INGREDIENTS
- For the croquettes:
- – 1 kg of boneless fish.
- – Lemon 2 models.
- – Orange 2 models.
- – Oregano 1 tbsp.
- – Salt and pepper.
- – Floor chili 1 tbsp.
- – Paprika 1 tbsp.
- – Purple pepper in small cubes 1 unit.
- – Inexperienced pepper in small cubes 1 unit.
- – Onions in small cubes 2 models.
- – Inexperienced onion 2 models (inexperienced and white half chopped individually).
- For the breading:
- – Flour 250 g.
- – Egg 3 models.
- – Breadcrumbs 500 g.
- – Corn flakes or sugar-free cereals 250 g.
- – Oil for frying.
- For the chilli tomato jam:
- – Tomate 1 kg.
- – White sugar 500 g.
- – Lemon 1 unit.
- – Contemporary thyme 2 sprigs.
- – Contemporary rosemary 1 department.
- – Oregano 1 tbsp.
- – Floor chili 1 tbsp.
- – Contemporary jalapeño 1 unit.
- Arugula and basil lactose:
- – Chilly milk.
- – Sunflower oil.
- – Arugula.
- – Contemporary basil.
- – Roasted garlic.
- – Lemon.
- – Sal.
- – Black pepper.
Recipe for fish croquettes, breaded with cereals and breadcrumbs, accompanied by a spectacular chilli tomato jam and arugula and basil lactonesaise.
PROCEDURE:
1. Course of the uncooked fish.
2. Lower the greens, sauté them in a pan.
3. When they’re executed, allow them to cool and blend with the fish, season and maintain chilly for half-hour.
For the breading:
1. When the combination is chilly, kind balls and roll them in flour, then egg, after which in a mix of breadcrumbs and damaged cornflakes. If essential, double breading.
2. Refrigerate for an additional half hour after which fry in loads of oil.
For the chilli tomato jam:
1. Lower the tomatoes into cubes and put them in a pot with the remainder of the components.
2. Prepare dinner over low warmth till a jam is made.
Arugula and basil lactose:
1. Place all the pieces in a mixing glass besides the oil and blend, including the oil in a thread till the preparation thickens.
