Fish baked in leek leaves
The leek has a unique property: during storage, the amount of vitamin C in it does not decrease, but increases.
waking up. Store the leek in the refrigerator, wrapped in cellophane.
Ingredients
Servings 2 servings- onion
- salt
- bay leaf (small)
- 8 large leek leaves
- garlic - 2 cloves
- vegetable oil - 3 tbsp.
- 0.5 tsp ground coriander
- 0.5 tsp ground turmeric
- 2 pieces of haddock fillet
- 1 small hot pepper
- large lemon
Cooking
Step 1
1. Peel onion, garlic and hot pepper, chop very finely. Remove the zest from the lemon. Heat up in a skillet 2 tbsp. l. vegetable oil and fry prepared vegetables in it (3 minutes). Add zest, coriander and turmeric. Salt to taste. Cook over low heat, stirring occasionally, for another 4 minutes. Remove from fire.
Step 2
2. Wash haddock fillet, dry thoroughly with paper towels. Lay a layer of cooked vegetable paste on each piece, smooth it out. Cover with cling film, refrigerate for 1 hour.
Step 3
3. Disassemble the green part of the leek into leaves and wash. Boil water in a saucepan, salt a little. For 2 min. dip the leaves in boiling water, put them in a colander and dip them in cold water - thanks to this, the leek leaves will retain their bright color.
Step 4
4. Preheat the oven to 180ºС. Place 4 leek leaves on a cutting board so that they overlap slightly. Lay haddock fillets on them, sprinkle with finely crushed bay leaves. Roll up into a roll. Wrap the second fillet in the same way. Spray the rolls with the remaining vegetable oil, place on a baking sheet and bake in the oven for 30 minutes.