Poppy fish Bilbao style
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The luscious tuna is cooked in a bed of vegetables in white wine. The whole thing comes together in a single shot in the same baking pan.
Ingredients for four
1-1,5 kg of whole fish (salmon, pike perch or even bream) 6 large mushrooms 1 yellow pepper 1 red pepper 1 large onion 2 cloves of garlic2 dl dry white wine 1 dl olive oil 1 lemon 2 tbsp butter 1 dl cream 1 tsp thyme Salt and pepper
Slice the vegetables (including the garlic) and mushrooms into thin slices. Spoon a splash of olive oil into a baking dish and place the vegetables in it. Season to taste with salt and pepper and stir to coat.
Slice the lemon. Serve with a few slices.
Season the fish with salt and pepper. Put two or three lemon wedges in the belly. Add the slices and season with myös seasoning. Squeeze the lemon juice over the fish.
Soak the fish in a little olive oil and bake in the oven at 250 degrees for about 20 minutes. minutes, depending of course on the size of the fish.
After half a minute of cooking, pour the excess juices from the pan into a saucepan. Bring the stock to the boil, add a generous amount of butter and cream and you have a tasty sauce.
Spain Fish dishes Pike perch Salmon Salmon VHH
