INGREDIENTS
- PALMOT TONE:
- – Popcorn 1 unit.
- – Carrot 1 unit.
- – Onion 1 unit.
- – Garlic 2 cloves.
- – Laurel 1 leaf.
- – Sal.
- – Pepper.
- Salsa:
- – 2 can of tuna in oil.
- – 4 anchoa fillets.
- – 200 g of mayonnaise.
- – 100 cc of cream.
- – 1 cup of cooking broth.
- – Capers.
- – Sal c/n.
- – Pepper c/n.
- VITEL TÓNE
- – 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
- – capers
- – Sal c/n.
- – Pepper c/n.
- For meeting:
- – Chives c/n.
- – Fried capers 1 handful.
- – Chopped parsley.
- – Grated hard-boiled egg
- – Ciabatta bread
- – Carrot, radish, cucumber pickles.
Two choices for these holidays: palomita toné or the basic vitel toné. We go away each recipes from cooking-recipesferraracocina beneath, in order that this 12 months there isn’t a scarcity of very recent and scrumptious vitel toné sandwiches
PROCEDURES:
PALMOT TONE:
1. For the popcorn, defat it and boil it for two hours, entire, within the water with the carrot, onion, garlic, bay leaf, salt and pepper.
2. Let it cool and lower very skinny slices. Organize on a presentation platter.
3. For the sauce, course of the tuna, anchovies, seasonings and heavy cream with salt and pepper.
4. Add extra mayonnaise or tuna as wanted.
5. To complete, bathe the popcorn with the sauce and embellish with the chopped egg, chopped parsley and
capers.
VITEL TONÉ:
1. Clear the fish, wrap it in aluminum with a mattress of greens for 40 minutes in a medium-low oven.
2. As soon as cooking is completed, take away and reserve within the fridge.
3. Course of all of the sauce elements.
4. Fillet the fish about 3 mm thick.
5. Organize on a pleasant platter and canopy with sauce.
6. Enhance with fried capers, chives and parsley. Get pleasure from it!
