Lamb in a salt bag in a multipech
Composition / ingredients
2
servings:
Cooking method
1. Whisk the protein into a foam, add salt and water, mix everything well.
2. Pour olive oil over the fish, lubricate it with it from all sides.
3. Put the foil in the multi-oven, put half of the salt mixture on it.
4. Put the fish, put the remaining salt mixture on top.
5. Cook in a multi-oven at 180 degrees Celsius for 20 minutes.
6. Remove the fish from the oven, remove the salt, put the fish on a plate.
7. Serve the fish hot with fresh herbs - arugula, parsley, poured with freshly squeezed lime juice.
Bon appetit!
2. Pour olive oil over the fish, lubricate it with it from all sides.
3. Put the foil in the multi-oven, put half of the salt mixture on it.
4. Put the fish, put the remaining salt mixture on top.
5. Cook in a multi-oven at 180 degrees Celsius for 20 minutes.
6. Remove the fish from the oven, remove the salt, put the fish on a plate.
7. Serve the fish hot with fresh herbs - arugula, parsley, poured with freshly squeezed lime juice.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Water - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Sea salt - 0 kcal/100g
- Egg whites - 44 kcal/100g
- Lime juice - 10 kcal/100g
- Barabulka - 117 kcal/100g
