Buglama fish - recipe
REDMOND RMC-M90
Ingredients
- Salmon (fillet) - 400 gr
- Tomatoes - 230 gr
- Vegetable oil - 70 ml
- Lemon - 40 gr
- Cilantro - 20 gr
- Bay leaf gr
- Salt
- Spice
For 1 batch(es) (
)
Buglama fish Directions
Multicooker firm: REDMOND
RMC-M90
Rinse the fillet (without skin and bones), cut into 2–2.5 cm cubes, cut the tomatoes and lemon into slices, chop the cilantro. Put all the ingredients in the multicooker bowl, add vegetable oil, salt, spices, bay leaf. Close the lid, using the "Menu" button install the program "EXTINGUISHING" , by pressing the buttons "Hour" , "Min" set the cooking time to 40 minutes. Press and hold the "Start" button for a few seconds, cook until the end of the program.
Tip: the buglama will turn out to be more juicy and aromatic if you marinate the fish in white wine for 2 hours before cooking.
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