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Boil the tortellini pasta al dente in a sufficient amount of salted water, then rinse with cold water and strain.
Meanwhile, wash the lemon with hot water and wipe. Peel a squash, grate it and squeeze the juice. Peel and grind the garlic. Wash the greens, drain and chop finely.
Mix the cream well with the yogurt, mustard and olive oil, add the chopped greens, garlic, peel and lemon juice. Season with salt and pepper.
Mix the pasta with the yogurt cream. Wash the lettuce leaves, drizzle and divide on plates. Place the tortellini salad on the salad leaves and serve immediately. It goes with fresh black bread.
Salmon with yogurt sauce and fresh mint
In Lent we have a release on Saturday and Sunday. The Church has arranged that every Saturday and Sunday between November 21 (the Entry of the Mother of God into the Church) and December 20 (the commemoration of Saint Ignatius Theophorus), we have a release from the fish.
Our elders did not fast with salmon, it is certainly not a humble fasting menu option. On the other hand, it would be unfair to exclude him from our table for 40 days just for that reason. I prepared it in the summer, with yogurt and mint sauce when I was looking for variants of the main dish, light, warm but at the same time cool, and I was attracted by the mint ingredient in the sauce.
How to fast is a personal option, for those who do not fast do not exclude from this post the sauce with yogurt and mint, it is an optional dressing, may or may not accompany this fish depending on what we want to put on the table.
Simple to prepare, I recommend this dish to busy people who still want to consume a good quality homemade dish.
As a drink, I preferred to make a lemonade at home, but a white wine works, rather. In fasting, I don't know if there is a release for wine today.
1-2 salmon medallions (or skin fillets) - approx. 450g
FOR THE MARINADE
2 tablespoons lemon juice
2 tablespoons wine (preferably white) & # 8230 or who does not have to replace with 1 tablespoon wine vinegar
2 tablespoons extra virgin olive oil
2 cloves garlic (crushed)
grated peel of 1 lemon
FOR YOGHURT SAUCE
1 clove garlic (crushed)
150 g yogurt
1/4 bunch fresh parsley (chopped)
10 fresh, chopped mint leaves
FOR NATUR POTATOES
12 new potatoes (peeled) or 4-5 medium-sized potatoes
1 tablespoon grated butter
optional crushed or finely chopped garlic
Salt, black pepper
fresh mint leaves
grated lemon peel
very finely chopped mint leaves
1. Salt and pepper to taste the salmon.
2. Leave it to wait until we prepare the marinade.
1. Mix in a bowl 2 tablespoons lemon juice + 2 tablespoons wine + 2 tablespoons olive oil.
2. Add the grated peel of 1 lemon.
3. Crush 2 cloves of garlic with the side of the knife blade (possibly chop them quickly) and mix.
4. Transfer the salmon to the bowl and turn on all sides until evenly covered with the marinade.
5. Cover the bowl and leave the fish to marinate for at least 2 hours in the refrigerator.
PREPARATION OF YOGHURT SAUCE
1. Crush 1 clove of garlic with the side of the knife blade to get the juice out.
2. Rub the inside of a bowl with the crushed garlic, throw the rest or whoever wants to simply leave it completely in the sauce but it will compete with the taste of mint, it is better to be discreet.
3. Pour 150 g of yogurt.
4. Add 1/4 bunch of chopped parsley
5. Add 10 chopped mint leaves
6. Season with salt and pepper
7. Cover the bowl with foil and keep in the fridge for at least an hour to combine the flavors.
1. It's time to prepare lemonade. Finely chop the mint leaves and put in ¼ of water + honey, just enough time for the mint to leave its essence, and the honey to melt, while the 2 hours of marinating pass. Interfere.
2. A moment before putting the potatoes to boil, put in the freezer the empty glasses for lemonade, watered a little in the mouth (it would be good with a little honey) and imprinted with sugar for decoration we leave them until before serving when we pour the lemonade from the refrigerator, filling with cold water and ice cubes
NATUR POTATO PREPARATION
1. Boil 4-5 medium or 8 smaller potatoes in their skins
2. When they are cooked (check them by pricking them with a fork that should easily penetrate the potato), they are peeled hot (I keep them with a clean towel so that they don't burn my hand).
3. Cut into cubes
4. Put under the lid with a tablespoon of grated butter, optionally chopped garlic, salt and pepper
5. Shake with the bowl for seasoning.
1. Remove the salmon fillets from the marinade and dry by dabbing with paper towels.
2. Heat 1-2 tablespoons olive oil in a large skillet and fry the fillets over medium-high heat at first but then reduced to medium, 3 minutes on the first side and only 2 minutes on the second side, & # 8230 . or until browned.
3. Let it rest for 5 minutes before serving.
Serve the salmon with potatoes, sprinkled with yogurt sauce, garnished with mint leaves and lemon peel with lemon slices that each squeezes on top as they eat.
Enjoy with pleasure, it is a delight. I prepared the lemonade from lemon juice, honey, finely chopped mint, plain water and ice cubes.
Liv (e) it!