INGREDIENTS
- – Piece 1 unit.
- – Mirepoix.
- – Bouquet garnie.
- – Agua.
- – She.
- Salsa:
- – 2 can of tuna in oil.
- – 4 anchoa fillets.
- – 200 g of mayonnaise.
- – 100 cc of cream.
- – 1 cup of cooking broth from the fish.
- – Sal c/n.
- – Pepper c/n.
- For meeting:
- – Chives c/n.
- – Fried capers 1 handful.
- – Chopped parsley.
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- Process :
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1.Boil the fish for 45 minutes to 1 hour. Flip off the warmth and let the liquid cool.
2.Wrap in plastic wrap and reserve within the fridge.
3.Course of all of the sauce components.
4.Filet the fish about 3 mm thick.
5.Prepare on a pleasant platter and canopy with sauce.
6.Beautify with fried capers, chives and parsley. Get pleasure from it! .
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