Cod Fernando Augusto

Cod Fernando Augusto




4-6 cod steaks 300-500 gr. each3 to 5 liters of cold water, one bottom plate flour,½ liter of oil to fry the slices of cod
Mashed potatoes


8 unpeeled boiled potatoes, mashed or processed2 tablespoons (soup) of butter,½ cup milk or cream, 1 teaspoon (tsp) of salt.
Method of Preparing the Puree:Place potatoes in a medium saucepan processed, butter, salt and a little milk, or cream.Bring to hold fire until the bottom of the pan.
Other Ingredients:
1 deep dish of black olives pitted4-6 boiled eggs cut into 4 pieces2 tablespoons (soup) of capers
How to Prepare the cod;
Place the cod soaked for 36 hours in the refrigerator, changing the water several times.The slices are big needs more time to desalt.For every two fingers high cod are 12 hour soak.Remove all water, dry thoroughly with paper towels.Spending the slices in the oil, then the flour, knocking out the excess flour.In a deep pan, fry the cod in hot oil, then lower the heat to leave until browned.


Onion Sauce:
3-4 large onions sliced ​​thin1 cup wine vinegar,1 cup dry white wine,2 tablespoons of cold water, 2 tablespoons (soup) of oil.1/2 spoon (soup) of salt.


Fry the onion in oil until wilted, then add the vinegar, water and salt, leave on for 5 'or 10' minutes, or until slightly with liquid.Before removing from heat add the dry white wine


Serve the cod Mode:

 Long a platter of clay, height 10 inches, place the cod in the center, the two corners, the mashed potatoes and merge the bouquets of broccoli, carrots and sliced ​​large, cooked in butter and past.Distribute the olives, capers and hard-boiled eggsServe the sauce separately onion.
Fry 4-6 slices of pineapple in butter until golden brown.Take sprinkle sugar and cinnamon.Serve part. as dessert.
Note;You can exchange for Peruvian potatoes, make mashed the sameso did the potato.