For 4 portions:
- 2 bulbs
- 1 zubchik garlic
- 1 pod of red sweet pepper
- On 1 table spoon of margarine and a tomato paste
- Bunch l dushitsy
- 1 table spoon Dijon gorchitsy
- Salt
- Ground black pepper
Besides:
- 12 fillets of a flounder
- 100 ml of a broth
- 600 g tsukkini
- 1 bulb
- 1 zubchik garlic
- 1 table spoon of margarine
- Ground black pepper
Preparation:
1. An onions, garlic and pepper to chop and brown in margarine. To mix a tomato paste. To extinguish, from fire to remove and cool. Dushitsu to chop and mix together with mustard to a tomato paste. To salt and pepper.
2. Fish to salt, spread out a skin upwards and to smear with gorchichno-tomato weight. To roll in tubules and to chop off. Rulety to lay out in the form, to pour in a broth and to extinguish about 30 minutes at 200С.
3. TSukkini to cut mugs, an onions and garlic to chop and all together to fry in margarine. To season, a tax as a garnish.
The general preparation time: 50 minutes
In one portion: 210 kcal, 0,4 grain units
Fibers: 30г, fats: 8г, carbohydrates: 5г.
Bon appetit!
