Fish braid under tangerine glaze

Fish 149 Last Update: Jul 19, 2021 Created: Jul 19, 2021 0 0 0
Fish braid under tangerine glaze
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 35
  • Calories: -
  • Difficulty: Medium
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It looks very nice on the festive table, and the tangerine glaze tastes very New Year's. If your fish is not whole and is not suitable for braiding, then this glaze can be used to cover both steaks and sides. I found the recipe on the website of the fish store, slightly altered it for myself.

Ingredients

Directions

  1. Heat olive oil over medium heat, add garlic, ginger and rosemary and fry for half a minute. Then add chicken broth, zest and tangerine juice, lemon juice and honey. Boil for a minute, filter. Pour the liquid back into the saucepan. Mix 1 tbsp in a bowl. water with cornstarch, pour into a saucepan, add salt and pepper. Bring to a boil and keep for 1 minute, stirring constantly. Cool the finished glaze to room temperature.
  2. Cut the trout fillet into even strips of medium thickness. There are two ways: make one large braid or small portioned braids for each guest, choose what you like best. In general, for one circle, we cut the fillet into 6 strips and weave two braids, which we then fasten together.
  3. Put a sheet of baking paper on a baking sheet and grease with oil. We lay the braids so that we get a circle, we fix the ends with toothpicks. If it turns out that the braid is torn, do not worry, the glaze will hide everything. Salt the braid, grease with glaze, pepper. We bake in the oven at 200 ° C for about 12-15 minutes, then increase the temperature and brown for another 3 minutes.
  4. How to transfer a wreath to a dish? Carefully lift the paper from both sides and move it onto the plate. Then we carefully take it out. If you make a lot of small braids, then it makes sense for everyone to cut out a personal piece of paper in advance.
  5. Garnish with lingonberries or cranberries if desired.

Fish braid under tangerine glaze



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 35
  • Calories: -
  • Difficulty: Medium

It looks very nice on the festive table, and the tangerine glaze tastes very New Year's. If your fish is not whole and is not suitable for braiding, then this glaze can be used to cover both steaks and sides. I found the recipe on the website of the fish store, slightly altered it for myself.

Ingredients

Directions

  1. Heat olive oil over medium heat, add garlic, ginger and rosemary and fry for half a minute. Then add chicken broth, zest and tangerine juice, lemon juice and honey. Boil for a minute, filter. Pour the liquid back into the saucepan. Mix 1 tbsp in a bowl. water with cornstarch, pour into a saucepan, add salt and pepper. Bring to a boil and keep for 1 minute, stirring constantly. Cool the finished glaze to room temperature.
  2. Cut the trout fillet into even strips of medium thickness. There are two ways: make one large braid or small portioned braids for each guest, choose what you like best. In general, for one circle, we cut the fillet into 6 strips and weave two braids, which we then fasten together.
  3. Put a sheet of baking paper on a baking sheet and grease with oil. We lay the braids so that we get a circle, we fix the ends with toothpicks. If it turns out that the braid is torn, do not worry, the glaze will hide everything. Salt the braid, grease with glaze, pepper. We bake in the oven at 200 ° C for about 12-15 minutes, then increase the temperature and brown for another 3 minutes.
  4. How to transfer a wreath to a dish? Carefully lift the paper from both sides and move it onto the plate. Then we carefully take it out. If you make a lot of small braids, then it makes sense for everyone to cut out a personal piece of paper in advance.
  5. Garnish with lingonberries or cranberries if desired.

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