Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Burr marine in burgundy
2 servings
Evaporate red wine in a pan by half, add chopped leeks, carrots, white roots, salt, pepper and half the oil. Boil for a few minutes, then add the rest of the oil and put the fish. Cook until cooked. Serve with stewed mushrooms (white or champignons).
Evaporate red wine in a pan by half, add chopped leeks, carrots, white roots, salt, pepper and half the oil. Boil for a few minutes, then add the rest of the oil and put the fish. Cook until cooked. Serve with stewed mushrooms (white or champignons).
sea barley - 1 kg, dry red wine - 1 l, vegetable oil - 90 g, leek to taste, carrots to taste, pepper to taste, salt to taste
