Trebaće vam:
- 1 ili dva fileta morskog psa po osobi (Nema greške i ako se ovako spremi tuna ili neka druga riba.)
- 3-4 kašike maslinovog ulja
- so i biber
- malo rendane kore od limuna
Za sos:
- jedna šaka seckanog svežeg peršuna
- sok od jednog limuna
- pola glavice crnog luka
- dva čena belog luka
- 5 kašika maslinovog ulja
- 2-3 inćuna
- kašičica senfa
- malo soli i bibera
Prilog:
- pirinač
- prstohvat šafrana
Vreme pripreme: 20 minita.
Težina: lako.
Filete morskog psa posolite, pobiberite, dodate im maslinovo ulje i malo kore od limuna. Dobro zagrejete teflonski tiganj. Pečete sa obe strane po 7-8 minuta. Da lepo porumeni.
Sastojke za sos samo ubacite u blender i zzz...zzz...zz...z...
Pirinač skuvajte. Obično stavljam dve i po šolje vode na šolju pirinča i kuvam na niskoj temperaturi. Samo u to ubacite i prstohvat šafrana i kuvajte dok sva voda ne uvri.
Shark fillet
You'll need:
- one or two fillets of shark per person (or swordfish)
- 3-4 tablespoons of olive oil
- salt and pepper
- teaspoon grated lemon peel
For the sauce:
- a handful of chopped fresh parsley
- juice of one lemon
- half an onion
- two cloves of garlic
- 5 tablespoons olive oil
- 2-3 anchovy
- teaspoon mustard
- a pinch of salt and pepper
On a side:
- rice
- pinch of saffron
Shark fillets season with salt and pepper, sprinkle with olive oil and a bit of grated lemon peel. Warm the pan well. Cooking on both sides at 7-8 minutes.
The ingredients for the sauce put in a blender and zzz... zzz...zz...z...
Cook some rice with a pinch of saffron. You'll need two and a half cups of water per one cup of rice and a pinch of saffron.