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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 135C (400F). Cherry tomatoes cut in half and put on a baking sheet. Add smashed garlic cloves, thyme. sugar, olive oil and stir well. Place into the oven for 1 hour. | 2. Clean the fish, gut, remove the heads and separate the fillets. Skeletons and heads are left on the sause. Each fillet season with salt and white peper. | 3. Now cook the sause. Preheat the oven to 250C (482F), On a baking sheet with parchment lay the skeletons of red mullet, the white part of the leek, onions, garlic, thyme and tomato paste. Add the butter and all mix well. Put into the oven for 15 minute Finished base for the sauce put in a pot, still a little fry and pour dry white wine. Evaporate by half, then add 200 ml of water and evaporate by half again. Filter through the sieve and send the liquid back into the pan, add worm creame and butter, stir well, bring to taste with salt and white pepper. | 4. Vegetables for tartare peel and cut into small cubes, mix in a bowl with capers and olive oil. Season with salt to taste. Put it in the refrigerator. | 5. Warm up the olive oil, add butter, thyme and smashed garlic cloves, give the aroma to open up. Add vongole and fry them for one minute. Pour wine, salt, cover with a lid and cook for 3-5 minutes. | 6. It remains to fry the fillet. Fry it in a mix of olive oil and butter on parchment wit garlic and thyme. Cooked fillet dry on a paper towel to get rid of excess fat. | 7. Lets served our dish. At the bottom of the plate pour the sauce. Lay the fillet on top. Nearby lay vongole and pour them in the sauce in which they languished. Next spread the sun-dried tomatoes, and Tartar. You can decorate as desired with herbs, fresh tomato and capers. | 8. Bon appétit! I will be glad to answer all your questions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish	3	pieces		-	-	-	-
thyme	20			16.16	3.912	0.8896	0.2688
garlic clove	4			-	-	-	-
oil	50	ml		224.25599999999997	0.0	0.0717	25.4669
butter	50			4275.0	196.425	133.575	360.0
cherry tomato	8	pieces		-	-	-	-
garlic clove	2			-	-	-	-
thyme	10			16.16	3.912	0.8896	0.2688
sugar	1	tea		-	-	-	-
olive oil	4	table		119.34	0.0	0.0	13.5
leek	50			2714.5	629.675	66.75	13.35
onion	50			3200.0	747.2	88.0	8.0
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
white wine	200			-	-	-	-
cream	150	ml		502.1387	10.1189	5.5235	52.7702
butter	150			4275.0	196.425	133.575	360.0
shallot	40			4608.0	1075.2	160.0	6.4
celery	40			646.4	119.988	27.875999999999998	6.867999999999999
tomato	80			3216.7916	695.1844	157.2654	35.7421
caper	1	tea		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
clam	8	pieces		-	-	-	-
white wine	150			-	-	-	-
thyme	10			16.16	3.912	0.8896	0.2688
butter	50			4275.0	196.425	133.575	360.0
garlic clove	3			-	-	-	-
olive oil	50			119.34	0.0	0.0	13.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.