INGREDIENTS
- 1&cooking-recipesx20e3; FISH MILANESES WITH STUFFED POTATOES .
- – Fish fillet 4 models.
- – Panko c/n.
- – Seed combine.
- – Eggs 3 models.
- – Garlic and parsley c/n.
- – Harina c/n.
- – Oil for frying.
- For the potatoes:
- – Medium potatoes 3 models.
- – Salt between high quality c/n.
- – Coliflor ¼ unid.
- – Inexperienced 3 stems.
- – Cream cheese 3 tbsp.
- – Parsley 1 handful.
- – Milk c/n.
- – Salt and pepper.
- – Nutmeg.
- – Grated cheese.
- 2&cooking-recipesx20e3; MILANESES IN TEMPURA WITH COLESLOW SALAD .
- For the tempura:
- – Fish fillet.
- – Baking powder.
- – Flour.
- – Chilly beer.
- – Sal.
- – Pepper.
- – Egg 1 unit.
- For the coleslaw salad:
- – White cabbage 1/2 unit.
- – Carrot 3 models.
- – Purple onion 1 unit.
- – Inexperienced apple 1 unit.
- – Blonde and black raisins 1 handful.
- For the dressing:
- – Yogurt pure 200 cc.
- – Milk 50 cc.
- – Grated garlic 1 unit.
- – Recent mint.
- – Lemon zest and juice.
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FISH MILANESES WITH STUFFED POTATOES and MILANESES IN TEMPURA WITH COLESLOW SALAD.
1&cooking-recipesx20e3; FISH MILANESES WITH STUFFED POTATOES .
1. For the Milanese , put together the panko in a bowl with a mixture of seeds. In one other supply, add a bit of flour, and alternatively put together the egg. Season the filet with salt and pepper and coat in flour, then in eggs and at last in panko. Fry .
2. For the potatoes , bake them with high quality salt after which hole them out. Make a puree and blend with the cauliflower boiled in milk. Season with salt and pepper, add cream cheese and grated cheese. Stuff the potatoes and gratin.
2&cooking-recipesx20e3; MILANESES IN TEMPURA WITH COLESLOW SALAD .
PROCEDURE:
1. For the tempura, in a bowl combine the flour, baking powder, crushed egg and chilly beer little by little. Season the fish fillet with salt and pepper, go by the combination and fry in oil .
2. For the coleslaw salad , place inexperienced apple, carrot, purple cabbage, white cabbage, crimson onion, mint leaves and raisins in a bowl.
3. For the salad dressing , place mayonnaise, yogurt, milk, lemon and grated garlic. Mingle. Then pour over the greens and stir. It is strongly recommended that it’s eaten a number of hours after preparation.
