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This nutritious, savory dish is best served with oven-roasted potatoes, lightly seasoned with salt, pepper and fresh rosemary. Complete with two, classic side dishes of boiled spinach (fresh leaves) and beetroot salad. Buen provecho!

Before you start: preheat the oven to 180 degrees Celsius

One whole fish, clean and boneless
1 red onion
1 challot
1 leek
10 cherry tomatoes
1 package of fresh parsley
1 red pepper
1 yellow pepper
Celery leaves (for decoration)
3 tablespoons of olive oil
Salt, pepper to taste
3 fresh garlic cloves

For the sauce
2 tablespoons of Horseradish
1 tablespoon of Dijon mustard
1 tablespoon of fresh lemon juice
1 tablespoon of chopped parsley
½ cup of mayonnaise

Finely dice the red onion, tomatoes, parsley, and yellow and red peppers in a blender. Separate the mix into two equal portions in separate, small bowls. In one of the portions, add the crushed garlic  until you have a uniform mix. Add in the olive oil, salt and pepper to taste. Fill in interior part of the fish with this mix. Wrap the fish in aluminium foil and leave to absorb flavors for one hour. With the aluminium foil still on, place the wrapped fish in the oven for 30 minutes. When the time is up, open the aluminium foil and continue baking for another 10 minutes. To prepare the sauce, mix together the Dijon mustard, 2 tablespoons of grated horseradish, one tablespoon of lemon juice, half a cup of mayonnaise and 1 tablespoon of chopped parsley. Now, take the second portion of the chopping vegetable mix and blend in olive oil, lemon juice, salt and pepper to taste and decoratively place atop the baked fish, adding touches of the sauce as well. Celery leaves may be used for decoration.

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