Gătim grecește împreună cu Chef Alin Barabancea: Pagrus Saganaki într-o interpretare adaptată pentru copii alaturi de Irina și Bianca, gazdele emisiunii noastre. Nu lipsesc nici din acest episod sfaturile nutriționistei Simona Flor Nedelcu, care ne aduce noutăți despre doradă, icrele de somon și microplante.
Portii: 4
Timp de preparare: 35
Dificultate: Mediu
Distribuie:
Ingrediente:
• Doradă roșie - 2 buc calibru 400/600 (noi l-am luat de la Pescăria Selgros)
• Sos de roșii Mutti - 1 kg
• Brânză feta Olympus - 200 g
• Ceapă albă - 2 buc
• Țelinaă apio - 1 buc
• Usturoi -5 catei de usturoi
• Busuioc Kotanyi - 25 g
• Sare Kotanyi - 10 g
• Zahăr - 5 g
• Icre de somon - 1 borcănel mic
• Microplante - 2 caserole mici
• Pătrunjel - 1 legătură
Mod de Preparare:
• Realizăm un sos de roșii din ceapă albă, țelină apio, usturoi, busuioc și pătrunjel, pe care îl dăm la fiert timp de 15-20 de minute.
• După ce avem sosul, filetăm peștele, pe care îl curățăm de solzi, țesutul nedorit și oasele rămase pe file.
• Prăjim peștele pe o parte și pe cealaltă, adăugăm sos de roșii într-un vas de yena, adăugăm brânza feta rasă.
• Punem la cuptor la 180 de grade timp de 12 minute.
• Decorăm cu icre de pește și microplante.
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