De: Em Ponto de Rebuçado (Ver receita )



Receita - Em Ponto de Rebuçado 2013-02-26 07:21:00

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Filetes no Forno à Portuguesa 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Ingredientes: 

Para os Filetes

700 g de filetes de pescada, peixe gato ou outro
Sumo de 1 limão
Alho em pó
Sal q.b
Pimenta q.b
Tempero Espiga Salsa e Limão q.b (opcional)

Para a Cebolada:

50 g de presunto magro fatiado
40 g de azeite
3 tomates
1 pimento verde grande
2 cebolas grandes
4 dentes de alho grandes
1 copo medida (da Bimby) de vinho branco
1 colher de sopa rasa de colorau
Salsa q.b
Pimenta q.b
Sal q.b
Ameijoas q.b

800 gr de batatas para fritar

Preparação data:image/png;base64,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


Tempere os Filetes com o alho em pó, sumo de limão, sal e pimenta e o tempero Espiga Salsa e Limão.
Deixe marinar durante 2 ou 3 horas.
No copo da Bimby deite o presunto e os alhos e programe 5 seg/Veloc. 5.
Baixe com a espátula os resíduos que ficaram nas paredes do copo, junte a cebola cortadas ás rodelas finas, o pimento cortado ás tirinhas, o tomate cortado ás rodelas, o azeite, o vinho branco, o colorau e a salsa.
Tempere com sal q.b e programe 10 min/Temp. Varoma/Colher Inversa/Veloc. Colher.
Ligue o forno a 180 graus.
Deite metade da cebolada para um pirex, disponha por cima os filetes e cubra com a restante cebolada. Leve ao forno até que tudo fique douradinho. Quando estiver quase pronto, disponha as ameijoas por cima.
Descasque e lave as batatas aos quadradinhos, frite-os, escorra-os e sirva-os a acompanhar o peixe.
Acompanhe com uma salada.

Fonte: Teleculinária (com algumas alterações)