Salmon with orange sauce first tried 4 years ago, in a restaurant when my husband and celebrated my birthday. Since the combination of fish with the citrus was one of my favorites. This sauce recipe found in the encyclopedia of the New Year and Christmas. Salmon fillet with a fragrant citrus sauce combined with the rice Mistral Basmati Mix. New sensations of taste and enjoyment.
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2 orange, grapefruit and lime peel and release the flesh from the films. From the third orange squeeze the juice and add it to the pulp. Mint leaves and finely chop.
Cane sugar mixed with guiraudie mixture (in the original, you need to add instead of orange marmalade, but what is sold in our stores, unlike the natural product) Cooking liquor.
Citrus, put on fire, pour them in a Martini, bring to a boil, boil 3 minutes. Add sugar mixture, bring to a boil, remove from heat and add the finely chopped mint.
A Cup of rice pour two cups of water. Sprinkle with salt and put prepared. When water remains on a level with the rice, add the butter and stir. Leave until completely absorbed the liquid.
Until the rice is cooked fillet, blotted of excess moisture, and cut into pieces a La carte.
Heat the pan, grease with butter and fry the fish until done, adding salt and pepper to taste.
On a plate place the fish and the rice, pour the sauce and serve.