Cooked keta under cheese crust with potatoes

  • Time 35 minutes
  • Servings 4 People
  • 1 The beam and the carrots shall be cleaned and cut in half-colours, and then placed on a vegetated pound with vegetable oil and roasted to gold. In the process of preparation, Ambassador and precede (I always do). When everything's ready, put our lighter in the custody form.
  • 2 After you take the plate and mix it with flour, salt(s), peppers with black hammer (by taste) and fish (by taste). Then put the pieces of the wheat in it and put them in the form of a cushion from the previously cooked fire.
  • 3 Now it's the tomato line, we cut it with the rings and put it on the keta. Upstairs are tomato rings with a small number of mayonoses and we'll put all our dishes with a tortuous cheese. At the end, we retrieve the wheat in the oven and drip at 180-190 degrees for 25 to 35 minutes.
  • 4 As long as the keta's wrapped up, we're cooking the garrier. We clean the potato, cut it down, and we send it to the salts, and then we add cream oil and rabbit (in taste).
Nutrition Facts
  • Calories 496
  • Total Fat 18,1 g
  • Protein 48,7 g
  • Total Carbohydrate 496 g
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