PEIXE NO PAPILOTE

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Mais prático, impossível!

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Sem sujeira

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O resultado é um peixe macio, úmido e cheio de sabor

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Pescada, linguado, saint peter (tilápia) ou merluza são meus favoritos para este preparo

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Salmão também é uma opção para o preparo no papilote

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[{"selector":"#anim-a2c16fec-01a4-475b-8f9c-72f7a8e7edbb","keyframes":{"opacity":[0,1]},"delay":100,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-16a9e551-ea34-4d19-9de6-a1c42ac68218","keyframes":{"transform":["translate3d(0px, 120.81933%, 0)","translate3d(0px, 0px, 0)"]},"delay":100,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b70edacb-d518-4e7c-8a41-bd0e5db17f42","keyframes":{"opacity":[1,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-7e2ce2de-9b8d-4f6e-9f37-e6c25cbce103","keyframes":{"transform":["scale(3)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Use o peixe escolhido em filés ou posta e capriche nos seus temperos favoritos. Separe também retângulos de papel manteiga ou alumínio

[{"selector":"#anim-a2b74bef-b8f3-4b6d-9d74-3b810ae998e0","keyframes":{"opacity":[0,1]},"delay":100,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a17330aa-5905-482a-a0b5-48e718f4d565","keyframes":{"transform":["translate3d(0px, 144.62758%, 0)","translate3d(0px, 0px, 0)"]},"delay":100,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6f33f326-556b-491b-a265-a3a089fe5e4b","keyframes":{"opacity":[1,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-2ff531c6-f487-47b8-a73d-f714f5e9e58e","keyframes":{"transform":["scale(3)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] O papel deve ter um tamanho suficiente para criar um "envelope" onde o peixe fique com algum espaço de sobra, que vai permitir que o vapor circule.

[{"selector":"#anim-6ec4fc9a-fb3e-4f00-a127-e60742434049","keyframes":{"opacity":[0,1]},"delay":100,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4dd29af3-b3dd-4b43-af1a-88fcb513f1c5","keyframes":{"transform":["translate3d(0px, 158.04093%, 0)","translate3d(0px, 0px, 0)"]},"delay":100,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c3d1cce0-c6c0-4ae9-9934-54dd629e43d4","keyframes":{"opacity":[1,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-5d8da41c-58dd-4488-bf1a-de667425f700","keyframes":{"transform":["scale(3)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Pré aqueça o forno e prepare os envelopes. Tempere os filés com sal e pimenta e coloque cada um em um pedaço de papel. Junte caldo de limão e azeite e o resto é por sua conta

Variações

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Se for acrescentar vegetais, lembre-se que o peixe assa rápido (cerca de 10 minutos apenas), então use os vegetais cortados em lâminas finas - a abobrinha fica perfeita!

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Feche bem o papel e asse (em uma assadeira) por 10 minutos. Cuidado com o vapor quente que sai na hora de abrir

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Fã de pescados?

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UM BLOG DE COMIDINHAS FÁCEIS E SEM COMPLICAÇAO

[{"selector":"#anim-bc38a30e-a90f-449b-9b21-473b11c6c09f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-abf501e6-dbb6-4f56-afbe-a9c3cfb7f5b3","keyframes":{"transform":["translate3d(-127.77777%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3dbd2efe-37ea-4302-8d62-811a126123b3","keyframes":[{"offset":0,"transform":"translate3d(0, -316.09549%, 0)","easing":"cubic-bezier(.5, 0, 1, 1)"},{"offset":0.29,"transform":"translate3d(0, 0%, 0)","easing":"cubic-bezier(0, 0, .5, 1)"},{"offset":0.45,"transform":"translate3d(0, -88.886051788%, 0)","easing":"cubic-bezier(.5, 0, 1, 1)"},{"offset":0.61,"transform":"translate3d(0, 0%, 0)","easing":"cubic-bezier(0, 0, .5, 1)"},{"offset":0.71,"transform":"translate3d(0, -30.218728844%, 0)","easing":"cubic-bezier(.5, 0, 1, 1)"},{"offset":0.8,"transform":"translate3d(0, 0%, 0)","easing":"cubic-bezier(0, 0, .5, 1)"},{"offset":0.85,"transform":"translate3d(0, -11.347828091%, 0)","easing":"cubic-bezier(.5, 0, 1, 1)"},{"offset":0.92,"transform":"translate3d(0, 0%, 0)","easing":"cubic-bezier(0, 0, .5, 1)"},{"offset":0.96,"transform":"translate3d(0, -4.931089643999999%, 0)","easing":"cubic-bezier(.5, 0, 1, 1)"},{"offset":1,"transform":"translate3d(0, 0%, 0)","easing":"cubic-bezier(0, 0, .5, 1)"}],"delay":0,"duration":1600,"fill":"both"}] [{"selector":"#anim-08299ece-36a3-4718-90e7-1ea7d1db40f0","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ebe07d1f-3805-4771-a920-dcc866a2c9c5","keyframes":{"transform":["translate3d(0px, -382.71606%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0603e4dd-0ffd-4e86-83db-61f44b86b5ca","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-05ffe7aa-6599-48b1-ac2a-d7fddd7fa137","keyframes":{"transform":["translate3d(0px, 227.49523%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-bec913c4-71ff-4e0b-aa10-de1a76ba8beb","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a7d135ad-86ed-4ecc-aba8-c55a39051061","keyframes":{"transform":["translate3d(0px, -563.67521%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e76f31b0-915f-48e2-aad1-2312a6514c97","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-01d2ba04-b074-4fa4-810e-4c61828386a8","keyframes":{"transform":["translate3d(-197.6048%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Faby Zanelati escreve sobre cozinha desde que a internet ainda era mato. Seu superpoder é a desgourmetização . Instagram