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Sukkah in style: Shai Mika Yifrach cooks the perfect dish for festive hospitality - Walla! Celebs

2021-09-19T21:44:38.896Z

As every year, this time too Walla! Celebs turned to one of the favorite celebrities in the swamp and asked him to come into the kitchen and cook you a winning holiday recipe. The result: Shai Mika Yifrach and Chef Padi Yaish are throwing the thatch at you. Walla! Celebs do not see Shlomit from a shower



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Sukkah in style: Shai Mika Yifrach cooks a perfect dish for festive hospitality

As every year, this time too Walla!

Celebs turned to one of the favorite celebrities in the swamp and asked him to come into the kitchen and cook you a winning holiday recipe.

The result: Shai Mika Yifrach and Chef Padi Yaish are throwing the thatch at you.

Walla!

Celebs do not see Shlomit from a shower

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  • Shai Mika will blossom

Walla!

Celebs

Sunday, 19 September 2021, 15:02 Updated: Monday, 20 September 2021, 00:36

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Shai Mika Sukkot recipe (Photo: Yossi Tzipkis, Production: Hagit Barak)

Sukkot is all about hospitality, abundance and meals around the clock.

Want to surprise your guests with a dish that is completely classy with zero effort?

So you better keep reading.



Shai Mika Yifrach

entered the kitchen with chef

Paddy Yaish

from "Goldman Yard", and the two cooked a stunning and light holiday meal that is perfect for a cool evening in the sukkah.

Appetite!

More on Walla!

Winter fragrance: Naama Kasri bakes a sweet cake to break the fast

To the full article

Come on food!

(Photo: Walla !, screenshot)

Ingredients:



6 pieces of Dennis fillet stuffed with

mashed potatoes



:



half a kilo of potatoes from the

butter

variety


100 ml milk


150 g butter



for the sauce:



2 cloves garlic garlic


3 slices hot hot chili


100 g sun-dried tomatoes


100 g washed Turkish spinach


50 g grated Parmesan cheese


30 g butter cut into small pieces


Half a liter of chicken / vegetable / fish stock


30 ml lemon sauce and olive


oil a teaspoon of olive oil



How to prepare: For



puree:



Put the potatoes in a pot and fill with cold water until covered. Add a tablespoon of salt and bring to a boil. When the water boils, lower the heat and cook until the peel begins to peel.



Remove the potatoes from the water, peel them while hot and mash well to a smooth puree. Add the butter and milk, salt and pepper and mix well.



For the sauce:



Heat olive oil and add the chili and garlic.

Stir until the garlic smells and add the stock.

Cook for about three minutes or until the stock begins to shrink.



Add the sun-dried tomatoes, lemon sauce and olive oil.

Finally add the spinach and cook for another two minutes.

Turn off the heat and add parmesan and butter.

Stir just until the sauce is uniform.



For the fish:



Heat a griddle pan or a home grill and roast the fish for about two to three minutes on each side, or until scorching streaks appear on it and it detaches easily from the pan.



To assemble the dish:



Place mashed potatoes on a plate and top with a piece of fish.

Add sauce and serve hot.

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Source: walla

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