Bleaching fillets with cider

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Bleaching fillets with cider. A recipe that starts with another that I saw made by the good TV chef Carlos Arguiñano.

Bleaching fillets with cider

In one of the many cooking shows that Carlos Arguiñano does every day, I saw a recipe for Hake in cider with mussels and boiled potatoes. Due to the lack of hake and potatoes (which I always miss when I start with a “borrowed” recipe), I prepared it with white thighs. It is similar, but where there are good slices of hake.

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Bleaching fillets with cider

Bleaching fillets with cider

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Instructions

  1. We clean the groin of the whites well, removing the black cloth they always have.

  2. Put the two cloves of garlic and finely chopped onion to brown in a saucepan with a little olive oil.

  3. When they turn golden, add the sliced ​​apple into small pieces with skin and without the core.

  4. After five minutes, add the chorizo ​​pepper meat and a glass of cider, mix well, add the glass of tomato sauce, cover the pan and simmer for a quarter of an hour. Over time, pass through a blender and store the sauce in a baking tray.

  5. Meanwhile, season the white fillets, pass through flour and fry in a pan with oil.

  6. Take them out and put them in the source that has the sauce, put them in the oven for 10 minutes at 180º so that they finish cooking.

  7. If you want to put the mussels in the oven, it’s a good time to add them to the dish.

  8. Remove and sprinkle with chopped almonds.



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Thanks for reading.
David from 55000 Recipes