1 kilo of cod thinly put
2% of fish weight salt, about one tablespoon of salt shallow dessert.
To tarnish:
6 beaten eggs, and
6 egg yolks and 4 clubbed together clear
1 shallow dish of wheat flour
Other ingredients:
1 cup oil for frying
1 parsley tea saucer and chopped chives
Way of preparing:
Wash the fish, season with salt or sauce
soy, allow to stand for l hour
Well then dry the fish fillets, pass in flour and then in beaten egg with a little salt.
Fry in hot oil, then remove the excess oil with paper towels.
Arrange on a platter and sprinkle over the parsley and chives chopped,
Decoration:
Garnish with flowers of tomatoes or tomato basket, you can put in thinly sliced red bell pepper, parsley and 1 black olive in each tomato.
Note:
If you can use thin slices of salt cod
Fine cod to soak for 12 hours,
With this recipe you can use other fish, hake or hake.
Serve the cod with homemade cheese.
Follow up:
Mush fish:
Ingredients:
2 fish heads, fins, bones and some patchwork
fish.
4 to 6 tomatoes cut into four parts or half industrial tomato sauce can
1 sliced onion, 1 bay leaf, salt to taste
1 medium carrot cut into slices,
1 celery stalk cut into four with leaves
1 bunch of parsley with whole chives washed
1 whole leek
2 liters of cold water
Other ingredients:
200 g. from raw cassava flour
dissolved in cold water until thoroughly diluted.
The ratio is a glass of water, a spoon (soup) shallow cassava flour
1 or ½ cup chopped parsley to put at the end of cooking
Way of preparing:
Rinse the heads and the remaining ingredients
In a large saucepan put the heads, fins, spines and fish scraps, tomatoes, onion, bay leaf salt, celery. The whole tied parsley
Lead to fire, to cook for 40 'to 60' minutes over medium heat.
Once cooked strain it through a fine sieve and discard the waste. If you need to put more water in cooking
Place the strained broth in a pot, bring to fire as soon as it boils, take adding cassava flour have dissolved in the water gradually and slowly to avoid lumps, stirring constantly with a high cable spoon, until thickened.
Let cook for 15 'to 20' minutes before removing from heat add the chopped parsley, mix well.
If you prefer to place the cassava flour in rain gradually and slowly. Even cooking.
Serve separate mush
Serve the fish with the fish sauce, rice need not follow, however, put rice on the table.
Always someone will ask.
Cut the lemons in half, serve separately.
Make a raw salad of Catalonia, or cabbage very thinly cut or salad to your liking.
Follow up:
Stuffed Tomatoes
Ingredients:
6 very large tomatoes (fatty) almost ripe, seeded and without the ribs.
Filling:
1 small glass mayonnaise or a yogurt pot
1 can of tuna without oil, or anchovies or anchovies
12 green olives and chopped drizzling
2 tablespoons salsa with chopped stem and drizzling
½ can of drained peas, or frozen see below
1 chopped red pepper and niggling
1 stalk finely chopped celery or leek or fennel
Way of preparing:
Wash the tomatoes, remove a very thin cover, then with the aid of a spoon (soup), remove the seeds being careful not to split them.
Mix all filling ingredients until it is smooth.
Put the filling to the brim, put the lid jab a stick in it not to leave the filling, bring the refrigerator until ready to serve.
Serve stuffed tomatoes in a round stainless plate with lettuce leaves bed.
Note
If using frozen peas, pour in boiling water leave 1-3 minutes, then in cold water to stop the cooking.
Use ½ cup or slightly frozen pea.
Note:
Salsa is to put leaves and the stem, it is richer in iron and vitamins than the leaves.
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