23.07.2020
97
Recipe information
Cooking:
1 d.
Complexity:
Easy
Calorie content:
44678.01
Carbohydrates:
3649.7
Fats:
2964.81
Squirrels:
1686.23
Water:
6478.59
Baked stingray with Jerusalem artichoke and mushrooms
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Ingredients
Cooking
1. Stage
First you need to cook the marinade. Pour water into a pan, add all the spices, salt and sugar, bring to a boil and cool.
2. Stage
Cut the onion into half rings and transfer half to a bowl in which we will pickle the fish, squeeze the juice from one circle and put it on the onion. Transfer the peeled and gutted fish, repeat the onion layer, squeeze the juice from the lemon again and put on top.
3. Stage
Pour the marinade, set the oppression and pickle in the refrigerator for 1 day. Bon Appetit!!!
Baked stingray with Jerusalem artichoke and mushrooms
views
: 82
date: 21.05.2020
Skewers of carp
views
: 82
date: 21.05.2020
Grilled pollock
views
: 76
date: 21.05.2020
Stuffed pike
views
: 84
date: 21.05.2020
Cold Smoked Mackerel
views
: 64
date: 21.05.2020
Pickled Herring with Lingonberries
views
: 69
date: 21.05.2020