INGREDIENTS
- – Clear and raveled shad from 2.75 to three kilos 1 unit.
- Garrison:
- – 1 eggplant.
- – 1 onion.
- – 1 pink bell pepper and one yellow bell pepper.
- – Tomates Cherry.
- Salsa:
- – Butter.
- – Lemon.
- – Organ.
PROCEDURE:
Cooking the fish:
1. The pores and skin on prime, the meat on the platter.
2. Prick it to degrease not less than 10 occasions per stalk.
3. Prepare dinner for half-hour in a medium oven.
Garrison:
1. For the eggplants, onion and bell pepper, put them on the range till they’re black.
2. Wash and take away the pores and skin.
3. Lower and organize in a bowl.
For the sauce:
1. In a frying pan, soften 350 g butter.
2. Add juice of half a lemon and a handful of organo.
Plating:
1. Prepare half a spear of shad on a plate, drizzle with the lemon and butter sauce.
2. Place the greens on the embers and season with olive, salt and add the cherry tomatoes.
