I lo-ve fish 🙂 Very, very much. Raw or cooked. Fried or in soup. On butter or egg. In essence, it doesn’t matter in which form. If the fish is fresh and well prepared, then it is simply a divine pleasure.
But it is the latter – baking – where things can get a little messy. If you have managed to get fresh fish, the best thing you can do for this cute little fishy is to let it shine in its natural goodness and juiciness. Overcooking fresh, beautiful fish seems a bit like a crime. 🙂
We also spoke a bit more about cooking fish in the second half of the Kanal2 Telehommiku show. If you prefer more detailed instructions, you can watch the show here and scroll to about 1 hour and 5 minutes.
You can use both salmon and trout as fish here.
Pomegranate salmon
Ingredients
Salsa
Instructions
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Sega kausis oliiviõli, granaatõunasiirup, laimimahl ning sool ja pipar ja määri marinaad lõhele. Pane kala tükid kinnisesse kilekotti või karpi ning jäta marineeruma 1 tunniks või üleöö.
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Soojenda ahi 200 kraadini. Sega kausis kokku granaatõunaseemned, väga peenikeseks hakitud punane sibul ja piparmünt ning oliiviõli ja laimimahl.
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Tõsta kala tükid küpsetuspaberiga kaetud ahjuplaadile ja küpseta 10 minutit 200 kraadi juures - nii saad medium küpsusastmega kala. Kui soovid küpsemat, pikenda küpsetusaega. Enne serveerimist tõsta kalale veidi salsat ning naudi kuumalt.
lõhe, granaatõun, ahjus küpsetatud, kerge eine,
