Turn the slices because I do not recommend the use of cutlery that could break them.
Season with salt (watch the amount, remember the capers ...) and pepper. When the wine has evaporated, cook for 5 minutes in a covered pot. If necessary, simmer to reduce sauce discovering the pot and raising the heat slightly: But be sure to leave some 'of sauce. You can accompany this second of boiled potatoes with a little crushed, put into shape and season with salt and a drizzle of oil.
No comments:
Post a Comment