Try this Orada with Grilled Leeks recipe.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Očišćene orade dobro posoliti iznutra i izvana, te staviti sa strane.
- Odrezati zeleni dio poriluka (listove) i maknuti ih. Mogu se iskoristiti za neki drugi recept.
- Bijeli dio poriluka oprati i obrisati.
- Odrezati vrh, te ostatak poriluka narezati na kolutice debljine od 1 do 2 milimetra.
- U posudu za kuhanje sipati ulje da prekrije dno, ugrijati ga te na njega staviti narezani poriluk.
- Dinstati 10-ak minuta na srednje jakoj vatri uz povremeno miješanje.
- Nakon toga posoliti, promiješati i dinstati još jednu minutu.
- Zatim unutra uliti vino, promiješati i pustiti da ispari.
- Pred kraj dodati vrhnje za kuhanje, dobro izmiješati i dinstati oko 3 minute.
- Maknuti s vatre kad je gotovo.
- Grill tavu premazati s uljem i dobro zagrijati na najjacoj vatri, a zatim smanjiti na srednje jaku.
- Staviti orade da se peku.
- Ribu peci otprilike 7 minuta sa svake strane dok ne postane zlatno žute boje.
- Još toplu ribu premjestimo na tanjur i dodamo dinstani poriluk.
- Narezati peršin i češnjak i spojiti ih. Dodati malo ulja (oko 1 žlice) i sve dobro promiješati.
- Limun narezati na tanke kolutove te ukrasiti ribu.
- Poslužiti uz zelenu salatu i čašu bijelog vina.
Beyond the simple line items of fish, alliums, and dairy lies a dynamic interplay of sulfur compounds and amino acids. When the white parts of leeks are sliced thin and sweated over moderate heat for roughly ten minutes, their complex carbohydrates break down into simple sugars, providing a sweet counterweight to the briny minerality of sea bream. Deglazing the pan with white wine introduces tartaric acid, which cuts through the richness of the heavy cream added later in the reduction. On the adjacent burner, a properly heated grill pan achieves the Maillard reaction on the skin of theorada, forming a crisp barrier that protects the delicate muscle fibers inside from drying out. A common pitfall is placing fish onto a cold or insufficiently oiled surface, resulting in torn skin and sticking proteins. To prevent this, coat the grill pan thoroughly and ensure the metal is radiating steady heat before introducing the cleaned fish. Once transferred to the plate, the finished dish benefits from a raw finishing condiment of minced parsley and garlic suspended in oil, supplying pungent diallyl sulfides that awaken the palate against the buttery leek puree.
