Snakehead Fillet
Description
Snakehead (lat .Channa argus) has recently become a commercial fish, can be found in reservoirs such as Lake Balkhash, Kapchagay reservoir. Earlier this fish was common in the reservoirs of the Aral-Syrdarya basin. Due to the absence of small bones (only the ridge), delicious cutlets, aspic, heh can be cooked from it.
Nutrition and energy value
99 kcal / 414 kJ
Type of cuts
Undressed
Type of packaging
In the package
Weight
1 kg package, Weight is not fixed.
Terms and conditions of storage
Not more than 10 months at T not higher than -18 ° C
Check out the price or call the number +7 (727) 331-13-79
Cooking method
Snakehead fillet 1700 g, polenta 300 g, grated parmesan 200 g, cherry tomatoes 500 g, avocado 500 g, garlic 30 g, fresh chilli pepper 20 g, fresh rosemary 50 g, olive oil 200 g, tomato juice 300 g, water 1 l, lemon 1 pc., salt, ground pepper.
Marinate the snakehead fillet with salt, lemon, and black pepper. Grill the fish on the barbecue. Boil the polenta in salted water for 10 minutes. Add parmesan and put in the form. Cool the mass for 2 hours. Cut the polenta and barbecue. Cut the tomatoes in half. Peel the avocado and cut it into cubes. Fry chili pepper, garlic, avocado, tomatoes, rosemary in olive oil, add tomato juice and scald, then season with salt and pepper. Spread out all the ingredients on a plate.
