Поджарка из трески

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Треска - 120 грамм, репчатый лук - 2(два) шт., постное масло - 15 грамм, темный помеленный перчик, соль - по своему вкусу.

Филе трески порезать на небольшие кусочки, обсыпать солью и перцем. Репчатый лук тоненько нашинковать и прожарить на сливоч. масле, выложить к нему нарезанную треску и жарить вплоть до готовности.

5 комментариев

Joseliva, 14 февраля 2016 05:06

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