INGREDIENTS
- – 1 blonde croaker open to the e book.
- – Salt, pepper and cayenne.
- Stuffed:
- – Haddock 500 g.
- – Milk cream 100 cc.
- – Egg 1 unit.
- – Garlic powder.
- – Onion 1 unit.
- – Sautéed bell pepper with spicy Indian curry.
- Garnish 1:
- – Arugula Salad.
- – Granada.
- – Grilled banana chips.
- – Cashew nuts.
- Garnish 2:
- – Creamy scallops.
- – Cream cheese.
- – Grated provoleta.
Activate the parri and put together a scrumptious CORVINA STUFFED WITH POLLEY MOUSSELINA and a facet of creamed scallops, grilled banana chips and arugula salad .
PROCEDURE:
1. Open the croaker midway.
2. Course of the haddock, combine with all of the substances, sautéed bell pepper and loads of curry. Whether it is moist, add breadcrumbs.
3. Stuff the ocean bass, wrap in aluminum foil and cook dinner on the grill for 25 to half-hour.
4. For the salad, combine the beforehand washed arugula with the pomegranate, season with salt and pepper and season.
5. For the scallops gratin with cream, grated cheese, place on the grill to gratin and end by blowtorching to complete the gratin.
