Celebs
native
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
Tags
Shai Mika will blossom
Walla!
Celebs
Sunday, 19 September 2021, 15:02 Updated: Monday, 20 September 2021, 00:36
Share on Facebook
Share on WhatsApp
Share on general
Share on general
Share on Twitter
Share on Email
0 comments
The twins who look like Ariana Grande
Mr. Slichot: To whom do the celebs apologize this year? ...
Yom Kippur recipe - Naama Kasri
Oren Hazan Brit Yossi Levy
Width of New Year's celebs
Put Tavori raising a mesh glass 13
Blue Ivy silences Beyoncé
Tamir Vardi, Sarit Polak-Russo and Omer Barzani - brother final ...
Oren Hazan - Big Brother Walla Celebs final
Interview with Neta Barzani
Avishag Samberg Tnuva GO
Margalit Tsanani sang on Yuval Cohen's birthday
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.
Share on Facebook
Share on WhatsApp
Share on general
Share on general
Share on Twitter
Share on Email
0 comments
