INGREDIENTS
- – 250 g of gargoyles.
- – 2 lemons.
- – 3 tbsp soy sauce.
- – 1 purple onion.
- – 1 chile.
- – 30 g area corn.
- – Sal.
- – Olive oil.
- Fried gyrgolas:
- – Cassava starch.
- – Oregano.
- – Sal.
- – Pepper.
- – Settle for impartial for frying.
- – 2 lemons.
- Kale and goat cheese salad:
- – Kale leaves.
- – Curly lettuce leaves.
- – 100 g of goat cheese.
- – 1 peach.
- – 3 tbsp of mascabo sugar.
- – Lemon.
- – Honey.
- – Mustard.
- – Olive oil.
- – Sal.
- – Cured lemons.
Get pleasure from a spectacular gyrgola ceviche plus a recipe for fried gyrgolas with kale and goat cheese salad, an amazing meal!
PROCEDURE:
1. For the ceviche, we take away the trunks of the gargolas to go away the softest half.
2. Lower into small items and marinate with olive, salt, and lemon juice.
3. Lower the onion into feathers and likewise marinate in lemon and salt.
4. We reduce the chili into skinny slices
5. Chop the cilantro and huacatay.
6. Presentation: we combine the gargolas with the onions and their juices, a number of olive threads, and the herbs. And the little area above.
7. For the fried oyster mushrooms, take away arduous stems from the oyster mushrooms.
8. Combine salt, pepper and oregano with starch.
9. Bread the oyster mushrooms with the combination and fry.
10. Lower the lemons into two-centimeter slices and caramelize on a grill.
11. For the salad, clear and dry leaves. Caramelize eighths of peaches with sugar and olive oil, put aside.
12. Lower the cured lemon into julienne strips.
13. Make a dressing with the remainder of the elements.
14. Lower the cheese into thick flakes.
15. Mix leaf base, fruit and cheese, and dressing on the finish.
