INGREDIENTS
- – 1 complete boga with scales.
- – 4 kg of coarse salt.
- – 6 egg whites.
- – Thyme 1 tied.
- – Lemon 2 models.
- – Lemon grass 1.
- – Basil 1.
- – Two cloves of garlic.
- – Thick asparagus 400 g.
- – Recent peeled peas 600 g.
- – Recent peeled broad beans 300 g.
- – Purple plum tomato 700 g.
- – Olive oil 150 cc.
- – Capers 2 tbsp.
- – Sunflower oil 300 cc.
- – Salt and pepper.
Spectacular SALT FISH , eat a scrumptious boga with this recipe that you’ll love!
PROCEDURE:
1. Blanch some asparagus in boiling water with somewhat salt for 1 minute. Let it cool and drain.
2. Course of the tomato with the seasonings you need (basil, garlic and lemon grass). Freeze after which placed on a fabric to take away all of the water.
3. In a bowl, put all of the coarse salt, egg whites, somewhat water and blend.
4. Put parchment paper in a bowl and add the salt dough, flattening it. Put the boga on high and canopy it with extra salt. It needs to be utterly lined. Make a mini augerito to verify whether it is cooked. If it presents resistance, let it cook dinner.
5. Put in an oven at most for 40 minutes.
6. Put the blanched asparagus, beans and peas in a bowl.
7. Puree heat processed peas with somewhat lemon juice , salt and olive oil.
8. For the French dressing, season with salt, pepper, lemon juice and oil.
