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INGREDIENTS:

- 400 gr. frozen hake - 2 slices of bread crumbs - 1 cup cream - 1 clove garlic - 1 teaspoon chopped parsley - For batter: 1 egg and flour - oil and salt

SALSA

- 6 tablespoons oil - 1 medium onion - 150 gr. white wine - 2 tablespoons of flour - 500 gr. fish stock - 1 bay leaf (optional) 1 clove garlic PREPARATION: - remains are commonly used fish cooked,

them if not then do the following:

- Coat the fish in flour and egg.

- Fry.

- Crumble. - Place the soaked bread crumbs with the cream. - Mix the hake with the bread crumbs, garlic, parsley and salt.

- Join well and shape into balls and meatballs.

- Heat oil in a skillet, turn the meatballs

flour and frying. - In another pan, put oil in the sauce to heat, and fry in it the chopped onion and garlic.

- Let it brown a little and add the flour.

- Add wine, fish stock and bay leaf. - Cook for 10 minutes.

- Place the meatballs in the sauce to warm.

Active Office 2007 By Telephone

SOMETHING ABOUT FISH EGGS WITH LEMON

First

apologize for not having

hand photo of the recipe and

unfortunately

I can not get

repeat until the dish,

therefore, put an egg general

and regret not having prepared.

GENERAL NOTES ON THE EGGS:

- LA CLARA clot at 60-70 º.

GLOBULIZA TO BE WHIPPED SE. - THE YOLK or vellum, ARE fat, protein,

VITAMINS AND MATCH.

weighs 18 GRS. COLOR YOUR YELLOW VA

% DEPENDING ON THE RED carotene. - Two eggs provide

140 calories and is equivalent to 350 g

MILK OR 50 GRS. MEAT. - CONTENT OF THE EGG: - It also contains 12.5% \u200b\u200balbumin,

1% OF SALES MISCELLANEOUS,

12.5% \u200b\u200bfat and 74% water.

THIS AND NOW AFTER INTRODUCTION

THEORY, go to

A GOOD EGG RECIPE:

Poached Egg GRAND DUKE INGREDIENTS: For 6 people: - 12 very fresh eggs - the equivalent of ½ lt. Mornay sauce milk - 12 steamed asparagus - 12 round pieces of fried bread croutons - 12 sheets of truffles - 25 grs. shredded cheese (preferably mixture of chester and gruyere)

PREPARATION:

- Poach eggs as follows:

in boiling water with some vinegar

(5% approximately) are thrown eggs,

one to one separately until 6,

doing as quickly as possible;

when it resumes a boil cover the pan

and leaving it off the heat for three minutes;

item is checked,

taking an egg with

skimmer, and tightening the

fingertip, if that is clear is

sufficient hardness to manipulate him,

and the yolk still soft, is out of the water

and get into a tub prepared

with cool water, when

are cold are I removed the fringes

and left dripping on cloth.

operation is repeated for the remaining 6. - Asparagus cut into 2 halves,

and part of the top reserves;

with the other half, that is, stem,

is cut into 2 or 3 pieces each, and they

mix them 2 or 3 tablespoons of sauce Mornay.

This mixture is spread on croutons 12

of bread and put them at source.

- Each egg was placed on top of a

crusts and leave the font in a warm place

,

after each egg put a little salt.

- When you serve the dish,

get to warm the eggs,

is finally

sauce and au gratin

after sprinkling with cheese.

- Around

eggs are put in a crown, means

asparagus,

and in the center of each egg,

foil truffles, candied

with melted butter or liquid.

NOTE:

- The asparagus can be

placed at the source before

gratin eggs.

gratin can be heated and

at a time if the oven is sufficiently strong.

The Mornay is done by adding the ½ lt.

hot Bechamel 2 yolks

egg and then 50 grams. cheese,

gently mixed.

hot bath is maintained

Mary not boil water,

and with a little butter

dissolved by the surface.

They should take six

cracked eggs in small

containers, tub, cup, glass, etc.

Applications:

- egg dishes, lunch,

mainly banquets.

C Section Pain Around Belly

end cap

INGREDIENTS: - 1 end cap of 1,200 grams. tenderloin or sirloin - 1 lemon - Salt and oil - 200 gr. beef broth

Potatoes soufflé: - 4 potatoes and oil - Fried vegetables - Potato + leek + zucchini + carrots. Everything in strips with salt & pepper. - was passed in flour and egg, making piles and fry in oil PREPARATION:
- Salpimentamos la carne y la rociamos
con el zumo de limón y un poco de aceite.

- Dejamos macerar durante unos 30 minutos.

- Antes de meterla en el horno
la pasamos por la sartén para que coja costra.

- No la debemos pinchar para evitar que se desangre.
- La asamos en el horno durante
unos 25 minutos a unos 200º.

- Le damos la vuelta a mitad de cocción,
para que se haga por los 2 lados.

- La retiramos del horno y la dejamos stand for 15 minutes on a rack. - If the sauce was very liquid thick with a "beurre manier (roux). Potatoes soufflé: - The peel and cut into film thickness of a coin of 1 euro, about 4 mm - 1 fry them in a not too hot oil, shaking the pan in circles, technical type pil-pil and then, when they are transparent, the passed to another pan with hot oil so that soufflé. - We removed and salted. INTRODUCTION: - The end cap is the part that is in the hip area of \u200b\u200bthe carcass. - A roast beef flavored with lemon and accompanied by potato soufflé and spetzli (Swiss specialty). TECHNIQUE: end caps: - after maceration of the flesh with lemon juice - Roast in the oven at room safe. Continuously sprayed with juice. - Cut into boiling water until they float. Spetzli: - Masa flour + egg + oil + milk or water. - Forming threads passing through a sieve. - Boil on high heat to sear and soufflés. Potatoes soufflé: - Cut a 3-4 mm thick. - Double frying temperature first and second half to soften at high temperature to sear and soufflés. VARIATIONS: - Replace the end cap of sirloin or tenderloin, both pork and beef or beef ... Accompany vegetables, roasted, salad ... CONSERVATION: - The end cap is kept 1 week in the refrigerator uncut. - Potato soufflé can be stored in a refrigerator 2 days and at the time of consuming the 2 nd repeated frying. COMMENTS: - souffle potatoes to it must be old.

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Shushi SOUFFLE POTATOES WITH SMOKED SALMON WITH MUSHROOM FLAN

has almost come the fall or at least getting closer little by little, and of course, after the excesses of the summer the most and the least subject to a "diet " maintenance, to avoid the hated "love."

Well, you better take a Japanese dish, low in calories, rich, easy to make and high in nutrients?

therefore begin by talking about the sushi.

is very nutritious, original and my particular love me.

supports many fillers, but the smoked salmon and cucumber sticks, is simple and tasty.

I encourage you to try it and can not give you further explain how.

Shushi

INGREDIENTS:

200 grs. Short grain rice

- rice vinegar. a cup

- Some sugar. tablespoon

- Smoked salmon, an envelope.

- Salmon roe a boat,

- Alga Nori, a package.

- A bamboo rolling mat.

We wash the rice in several waters. The drain.

Boil the rice over high heat for the first 3 minutes and then another 5 minutes over medium low heat and finish.

We had a source or a bowl and let cool.

be adding "sushi-zu" in the following proportion:

For every kilo of rice will use about 150 ml. Sushi-zu.

If we add a sushi-zu mix made with:

5 tablespoons sugar + 5 tablespoons rice vinegar + 2 'or 3 teaspoons of salt.

Heat 1 º vinegar,

we add the sugar to dissolve

and salt.

I let it cool rapidly and

rice add it earlier.

Mix the rice with the liquid and let cool completely.

extend a nori seaweed on bamboo mat and fill with rice.

try not to cover the top of the algae and then to seal well.

put in the center strips of smoked salmon and fresh cucumber sticks

and rolled with the help of the mat.

We dip the end of the alga with water and seal.

funky like a jelly roll.

We should be a cylindrical roll.

let cool and cut into pieces with a knife

to get wet in a mixture of water, vinegar and lemon juice.

In the center of each put some salmon roe.

Salsa:

Leaving reduce some soy and pour a little above the sushi.

cold is taken.