Plokkfiskur | Spurt og svarað | Nanna | Fróðleikur | Nóatún. Nánar um fyrirspurnina: Hvernig eldar maður góðan plokkfisk án þess að það verði flókið? Er 17 ára og langar ekkert smá mikið í plokkfisk, og er að leigja sjálfur þannig að engin mamma :) Fullt svar: Ég skil þig vel. Plokkfiskur er einhver mesti mömmu- og hversdagsmatur sem hægt er að hugsa sér en ég hef líka borið hann fram í fínum veislum og hann hefur alveg slegið í gegn. Þessi uppskrift sem hér kemur er alveg hefðbundin en auðvitað eru til mismunandi útfærslur svo að ég veit ekki hvort hann er nákvæmlega eins og þú vilt helst hafa hann. Plokkfiskur 350 g fiskur (t.d. ýsa eða þorskur), soðinn eða bakaður salt 350 g kartöflur ½ laukur 1½ msk smjör 2 msk hveiti 250 ml mjólk (hvítur) pipar Settu fiskinn í pott ásamt svolitlu salti og köldu vatni svo rétt fljóti yfir, hitaðu að suðu, slökktu undir pottinum og láttu fiskinn bíða í soðinu í 5-6 mínútur.
Afhýddu laukinn og skerðu hann frekar smátt. Stráðu hveitinu yfir og hrærðu vel. En annars er það bara rúgbrauð og smjör með. Healthy Asian Meals: Dishes from the Far East. 1 of 4 Fish Chowder with Fresh Basil If your idea of chowder is a soup thick enough to stand a spoon in, you'll be pleasantly surprised by this light, flavorful dish. Plump poached fish swims in a delicate chicken-based broth that's brightened by fresh herbs, not weighed down with butter and cream.
Serve it as an appetizer or ladle it over noodles for a full meal. 1. 2. 3. 4. 5. Per serving (with noodles): 340 cal, 3 g fat (0.5 g sat), 42 g carbs, 490 mg sodium, 5 g fiber, 29 g protein; (without noodles): 200 cal, 2 g fat (0 g sat), 14 g carbs, 490 mg sodium, 4 g fiber, 24 g protein Get MORE great recipes. Sauteed Shrimp with Arugula and Tomatoes. Garides Saganaki (Shrimp Saganaki) One of the things that I really liked about the Greek restaurants was the many tasty appetizers or mezes (or mezedes) that they served.
It was really nice when eating in a group as you could order a few mezes and try some of each. One of the mezes that I liked the most was a seafood saganaki. At first I was not sure what would come as I associated the name Saganaki with the fried cheese dish. Apparently saganaki is also the name of the two handled pan that the dish is made in. The seafood saganaki was shrimp, octopus and mussels cooked in a spicy tomato sauce and covered with feta cheese. The first decision that I made was to simplify the dish by just using shrimp, which was my favorite part. Does this look good? Garides Saganaki (Shrimp Saganaki) (makes 1 appetizer sized serving)Printable Recipe Directions: 1.
Note: Shrimp saganaki is also called garithes yiouvetsi or baked prawns. Take a look at Peter's post on shrimp saganaki for another great take on the dish. Update May 19 2009: Shrimp Gumbo Recipe : Alton Brown. Directions Preheat the oven to 350 degrees F. Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process. While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Once the roux is done, carefully remove it from the oven and set over medium-high heat.
Recipe courtesy Alton Brown, 2007.