Smoked Haddock With Greek Rice + Fruits Rectified

Smoked Haddock With Greek Rice + Fruits Rectified
Ingredients:
½ pound of smoked hadoock
1 small box of creamy curd (catupiry)
1 cup (tea) milk to dilute the curd does not go to the fire
1 spoon of coffee (curry powder) sprinkle on top only at serving time
Follow up:
I Option:
1 large asparagus glass
1 bowl bottom of fresh fruit balls, made with the ball:
Apple, papaya, mango, pineapple, avocado, banana, pear, melon and others, put lemon juice to not darken the apple and banana the pear and avocado.
II Option:
Serve with ripe figs with bark or peeled cut in half, thick cut palm heart cut.
III Option:
You can make balls with the boleador with compote of peach and of figs.
How to prepare the fish:
Place in a large refractory the fish covered with the diluted cheese mixture with a little milk until soft, not very liquid.
Bring to a low oven at 160 º C until melted all the cheese for 15 '20' minutes. Serve the dish very hot.
The fish will be roasted when it is opaque, if it is transparent it still needs to bake some more
When removing from the oven lightly sprinkle curry powder, or spicy paprika.
How to Serve Hadoockk:
To serve place the fish and two asparagus one on each side and a portion of the Greek rice.
Make the rice into a bowl 2 tablespoons of rice, tighten to firm.
Put the foil pouch on the plate, then remove.
See if the rice is well shaped, if you need to.
The fruit marbles serve on the side of the fish, or can be served on separate plates.
DO NOT PLACE GARLIC IN HADDOCK AND NO FISH.
Appetizer:
Crab cushion, see the recipe on blogs.
baudanonna.blogspot.com or
Facebook - Nonna Antonieta's Chest
Greek rice accompanies
Pilaf
Ingredients:
2 cups (tea) washed rice
4 cups (tea) boiling water
1 cup of grated or finely chopped onion
1 cup chopped parsley
3 tablespoons of oil, or butter
1 tablespoon of paprika or
½ tablespoon paprika and another half powdered paprika (optional)
150 grs. peas, or chopped
2 bell peppers, one red and the other yellow cut into cubes 2 small carrots cut into cubes
2 tablespoons of broth, or salt to taste
1 can of cooked corn drained and washed (optional)
Way of preparing:
Wash the rice well under running water. Book it.
Fry the peas with the carrots in the oil, add the onion and the bell peppers, add the broth, the paprika, then fry the rice well, add the boiling water, let it cook over medium heat.
After it is almost cooked, turn off the heat, cover the pan and wrap with enough newspaper.
Place the newspaper wrapped pan into the oven off.
Only take out when serving., Or do it in the electric pot.
If it is to make in the electric pot, fry the vegetables in separate pan,
Then add the rice and all the ingredients and put warm water.