Salmon fillet with pepper sauce

Ingredients

Roast pepper sauce

2 red bell pepper turkey

3 tablespoons olive oil

1 clove garlic, minced

1 tablespoon coarse activities (optional)

      Salt and pepper

For Salmon

1 / 4 kilo salmon fish (fillet), the skin, without bone

1 / 3 cup oil

1 onion large segments of

2 cloves garlic, minced

2 colored peppers clip sticks like sulfur

1 cup fish broth or water

1 tablespoon oregano, crushed

        Salt and pepper

        Chopped green coriander for garnish


Way
Roast pepper sauce
- Put the peppers directly on the fire until roasted cortex, and then placed in a plastic bag and close it and leave the judge for a few minutes, then peel and cut into two halves with the phase of sowing and the chaff.
- Pepper mixed with a tablespoon oil in a blender and beat at medium speed, until the sauce becomes smooth.
- Put the sauce in a pot over medium heat, until concentrated.
- Heat the rest of the amount of oil in a pot over medium heat, add garlic, stirring for 3 minutes or until golden color.
- Add the chilli sauce and pepper, stirring until the components overlap, raising the mixture from heat and leave to cool completely (or placed Balbrad).
For Salmon
- Heat oven to temperature 170 degrees Celsius.
- Rinse the salmon and season with salt and pepper, then distributed 2 tablespoon of pepper sauce, grilled salmon on the surface of the flesh, not skin.
- Heat 3 tablespoons oil in a large pot over medium heat, put a piece of salmon so that the meat is in contact with the vessel, and then working cracks - on the skin - a sharp knife by a party.
- Leave the salmon for about 4 minutes and then placed in the oven and place sheets oven for 20 minutes or until full maturity of salmon.
- In the meantime, heat the rest of the amount of oil in a pot over medium heat, add onion, garlic and pepper, stirring for 5 minutes or until the onions take golden in color.
- Add the broth mixture and season with ground spices, salt and pepper.
- Left until the sauce begins to boil, then reduce the heat and leave for about 15 minutes until flavors overlap, and then flying away.
- Put pepper sauce and onion in a serving plate and placed over salmon and garnish with chopped coriander.


****************************


Samousa

Ingredients

Of dough

1 / 24 cup flour

1 / 2 tablespoon yeast

1 / 2 teaspoon salt

1 / 21 cup milk

Of filler

Minced meat with mature pine

Mature mixed vegetables (potatoes - Islands - a basket)

Shrimp with minced red pepper colors

For the sauce

1 cup mint leaves

2 teaspoons minced garlic

2 tbsp olive oil

1 tablespoon lemon juice

1 cup yogurt (Rob)

       Salt and pepper (for seasoning)

Authority

1 cup chopped spinach high

2 tbsp lemon juice

2 tablespoons sumac

Red, 1 onion (sliced​​)

1 tablespoon olive oil

Way
- Heat oven to 170 degrees Celsius.
- Mix half the flour with yeast and a quarter teaspoon of salt in the perineum electricity at medium speed until the ingredients overlap.
- Add half the milk gradually while continuing to hold together, even kneading dough, transfer to a deep bowl, cover and leave in a warm place for 35 minutes until brewing.
- The rest of the amount of kneaded flour (without the addition of yeast) with the other half of milk and a quarter teaspoon salt in the perineum power at medium speed until we get the dough smooth and silky.
- Spread the dough using both types Nashabe to glaze and sprinkled a little flour until it takes the form of an oval about 1 cm thick.
- Divide the dough into disks using a circular cutter, metal, paint the drive a little water.
- Divide the filling evenly over the three discs of dough, then closes the form of a half circle (like katayef) with the pressure on the characters by using a small metal fork or by hand to the work of the edge (in the case of the desire to not see pattern).
- The emergence of fillers, close drive from three countries access to even take the middle of a triangle.
- In the case of frying, preferably with a padded Asambosc freezer for at least a day before frying in hot oil prolific temperature 160 Celsius.
- In the case of bread oven, immediately after filling in the stacked sheets, bake for 25 minutes or until full maturity.
- In the meantime, prepare the sauce Bkhvq of all components within a deep bowl of food using the minutes hand, and power components of the mix in a bowl using a wooden spoon last.
- Surveillance of different types of Asambosc in the serving plate, sprinkle a little of the sauce and served with spinach salad.
Note
- Can be replaced by the work of kneading Asambosc purchased.
- You can replace half the amount of milk used in the kneading water amount or replace the whole milk powder dissolved in water.

***************************

Binatone

Ingredients

1 / 2 tablespoon yeast
1 / 2 cup warm water
1 / 23 cup flour
1 / 2 teaspoon salt
2 tablespoons sugar
2 eggs
2 egg yolks
2 / 3 cup butter
2 / 3 cup dried fruit (dates, figs)
1 / 2 cup raisins

Way

- Yeast dissolved in warm water or even interact.
- Mix well with flour, salt and sugar in a deep bowl on a slow speed, by (Tennis electrolysis).
- Add the eggs, egg yolks gradually, then add the butter, whipping in and hold for a smooth soft dough.
- Spread the dough on a smooth surface sprinkled with flour in the form of a rectangle with thickness of 4 / 1 cm.
- The distribution of fruit and raisins to the dough, then rolling on a cylinder, and damage in the leaves of butter.
- Cut the cylinder into units commensurate with the size of the volume of bread molds (beans or chick boxes empty, washed well), and placed inside.
- Leave 45 minutes of brewing, or even double in size.
- Heat oven to 200 ° Celsius.
- Baking molds in the oven for about 30 minutes or until full maturity.

**************************
Chicken sausage with apple

Ingredients

1 / 2 kilo chicken breast vacuum of bone and skin
1 / 4 kg grated apple
1 teaspoon cinnamon
Salt and pepper
1 / 2 teaspoon saffron
1 tablespoon parsley

Way

- Wash the chicken breasts and rinsed and dried.
- Grated chicken breast meat grinder by then add the grated apples.
- Chop the mixture again and season with salt, pepper and cinnamon.
- Divide the mixture into two section is placed upon the saffron and the Department placed him parsley.
- Wrap the mixture in plastic paper with light pressure and connectivity aspects so that the form of sausages (cylinder).
- Boil the chicken broth or water (steam).
- Brown with maturity after the onions and pepper rings, carrot, served with fried eggs and potatoes.

************************