- Grain grass 0.25 pack 15 g
0.5 lemon 65 g
Wild fish 600 g 600 g
50 ml of olive oil 50 ml
50 g of butter 50 g
Black pepper powder 4 pinches 4 g
Salt 0.25 tbsp. 1.5 g
500 g of double flour 500 g
0.25 pack of anise 15 g
How to do:
1Ready-made flour, salmon, lemon, lemongrass, anise and butter are all you need for this meal.
2Wash the fish and dry it with a sausage. From the bone. Season with salt and pepper. Sprinkle with lemon juice.
3Chop anise and thyme as much as possible.
4Mix the mustard, lemongrass and lemon zest with butter. Thoroughly salt and stir.
5Pergamantan spread the flour on a piece of paper and greased it with olive oil. Store the flour in the refrigerator before kneading the flour.
6Put half of the crumbs on the exposed flour. Put the greens with butter on top.
7Put the other side of the fish on the flour to serve as a sandwich. Salt the flour on top
8Sift the flour into an envelope.
9Put the nipple down. The top oil is then oiled with olive oil. Make a few cuts. Bake in the preheated oven 200C for 25-30 minutes.
10Feast on potatoes with green salad.[/two_third]