INGREDIENTS
- For 4 servings:
- – 4 fillets.
- – 2 lemons.
- – c/n entrefina salt
- – c/n olive oil.
- Romesco sauce:
- – 1 giant pink bell pepper.
- – 3 tomatoes.
- – ½ cup of peeled almonds.
- – 1 or 2 slices of bread.
- – 5 cloves of garlic.
- – 1 tsp candy paprika.
- – ½ tsp cayenne pepper or floor chili.
- – Pinch of salt.
- – 2 tablespoons of wine vinegar.
- – ½ cup of olive oil.
- Strudel:
- – Candy potatoes 3 items.
- – Potato 3 items.
- – Zucchini 3 items.
- – Queso mozzarella 100 g.
- – Parmesan cheese 100 g.
- – Crema 400 cc.
- – Eggs 2 items.
- – Romero.
FISH WITH A THOUSAND POTATO LEAVES, SQUASH AND SWEET POTATO WITH ROMESCO SAUCE
PROCEDURE:
1. Place on a extremely popular griddle and brown for about 7 minutes on one aspect, flip and drizzle with lemon juice. Cook dinner 7 extra minutes on the opposite aspect.
2. For the sauce: Burn the tomatoes and bell pepper within the oven. Peel them and reserve.
3. Toast the almonds and the bread minimize into cubes.
4. Cowl the garlic with aluminum foil and confit within the oven.
5. Mix all the pieces in a mixer glass: the garlic puree, the peeled tomatoes and bell peppers, toasted bread, peeled and toasted almonds, seasonings and the wine vinegar. Combine all the pieces collectively, including the oil little by little.
6. For the thousand leaves, butter the mildew.
7. Combine the eggs with the cream and cheeses.
8. To assemble, minimize all of the greens into skinny slices and add skinny layers of potato, a little bit of the combination, one other layer of zucchini, a little bit of the combination, repeat the identical with the candy potato and repeat like this till the mildew is roofed, prepare dinner in a medium oven for just a few 30/40 minutes.
