Suggestion for Father's Day + Photos
Haddok With Vegetables With Secret Chef
Rice with Raisin Raisin
See below for more information about the photos
Ingredients:
1 kilo haddok cut into cubes, season only with salt, or fish of your preference.
If you like you can put 2 tablespoons of dry white wine.
Do not put lemon that dries the fish ..
* Each normal person eats at least 250 to 350 grs. Of fish, that is without the breading being weighed separately.
Notice:
The fish people eat three (3) times more than the red meat.
Vegetables To Choose:
Asparagus, Mushrooms, or Artichokes Background canned, drained, washed and cut to taste.
Other Ingredients:
1 can of drained asparagus, washed and chopped into large pieces, can be replaced by:
Notice:
Mushrooms Artichokes canned, do the same procedure above, that is, drained, washed to remove the additives, dyes and preservatives.
* If you want can serve according to the photo *
To Empanar:
½ pound of flour see below
3 to 4 eggs beaten
1 bowl of sifted wheat flour
½ liter of corn oil or another of your preference, except for olive oil. If you go to the fire, lose all medicinal properties.
Way of preparing:
Season the fish, let it rest for 30 minutes or up to an hour.
Chef's Secret:
Before Drying dry with paper towel and then pass oil on all posts.
To Empanar:
Dry the fish with paper towel, then pass oil in all the posts, remove the excess.
Pass the wheat flour, then the beaten eggs and the flour, screw well to remove the excess flour, both the wheat flour and the flour.
Fry in hot oil, lower to cook well inside.
Put on paper towel and remove all excess oil, leave the fish very dry.
If you want you can bake in the traditional oven
You can grill on the plate without breading.
Lay the skin facing the plate, then turn and bake on the other side.
Do not leave too much time that dries out and misses the point, it is usually 10 'to 15' minutes, this is depending on the thickness of the put.
II Option:
Replacement:
You can exchange the Haddok for salmon, white hake, sea bass, flounder among others.
Follow up:
Rice with Raisins:
Ingredients:
2 cups freshly cooked (tea) rice
4 cups (tea) cold water
1 cup of raisins without seeds or to taste
1 tablespoon butter, no margarine serving
½ cup (tea) chopped parsley
1 tablespoon minced fresh mint (optional)
1 or 2 tablespoons (chopped onion wedges into thin slices.
Way of preparing:
Put the rice in a pan, without frying, add the cold water, the salt, 2 tablespoons grated onion and 2 tablespoons oil, cook until dry, or
Put the water to boil with salt, oil the onion, when the water boils pour the rice, mix well, leave on the fire until dry, this procedure sometimes needs some more water for the rice to be cooked.
I always use this method besides being easier, they say it is better for health.
How to Prepare Raisin Rice:
Heat the butter in a large skillet over low heat, throw the raisins and let it heat for 5 minutes, stirring constantly.
Then add the cooked rice mix well, remove from the heat and add the parsley and the finely chopped spring onion and mint.
"Optional:"
If you like you can add some chopped walnuts roughly.
Arrange on a large platter of stainless steel, silverware or crockery.
If desired you can spruce the edges with dried fruit, or fresh minced. Mango, orange pineapple and others.
You can serve other fresh fruits cut into polka dots, melon, papaya, watermelon, mango, apple, pear to put lemon in apples and pear, not to darken
If it is to serve only pineapple in slices fry in the oil and sprinkle still on the fire with sugar and cinnamon on top.
Pass the whole asparagus or pieces into the butter.
Serve the asparagus separately.
You can serve salad with green leaves, plus cherry tomatoes.
Note:
Thread flour is made with crisp toasted bread and crushed sifted.
Do not confuse with cassava flour that is tuber (root).
Note:
Recapping:
1. The breaded haddok can be roasted in the traditional oven, placing a drop of oil or butter (not margarine) on top.
2.Green on unpeeled plate.
First place the skin part, leave 10 'to 15' minutes then turn, do the same procedure on the other side, that is, if it is thick.
*** You can use other fish of your choice **: *
Salmon, White Hake, Sea Bass, Sole among others.
Do not overcook the fish that dries out and it gets horrible hard.
Caution:
The fish has the right spot to stay juicy.
Important information:
The photo is not from haddok is of another suggestion.
I did not post the haddok fish photo so the photos came out horribly shaky.
The potato in the photo is fried.
Haddok With Vegetables With Secret Chef
Rice with Raisin Raisin
See below for more information about the photos
Ingredients:
1 kilo haddok cut into cubes, season only with salt, or fish of your preference.
If you like you can put 2 tablespoons of dry white wine.
Do not put lemon that dries the fish ..
* Each normal person eats at least 250 to 350 grs. Of fish, that is without the breading being weighed separately.
Notice:
The fish people eat three (3) times more than the red meat.
Vegetables To Choose:
Asparagus, Mushrooms, or Artichokes Background canned, drained, washed and cut to taste.
Other Ingredients:
1 can of drained asparagus, washed and chopped into large pieces, can be replaced by:
Notice:
Mushrooms Artichokes canned, do the same procedure above, that is, drained, washed to remove the additives, dyes and preservatives.
* If you want can serve according to the photo *
To Empanar:
½ pound of flour see below
3 to 4 eggs beaten
1 bowl of sifted wheat flour
½ liter of corn oil or another of your preference, except for olive oil. If you go to the fire, lose all medicinal properties.
Way of preparing:
Season the fish, let it rest for 30 minutes or up to an hour.
Chef's Secret:
Before Drying dry with paper towel and then pass oil on all posts.
To Empanar:
Dry the fish with paper towel, then pass oil in all the posts, remove the excess.
Pass the wheat flour, then the beaten eggs and the flour, screw well to remove the excess flour, both the wheat flour and the flour.
Fry in hot oil, lower to cook well inside.
Put on paper towel and remove all excess oil, leave the fish very dry.
If you want you can bake in the traditional oven
You can grill on the plate without breading.
Lay the skin facing the plate, then turn and bake on the other side.
Do not leave too much time that dries out and misses the point, it is usually 10 'to 15' minutes, this is depending on the thickness of the put.
II Option:
Replacement:
You can exchange the Haddok for salmon, white hake, sea bass, flounder among others.
Follow up:
Rice with Raisins:
Ingredients:
2 cups freshly cooked (tea) rice
4 cups (tea) cold water
1 cup of raisins without seeds or to taste
1 tablespoon butter, no margarine serving
½ cup (tea) chopped parsley
1 tablespoon minced fresh mint (optional)
1 or 2 tablespoons (chopped onion wedges into thin slices.
Way of preparing:
Put the rice in a pan, without frying, add the cold water, the salt, 2 tablespoons grated onion and 2 tablespoons oil, cook until dry, or
Put the water to boil with salt, oil the onion, when the water boils pour the rice, mix well, leave on the fire until dry, this procedure sometimes needs some more water for the rice to be cooked.
I always use this method besides being easier, they say it is better for health.
How to Prepare Raisin Rice:
Heat the butter in a large skillet over low heat, throw the raisins and let it heat for 5 minutes, stirring constantly.
Then add the cooked rice mix well, remove from the heat and add the parsley and the finely chopped spring onion and mint.
"Optional:"
If you like you can add some chopped walnuts roughly.
Arrange on a large platter of stainless steel, silverware or crockery.
If desired you can spruce the edges with dried fruit, or fresh minced. Mango, orange pineapple and others.
You can serve other fresh fruits cut into polka dots, melon, papaya, watermelon, mango, apple, pear to put lemon in apples and pear, not to darken
If it is to serve only pineapple in slices fry in the oil and sprinkle still on the fire with sugar and cinnamon on top.
Pass the whole asparagus or pieces into the butter.
Serve the asparagus separately.
You can serve salad with green leaves, plus cherry tomatoes.
Note:
Thread flour is made with crisp toasted bread and crushed sifted.
Do not confuse with cassava flour that is tuber (root).
Note:
Recapping:
1. The breaded haddok can be roasted in the traditional oven, placing a drop of oil or butter (not margarine) on top.
2.Green on unpeeled plate.
First place the skin part, leave 10 'to 15' minutes then turn, do the same procedure on the other side, that is, if it is thick.
*** You can use other fish of your choice **: *
Salmon, White Hake, Sea Bass, Sole among others.
Do not overcook the fish that dries out and it gets horrible hard.
Caution:
The fish has the right spot to stay juicy.
Important information:
The photo is not from haddok is of another suggestion.
I did not post the haddok fish photo so the photos came out horribly shaky.
The potato in the photo is fried.
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