Читать книгу Winter Cuisine - Bernhard Long - Страница 72

Ingredients for 4 meals

2 large garlic tubers

Salt and pepper from the mill

6 branches of thyme

3 large spoon olive oil

3 onions

650 ml vegetable stock

4 Red barbell ( fillets so. 60 grams without skin)

2 slices of Parma ham ( so. 15 grams)

130 milliliters of soy cream

2 large spoon chopped almonds

The preparation process

The Garlic tubers cross into two halves to crush and with the cut surfaces facing up on a piece of aluminum foil. Season with salt and pepper.

Thyme in water, shake dry and clean 4 sectors on the garlic. 1 large spoon olive oil on it dribbling, film and in a heated and preheated oven tubes, kitchen stove at 200°C (with recirculation: 180 °C, Gas: manual control to 3) approximately 40 minutes finished baking.

In the meantime the Peel onions in two halves and crush crush in fine stripes.

Garlic remove the foil and let it cool down a bit. The cloves of garlic from the tubers halves in a bowl.

1 large spoon Heat olive oil in a pot and the onions it at medium heat for 8 minutes while stirring glassy sweating.

The thyme leaves from the rest of the branches plucking. To the onions and another 3 minutes steaming.

Cloves of Garlic and broth and 15 minutes cook at medium heat.

Now Red barbell fillets rinsing, pat dry, cross into two halves to crush and with pepper from the mill, from the mill seasoning.

Parma ham from the fat free edge, in 8 strips to crush and 1 each piece of fish to wrap.

The garlic soup with a hand blender Finely puree. Stir in soy cream and heat up again. Season with salt and pepper and keep warm.

Almonds in a coated frying pan without fat light brown rust. And Remove the frying pan with cake paper once it dry.

The rest of the oil and the fish into packets of each side 2 minutes roast. Insert like on skewers. Garlic soup in small bowl with almonds and sprinkled with the fish Pack prepare.