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LIFESTYLE

Păstrăv umplut la cuptor

May 6th, 2011, com 43 comentarii

reţetă Viorel Copolovici www.pranzuldincaserola.ro recomandare vin Cosmin Zidurean

  • păstrăv – 600-700 g;
  • slănină afumată – 80-100 g;
  • ceapă verde – o legătură;
  • ciuperci – vreo 5-6 bucăţi;
  • un strop de ardei iute;
  • sare;
  • piper

Pasul 1. Speli si cureţi pestele foarte bine. După care îi dai drumul într-o cratiţă cu lapte, să se îndulcească.

Pasul 2. Iei o bucăţică de slană afumată. Lângă ea, „priponeşti” câteva ciuperci, în scop de um­plutură si decoraţiuni exterioare pentru păstrăv. Toci mărunt ceapă verde, ciuperci şi slană şi ar­deiul iute.

Pasul 3. Căleşti vreme de vreo zece minute toate cele, în tigaie, la foc mediu.

Pasul 4. Dregi de sare şi umpli peşte cu trei sferturi din compoziţie. îl „închizi” cu nişte sco­bitori.

Pasul 5 . Îl aşezi într-un vas termorezistent, cu restul de legume şi cu alte felii de ciuperci, apoi îl bagi în cuptorul preîncălzit, vreme de vreo jumătate de oră. Până se rumeneşte.

Un vin regal pentru un peşte deosebit.

Reţetele lui Viorel Copolovici le puteţi degusta la restaurantul Kopels -str. Sirenelor 87, rezervări la 021.410.61.02.

Păstrăvul are cea mai elegantă carne dintre peştii de apă dulce aşa că de obicei îmi place să-l asociez cu rafinata Fetească Albă. Gătit în felul acesta cere un vin mai energic, cu aciditate ridicată, arome intense flo­rale, dar şi cu o atingere de baric – fume-ul din vin potrivindu-se per­fect cu slăninuţa. Căutând gustul potrivit, iată că am descris deja o Fetească Regală din gama V de la Recaş, un vin democrat la preţ, dar cu rotunjimi şi complexităţi regale.

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