Ingredients: 400 grams
Cella potatoes
1 stalk celery 2 tablespoons olive oil 600 grams of pure
1 dl olive oil
2 cloves garlic 1 sprig of parsley
8 small cucumbers 3 tablespoons lemon juice Salt
pepper Preparation:
Preheat oven to 200 º C. Peel the potatoes and bring to boil and celery, covered with salt water. When tender, drain. Place in a baking dish and sprinkle with olive oil.
Bake for ten minutes. Remove from oven and reserve for the heat. Cut the fish into thick strips, done in a very hot iron, salt and pepper and mix with the potatoes and celery. Book
Put oil in a skillet. Saute the garlic, remove from heat and add the parsley, lemon juice and sliced \u200b\u200bpickles. Season the sauce, pour over fish and serve. Ramona Sánchez
Cella potatoes
1 stalk celery 2 tablespoons olive oil 600 grams of pure
1 dl olive oil
2 cloves garlic 1 sprig of parsley
8 small cucumbers 3 tablespoons lemon juice Salt
pepper Preparation:
Preheat oven to 200 º C. Peel the potatoes and bring to boil and celery, covered with salt water. When tender, drain. Place in a baking dish and sprinkle with olive oil.
Bake for ten minutes. Remove from oven and reserve for the heat. Cut the fish into thick strips, done in a very hot iron, salt and pepper and mix with the potatoes and celery. Book
Put oil in a skillet. Saute the garlic, remove from heat and add the parsley, lemon juice and sliced \u200b\u200bpickles. Season the sauce, pour over fish and serve. Ramona Sánchez
Jarque (Cella)
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