INGREDIENTS
- – Shad fillet 1 unit.
- – Persimmon 2 pcs.
- – Girgolas.
- – Onion (half sliced) 1 unit.
- – Roasted pink bell pepper 1 unit.
- – Potatoes with peel 2 models.
- – Aluminum foil.
- – Salt and pepper.
- – Olive oil.
- Cedron gremolatta:
- – Lemon verbena leaves.
- – Chopped garlic cloves.
- – Chopped parsley.
- – Olive oil.
- – Lemon zest.
SATURDAY WITH CEDRÓN CHIMICHURRI
PROCEDURE:
1. Lower potato slices ½ cm thick, roast the bell peppers into vast strips, hydrate the oyster mushrooms in white wine and at last reduce the persimmon into wedges.
2. Lower a rectangle of aluminum foil and pour a trickle of olive oil on prime, prepare the potato slices and the rings of ce, place the shad fillet (deboned and with out scales), season with salt and pepper to style, and add the segments on prime. of persimmon, pink bell peppers, hydrated gargola and refined sliced lemon.
3. Season with salt and pepper to style, shut the package deal with one other sheet of aluminum foil and place within the oven at 180° C for 20 minutes.
4. For the lemon verbena gremolatta, we’re going to chop the garlic in brunoise and the small chopped parsley, mix the elements in a saucepan with the olive oil and refined lemon zest.
