Toggle SlidingBar Area

BAKALAR NA BIJELO

Sastojci:

½ kg svježeg bakalara (file)
otprilike ¾ kg krumpira (skuhanog u kori, oguljenog i narezanog na tanje ploške)
vezica peršinova lista
5 – 6 češnjeva češnjaka
sol i papar
dosta maslinova ulja

Priprema:

Bakalar skuhajte u vodi pa ga ocijedite, ali sačuvajte 2 dl tekućine u kojoj se kuhao.
Ribu natrgajte na komadiće vadeći pritom kosti na koje naiđete.

U lonac s poklopcem stavite narezan krumpir i očišćen bakalar. Posolite i popaprite.
Dodajte sitno sjeckani češnjak i peršin, maslinovo ulje i tekućinu u kojoj se kuhao bakalar.
Sad poklopite lonac i dobro ga protresite (barem 5 minuta) da se svi okusi prožmu, a krumpir i bakalar izmiješaju.

Ako vam se čini suho, dodajte još maslinovog ulja pa ponovno protresite.

Poslužite mlako ili hladno.

NAPOMENA:
Umjesto bakalara, za ovo jelo možete upotrijebiti filete oslića. Onda će to, naravno, biti oslić na bijelo 🙂 , ali jednako ukusan kao i bakalar.

Related Posts

CODFISH BIANCO

Ingredients:

½ kg fresh codfish
about ¾ kg potatoes (boiled whole, then peeled and thinly sliced)
a bunch of parsley leaves
5-6 cloves garlic
salt and pepper
a fair amount of olive oil

Method:

Cook and sieve the fish reserving 2 dl of the cooking water.
Bone the fish tearing “flakes” of meat.

Place the sliced potatoes and the fish into a pot with a lid. Season with salt and pepper.
Add the finely sliced garlic and parsley, olive oil and the water in which the codfish was boiled.
Put the lid on and shake the pot well (for at least 5 times) for the ingredients to soak up the flavours and for the potatoes and fish to combine.

If it looks too dry, add more olive oil and shake again.

Serve cold or luke-warm.

NOTE:
You can use hake instead of cod to make Hake Bianco ;.), which will be equally tasty.

Related Posts

Arhiva