Let's put on the apron, passing the bittersweet as our own, our kitchen and our sharing of feelings and information. curious thing about this dish is the sauce that takes, which is made based on a very nice fruit, called in Peru, Passion Fruit, and Fruit in Spain Passion.
At home we have in the field, we have a tendency of passion fruit, is rich in soda, and also in jam, acid because it has a very nice point. Its flower is very pretty, belongs to the family of Passiflora.
ingredients for this recipe is simple:
4 salmon fillets or fish they prefer, but in a regular thickness
3 passion fruit or fruit the passion
Olive Oil 1 tablespoon sugar (if you like sweet and sour)
Salt, pepper.
Preparation:
fillets cleaned very well, and sealed, heat the oil in the pan, season fillets and put them in the hot pan, to brown on the outside but keep the moisture inside.
Once completed, the reserve hot. We
passion fruit coulis, passing sieve the fruit itself, without mixing with water, we had about 4 times, that filters the liquid, if they like the taste of acid, do not raise sugar, in my case, if sugar and mix increase with the liquid. What happens to the pan where gold had salmon fillets, and let him bring to the boil, hoping it thickens a little.
Then we made the dish, I love white rice, so I serve with white rice, and looks good, too, with mashed potatoes.
that fast and simple is this dish.
Comments:
One type of Passiflora, family passion fruit, called Tumbo, formerly, the Incas used in place of lemon, to make our famous dish is ceviche emblematic of Peru.
As you can see is more elongated than the passion fruit or passion fruit, and rather more acidic. Now the kitchen is recovering Novoandina the use as an ingredient, not only for refreshment.
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