Cold Drinks Stomach Pain

bream in salt with aromatic salad rolls sword

I often think that a dish, imagine then that it will be less important. In this case it was a bit 'of days I wanted to do something with those cereals forgotten on the shelf by my wife.
The problem is that you soak them, and these things (like when I need to thaw), I just do not have memory and I always forget to do it for long:)

But this time, soaked in the morning, still had to think a recipe with which accompanies them, as would were served at dinner, should not become the main part of the meal, at least until you have already eaten enough carbohydrates with pasta of the south, so the idea of \u200b\u200busing them in salads convince me more.

For the main course, as the meat I had eaten the night before .... fish!! After a first supermarket where the fish had put me sad sad sad and with little hope I went to the second where instead of waiting for me Oratino beautiful, fresh and lively.

For baking I decided that I like so much salt, and then I try to mix the egg with salt, as proposed by Jamie Oliver: in fact the egg with the salt crust was formed very rapidly and has also become more compact, trapping well the aroma of fish that are well mixed with the smells and perfumes added.

and cereals?!?! I had no idea a couple of vegetables to accompany, but the final idea came to me turning lanes at the supermarket, I found the celery root that I had ever tasted. I sensed be smelling the aroma so intense ... the rest came by itself.

really good, although seems picture Tristin, I assure you that the pesto of basil, the flavors of fennel, leek and celery root, the presence of pungent ginger make this a very fun and cool contour .

Here comes the celery root in small quantities, but food is really excellent, with very few calories and rich in selenium (antioxidant), potassium (good for restoring energy) and fiber, is a potent diuretic and Cleansing, also useful to combat cholesterol. Vitamin B3, which contains the other hand is useful for the skin and nervous system.

Ingredients
Per due persone

• 2 piccole orate
• odori misti (alloro, timo, origano, salvia, rosmarino, ginepro, ...)
• la buccia di 1/2 limone e di 1/2 arancio
• 1 spicchio d'aglio
• 1 ciuffo di prezzemolo
• 4 fette di limone
• 1 uovo
• 1,5 - 2 kg di sale grosso

• 3 pugni di cereali (io ho usato orzo perlato e segale integrale, potete sostiuibili o integrabili con altri cereali come farro, grano, ... possibilmente integrali)
• 1/3 di sedano rapa
• 1/2 finocchio
• 1 porro
• zenzero fresco
• pesto al basilico (o basilico tritato sott'olio)
• olio evo
• sale e pepe
• zeste di limone ed arancio
• succo di limone o arancio (facoltativo)

Preparazione

La mattina mettete a bagno i cereali. La sera sciaquateli e metteteli a cuocere in acqua bollente e salata per 30-40 minuti.

Intanto accendete il forno a 200°C. Eviscerate e lavare le orate senza squamarle (o fatelo fare dal pescivendolo). Farcitene l'interno con fettine di limone, d'aglio e foglie di prezzemolo.

Preparate il sale mescolando gli odori, la buccia d'arancia e limone a pezzettoni, l'uovo intero. Amalgamate bene il tutto e versate parte del composto sul bottom of a baking sheet.
Arrange the fish on the salt and cover them completely, with exception of one eye, with the remaining salt and bake.

Clean the celeriac and cut into cubes. Do the same with the fennel and put all the leeks whole, to be steamed. Do not overcook, keep the vegetables a bit '... crunchy (in a pressure cooker for 2-3 minutes when it starts to whistle).

In the meantime check out the fish to determine if they are well cooked (it only takes about 15 minutes) look at the eye, and remove from the oven when it becomes white.
Remove salt and filleted.

In the meantime, we hope, should also be prepared cereals. My, time since different cooking, they had different consistencies, but this was even more pleasant and distinct.
Mix cereals with steamed vegetables (first cut the leek into rounds), and seasoned with a teaspoon of basil pesto diluted with 1 or 2 tablespoons of olive oil, a pinch of salt and a bit of a teaspoon of ginger grated fresh.

Serve all and then distributed sull'insalata the zest of orange and lemon (juice and if you want just one or the other), and seasoned the fish with olive oil and light pepper.