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Trout river
Salt, pepper black
Shrimps
Ratatuy
Oil vegetative
Cream of 33 %
Cream of 33 %
Curcuma
Salt
Rice boiled
Shrimps
Cream of 33 %
Salt, spices
Tomato
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170
3
20
70
20
20
50
2
2
150
30
30
1
20
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To cut a trout from a tail to a head, not cut a fillet
from a head, to remove bones, to salt, pepper, turn roll,
to put on a paper for baked. On hot a frying pan to put
ratatuy, quickly to fry, add cream, salt, pepper, shrimps.
In this weight to fill roll from a trout, to cover from
above a foil and to put in bakeoven, Т=200C, to bake. Boiled
rice to mix with shrimps, tomatoes cut by a cube 6х6 mm,
to add cream, the amplifier of taste, to warm up, lay out
in the center of a plate through the round form. On rice
to put a ready trout, around to sauce (evaporate cream with
curcuma and salt).
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