Когда я только начинала готовить, мне частенько доводилось слышать о правиле трех «П» для рыбных блюд – посолить, поперчить и подкислить. С «посолить – поперчить» вроде все ясно, а вот с «подкислить» возможны варианты. Самый известный и широко используемый это, безусловно, с соком лимона, но есть и другие! Например, со щавелем. Не пробовали? Очень советую! Нежно, вкусно, с легкой кислинкой, очень по-летнему, а уж как полезно – витаминно!
Попробуйте! Вам понравится.
Для рецепта вам понадобится: два рыбных филе (у меня судак, но можно взять и любую другую рыбу), соль, перец, 1–2 столовые ложки муки для панировки, небольшая луковица, столовая ложка сливочного масла, столовая ложка муки для соуса, 50 г щавеля (только листовая пластина без черешка и центральной прожилки), около 200 мл сливок (10–20%) или молока.
Рыбные филе порционно нарежьте, посолите, поперчите и обваляйте в муке. На сковородке разогрейте немного растительного масла, выложите рыбу и обжарьте до готовности. Как вариант, можно обжарить рыбу только до легкой корочки, т.е. до полуготовности, отложить, а потом залить щавелевым соусом и уже в нем довести до полной готовности. И в том и в другом случае получится вкусно, а выбор, как всегда, за вами. Обжаренную рыбу отложите и сохраняйте в тепле до готовности соуса. Для соуса нарежьте щавель как можно мельче, желательно не полосками, а мелким кубиком, чтобы в готовом соусе он не тянулся. Лучше брать только листовую пластину, т.е. без черешка и центральной прожилки. В этом случае соус получится достаточно однородным даже без использования блендера. На отдельной сковородке растопите сливочное масло, выложите мелко нарезанный лук и обжарьте 3–4 минуты до прозрачности. Добавьте столовую ложку муки и, интенсивно перемешивая, обжаривайте до тех пор, пока мука не вберет все масло и не образует комки. Далее малыми порциями, каждый раз хорошо размешивая, добавьте молоко или сливки. Каждую последующую порцию молока добавляйте только после того, как впитается предыдущая. Добавляйте молоко до достижения желаемой консистенции соуса. В конце добавьте соль-перец, доведите до кипения и поварите одну-две минуты. Еще раз оцените консистенцию и при необходимости, если соус густоват, добавьте немного молока. Всыпьте в соус нарезанный щавель и поварите буквально одну-две минуты до изменения цвета. Оцените однородность. Если решите, что текстура грубовата (в особенности если использовали щавель с черешками или прожилками), разбейте соус блендером. Если вы обжаривали рыбу только до полуготовности, верните ее в соус и прогрейте все вместе до полной готовности. Если рыба была обжарена до готовности, разложите по порционным тарелкам и полейте соусом. Можно подать соус отдельно, чтобы каждый мог положить по вкусу. Приятного вам аппетита!
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