Готовить из сома сплошное удовольствие: и чешую счищать не нужно, и практически без костей, и что ни приготовь — все вкусно. Хвост сома, или плесо, довольно жирен, а все остальное — почти диетическое мясо, поэтому прекрасно сочетается с беконом, который поможет сохранить сочность, придаст блюду вкусовую изюминку, да и выглядеть рыба, завернутая в полоски бекона, будет аккуратно и празднично. Попробуйте!
На две порции вам понадобится: два филе сома по 150 г каждое (желательно спинка), 200 г шампиньонов, луковица, 6–8 тонких полосок бекона, соль, перец, масло для обжаривания. Лук и грибы мелко нарежьте. Разогрейте в сковородке небольшое количество масла, выложите лук и обжаривайте 2–3 минуты до прозрачности, добавьте грибы, посолите и обжаривайте все вместе до готовности грибов, мягкости лука и сухости фарша. Дайте остыть. Филе сома надрежьте вдоль с двух сторон, но не разрезайте полностью. Первый надрез сделайте на уровне 2/3 всей высоты филе, а второй с противоположной стороны на высоте 1/3. В результате надрезанное рыбное филе можно будет легко разложить в пласт. Рыбу посолите, поперчите. Сверху выложите обжаренные грибы. Заверните филе с грибами в рулет. Каждый рулет оберните полосками бекона.
Подготовленные рыбные рулеты можно обжарить или запечь. Если будете обжаривать, разогрейте на сковородке немного масла, выложите рулеты (швом вниз) и обжаривайте до появления корочки. Потом аккуратно их переверните и обжаривайте до корочки с другой стороны. Обжаренные рулеты можно довести до полной готовности в сковородке, обжарив с разных боков, а можно поставить на несколько минут в разогретую духовку. Как вариант можно рыбные рулеты не обжаривать, а сразу поставить в разогретую до 200 градусов духовку до готовности рыбы (20–30 минут в зависимости от толщины). Для образования зажаренной корочки можно за 5 минут до готовности увеличить нагрев до 230 градусов и включить конвекцию. Если конвекции нет, можно поставить готовую рыбу на 2–3 минуты под гриль. Подавать блюдо можно с любым нейтральным гарниром. Можно, например, нарезать картофель ломтиками, отварить 3–5 минут в подсоленной воде (закладывайте в кипящую воду), отбросить на сито, а затем обжарить на раскаленном масле до румяной корочки. Приятного аппетита!
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