INGREDIENTS
- – Contemporary peach 5 fillets.
- – Cassava starch 500 g.
- – Water 500 cc.
- – Sal c/n.
- – Eggs 2 items.
- – Oil for frying 1 L.
- – Lemon 4 items.
- Fried cascade potatoes:
- – Potatoes 1 kg.
- – Oil c/n.
- – Exit a little bit.
- – Water 2 L.
- Patagonian sauce:
- – Cilantro 1 unit.
- – Almonds 100 g finely chopped.
- – Onion 1 unit.
- – Tomate 1 unid.
- – Right here they purchase c/n.
- – Lemon squeezed a splash.
- – Oil c/n.
- – Sal c/n.
Put together a scrumptious fish escalope, with fried cascade potatoes and a Patagonian sauce with tomato, cilantro and almonds, spectacular!
PROCEDURE:
1. Clear and take away bones from the fish. Make the combination with the eggs, cassava starch and water.
2. When it’s prepared, salt and cross the fish.
3. Lastly fry at 180 levels. Then placed on absorbent paper.
Fried cascade potatoes:
1. Put the potatoes to boil, when they’re tender, take them out, dry them and peel them.
2. Then fry in oil at 180 levels.
Patagonian sauce:
1. Chop all of the greens very finely, add lemon juice, pine nuts, chili merquen, salt and oil.
2. Serve with roasted garlic lactose of lemon juice, lemon and coriander leaves.
