Description
Perhaps this combination is very common. But for me, the combination was very strange. That is why I "avoided" side of this recipe is from the book "Meals of eggplant, zucchini and squash" (ed. E. Putyatinskaya). It turns out - in vain! Products perfectly. The dish turned out very tender, juicy, and delicious diet. But I had one deviation from the recipe. The book offers a dish to cook in the pots. I have prepared one big "pot" under the name slow cooker.
Ingredients
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Fish fillets
500 г
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Zucchini
500 г
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Carrots
1 шт
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Onion
1 шт
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Milk
500 мл
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Salt
-
Black pepper
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Vegetable oil
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Greens
Cooking
Prepare the vegetables and fish fillet. Zucchini peel and seeds (if needed) and cut into small cubes. Carrots and onions peel, wash and also cut into cubes. Since the recipe from the book does not specify any particular fish, I took the tilapia fillet. Fish wash, dry with paper towel excess moisture and chop into small pieces (not too finely).
Multivarku include on the program of "frying" and pour in a Cup of vegetable oil (I used sunflower refined "IDEAL" without the smell).
In hot oil put onion and fry it, stirring, until lightly Golden.
Put in a bowl the carrots and courgettes.
Add salt to taste and black pepper. Mix everything and pour the milk. To turn the slow cooker on the "porridge", set the time 40 minutes (I count back the time starts immediately).
20 minutes before the end of the program to put the pieces of fish fillet and cook until the signal.
The finished dish. After the beep I left for heating for 15 minutes.
When serving, sprinkle with chopped greens.
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