INGREDIENTS
- -Entire white fish, with out guts and with out scales. WITHOUT FILLETING 3und (Could be:
grouper, merluzao chernia). -Crushed ice to maintain the fish c/n.
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- FOR THE ROMAN.
- -Rice flour 500gr.
- -Cassava starch 500g.
- -Huevos 6u. -Soda 500cc.
- -Garlic 1 clove.
- -Parsley (leafless) 2C.
- -Sal 1c.
- -Pepper 1/4 c.
- -1C baking powder.
- -Ice (cubes) 15 u.
- -Sunflower oil for frying 3L.
- -Wok or deep frying pan 1 u.
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- FOR THE ROASTED GARLIC LACTONESE.
- – Journey 5u.
- -Aluminum foil.
- -Entire milk 200cc.
- -500cc olive oil.
- -Sal marina.
- -Black pepper.
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- FOR THE BAKED SWEET POTATOES.
- -Candy potato or orange candy potato (washed, unpeeled) 3kg.
- -Olive oil.
- -Coarse sea salt or coarse salt 2kg.
- -Thyme 1 tied.
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- FOR THE GRIOLLA SAUCE WITH POMEGRANATE.
- -Inexperienced bell pepper 4 items.
- -Shallot 5und.
- -Seeded pomegranate 2 items.
- -Leaved parsley 1 small cup.
- -Sal marina c/n.
- -Sizzling pepper 1 unit.
- -Lemon 3und.
- -Olive oil c/n.
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- FOR BRUSSELS SPRAYS WITH BUTTER AND FURIKAKE.
- -Brussels sprouts 2 trays.
- -Butter 50gr.
- -20cc olive oil.
- -White sesame 200.
- – Wage desires 3u.
- -Dried tuna (katsobushi) 15gr.
- -Sal marina 10gr.
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1.Combine the dry components on one aspect (starch, flour, salt, pepper, baking powder). In one other bowl, combine the eggs with the soda, garlic and chopped parsley. Combine each preparations and add some ice cubes. Reserve.
2.Place the milk with the roasted garlic, salt and pepper in a blender. Regularly add the oil in a stream till emulsified. Reserve.
3.Wash the candy potatoes nicely below water and with the assistance of a brush, brush nicely. Place coarse salt in an oiled roasting pan and organize the candy potatoes on the salt. Ship to medium oven for roughly 80′, till the candy potatoes are tender. Take away, lower and organize on a serving platter.
4.Chop the bell pepper, the jalapeño, the parsley and the shallot in brunoise. Add the pomegranate. Season with salt, pepper and lemon juice. Lastly the olive oil. Reserve.
5.Clear the cabbages and place them in a pot with a rack to steam them. As soon as cooked, take away and fry with butter and olive oil. However, toast the sesame and seaweed and grind in a meals processor. Add the katsobushi and sea salt. Reserve.
