Prajma on white wine
22. October 2012
Another recipe from my favorite Provencal cookbook for the adaptation of Pražma or Dorada, today so modern and everywhere named, which is very imaginative and proven to one hook!
I allowed myself to change (replace) one ingredient in this recipe, mainly because I did not have it, I have no idea where to get it. Instead of celery celery, 4 dried stems of fennel are added to the photo as dried straw or lemon grass. I suppose I will have to grow my own fennel to get this straw to drown ..)) Well if someone has an experience or you have lived in Provence, or you know where to buy or how to grow fennel in Bohemia, here with this and share your experience please.
Otherwise, I still stick to freewheeling in the kitchen) if I mention here the author of the recipe, I should also mention that the recipe is in the original as follows.
20 minut
-
4
porce
Postup
1.
Preheat the oven to 200 ° C. Spread the big baking dish with oil and pour half the slices, tomatoes, garlic, parsley, celery, bay leaves, slices of lemon and add pepper. Put the fish over and put two slices of lemon into the abdominal cavities. Fry the fish, pepper and place the remaining half of the ingredients plus slices butter on them. Sprinkle with wine, water and bake for about 50 minutes.
2.
In the meantime, prepare the potatoes in a smaller frying bowl, smear them with oil, peel, pepper, and cover freely with alobal. They should follow the fish in the oven after 10 minutes after the fish is already baking. After about 20 minutes stir the potatoes.
3.
After another 15-20 minutes, we check if the meat is bones and the potatoes are brittle. If so, move the fish with tomato and lemon slices to a heated serving dish and cook potatoes around them. Put the juice and vegetables out of the pan into a smaller pot, take the bay leaf, slices of lemon and cook for 3 minutes. Mix this mixture into a hot sauce, fish with this sauce and lightly serve and serve with prawn.
