You may also like
Categories:
pack salt lemon juice olive oil onion red pepper orange pepper saffron Indies white wine bay leaf potatoes garlic parsley parsley
Viewed: 47 - Published at: 9 years agoIngredients
- 1 ling medallions pack
- salt to taste
- 1/2 lemon juice
- 3 tablespoons olive oil
- 1 onion
- 1/3 red pepper
- 1/3 orange pepper
- 1/2 teaspoon saffron Indies
- 6 3/4 tablespoons white wine
- 1 bay leaf
- 15 small potatoes
- 5 garlic cloves
- 1 tablespoon dried parsley
- 1 tablespoon fresh parsley chopped
Method
- Once thawed, season the medallions with salt and lemon juice.
- In a frying pan with 2 tablespoons of olive oil, lightly saute the onion cut in half moons and then in thin slices.
- Add the peppers, coarsely chopped.
- Mix the saffron with a little water, and add to the frying pan.
- Add wine, bay leaf, and medallions.
- Cook with lid on to create a sauce.
- Boil the unpeeled potatoes.
- Drain and cut in half.
- Heat a large skillet with 1 tablespoon of olive oil.
- Saute unpeeled and crushed garlic cloves, potatoes, and dried parsley, season with salt.
- Accompany with a watercress salad seasoned with salt, olive oil, and lemon.
- Sprinkle chopped fresh parsley.
