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VIS IN PIESANGBLARE

  • Gert Peens
  • Aug 5, 2015
  • 1 min read

1 groot vis of 'n paar kleintjies bv. roman piesangblare

suurlemoenwiggies

BOLAAG:

3 knoffelhuisies, fyngedruk

1 rooi rissie, ontpit en gekap

10ml sterk rissiesous

30ml olyfolie

30ml vars of 10ml droë gemengde kruie

60ml vars suurlemoensap

sout en varsgemaalde peper na smaak

Sny met 'n skerp mes aan albei kante 'n paar diep diagonale kepe in vel van vis.

VIR BOLAAG:

Meng al die bestanddele en smeer oor albei kante van die vis. Plaas vis op 'n groot stuk piesangblaar. Draai styf toe en steek met penne vas. Braai 20-25 minute, na gelang van die grootte van die vis, oor matige kole. Keer na die helfte van die gaarmaaktyd om. Sit voor met suurlemoenwiggies.

 
 
 

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