06.08.2020
81
Recipe information
Cooking:
2 hour
Complexity:
Easy
Calorie content:
1012.53
Carbohydrates:
96.19
Fats:
10
Squirrels:
138.32
Water:
181.31

Ingredients

Title Value
1. Stingray wings 500 Column
2. Jerusalem artichoke 500 Column
3. Bulb onions 1/2 PC.
4. Champignon 200 Column
5. Soy sauce 100 Ml
6. Lemon 1 PC.
7. French mustard taste
8. Provencal herbs taste

Cooking

1. Stage

Wash steaks well. Add mustard and Provencal herbs to the meat to taste, juice from half a lemon and slices of the second half, soy sauce. Mix well and put in the refrigerator for 1 hour to marinate.

1. Stage. Wash steaks well. Add mustard and Provencal herbs to the meat to taste, juice from half a lemon and slices of the second half, soy sauce. Mix well and put in the refrigerator for 1 hour to marinate.

2. Stage

Peel Jerusalem artichoke, cut into cubes, transfer to a baking dish and season to your liking.

1. Stage. Peel Jerusalem artichoke, cut into cubes, transfer to a baking dish and season to your liking.

3. Stage

Cut the mushrooms and onions not too finely and lay on top of the Jerusalem artichoke.

1. Stage. Cut the mushrooms and onions not too finely and lay on top of the Jerusalem artichoke.

4. Stage

On the top of the vegetables, place a slope and pour the marinade in which it stood. Bake at 220 degrees 35 minutes.

1. Stage. On the top of the vegetables, place a slope and pour the marinade in which it stood. Bake at 220 degrees 35 minutes.

5. Stage

Serve the dish hot.

1. Stage. Serve the dish hot.

6. Stage

Bon Appetit!!!

7. Stage

Baked stingray with Jerusalem artichoke and mushrooms is very tender, tasty and aromatic. Such a fish does not have bones, only cartilage; therefore, it is gentle and safe for children. Do not worry that the fish will have an unpleasant odor; this is just a prejudice, if it is fresh, it does not have any unpleasant odor, but smells like ordinary fresh fish. Since it does not have scales, it is covered with mucus, which is not difficult to wash off.