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» » Lemon fish sauce from Pete Evans

Lemon fish sauce from Pete Evans

  • Products - (8 servings)
  • Prepare: - 5 minutes.
  • The complexity of the food - very easy
  • Cuisine - Australian
  • Author - Pete Evans
Lemon Sauce
Ingredients:
  • 5 lemons cut into pieces pitted
  • 1 tablespoon sea salt
  • a pinch of black pepper
  • 0,5 cup white sugar,
  • 0,25 cup olive oil,
  • 2 tablespoons chopped oregano or basil leaves
feel Pete Evans - the famous Australian chef, presents us with his amazing flavors lemon sauce for fish. You will get an unforgettable taste euphoria eating lemon sauce with fish and white wine. The recipe is very simple and quick to prepare, suitable for a maximum of 5 minutes, not counting of course washing dishes after cooking
Cut the lemon into pieces and loosen it from the bones.
Lemon fish sauce from Pete Evans
Put sliced ​​lemon in a blender and add sugar during the grinding and a pinch of salt and black pepper.
Lemon fish sauce from Pete Evans
While working the mixer add a sprig of basil and then gently and slowly pour in the olive oil. Minutes after 2 stops and decompose jelly sauce on plates or pialki. Serve the fish with white wine.
Lemon fish sauce from Pete Evans

Lemon fish sauce from Pete Evans
The famous Australian chef, restaurateur, author of five cookbooks, television presenter and adventurer Pete Evans presents you a recipe for chicken in Balinese spices. Try to cook an amazing meal and enjoy stellar recipe and Balinese cuisine.
Lemon fish sauce from Pete Evans
The famous Australian chef, restaurateur, author of five cookbooks, television presenter and adventurer Pete Evans shares with us his wonderful recipe! We present you a quick and easy recipe for chicken Larbi breakfast.
Lemon fish sauce from Pete Evans
Amazing taste and rich aroma of spices recipe prawns from the famous Australian chef Pete Evans. The recipe is very simple and easy to prepare. Cooking can be as grill and the pan. Try and amaze your family and friends!
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Author: zemmDate: 12-08-2015, 22:20Views: 626Comments: - 0
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