You will need
- 1 bream;
- 1 carrot large size;
- 2 bulbs;
- 250 ml sunflower oil;
- 1 egg;
- 4 cloves of garlic;
- 1 tablespoon of water;
- 1 bunch of greens of parsley;
- ½ Tsp salt;
- 1 tsp sugar;
- 1 tsp mustard;
- a few sprigs of green Basil;
- 2 tsp lemon juice.
Fish clear from the scale and remove the intestines. Good my her inside and outside so that there are no extra scales and black films that give the bitterness. Throughout the body make cuts to a depth of 0.5-1 cm.
In one bowl beat eggs, add sugar, salt, mustard, water, lemon juice and 200 ml of sunflower oil. All this is put into a container in this sequence, as written in the recipe. Whisk everything in a blender at maximum speed and get a thick mayonnaise.
Teeth of garlic passed through the frog, the parsley puree them with a knife. Throw in the mayonnaise and whisk until smooth.
Cooked mayonnaise liberally smear bream and leave to marinate for half an hour.
Onion shinkuem thin half-rings, carrots grate on a fine grater. Shred the Basil with a knife. Vegetables and Basil mix, salt, pepper and passeruem in sunflower oil.
On a baking sheet lay a piece of foil and grease it with oil. Vegetable mass stuff bream and place it on the foil. The edges of the foil and wrap it slightly, mimicking a boat.
Bake in the oven for about half an hour at 200-220 degrees. Taste for readiness.
Remove the bream from the oven and cut into portions, focusing on cuts. Served with fresh vegetables, mayonnaise and greens. As a side dish you can use mashed potatoes.