Cocochas hake pil pil
If someone asked me what my favorite dish, I would not doubt, are the barbels al pil pil both hake as cod . Ideally
prepare casserole mud, but my induction will not let me, but not necessarily even like me because I can play well with the heat that I give.
Ingredients ½ kg. of hake cocochas
12 tablespoons olive oil 0.4 º
2 cloves garlic and a little dried chilli.
Preparation Cut the garlic into slices and brown them in a skillet with olive oil and dried chilli.
Once browned garlic, remove from heat and reserve for garnish the dish. Leaving
tempering oil, this is very important for you to curdle (about 40 º C) into the barbels it skin side up.
then apply movements smooth and round to the pan so that the jelly go of skin cococha is linked with the oil.
Before climbing the fire will see a white pompita, this is the gel that binds the oil. The more pompita best to flirt.
climbed the fire and once the oil begins to boil, remove from heat to apply to the pot the same movements described above.
repeat this procedure until we finish tying the pil-pil.
Finally, once well blended, the sauce, garnish with the slices of golden garlic and chilli.
0 comments:
Post a Comment