Fish and mussels
Carlos Arguiñano prepares chicaro with salt with green asparagus and tartar sauce. Chicharro is a blue fish rich in Omega 3. It helps lower cholesterol and prevents cardiovascular disease. Follow the recipe and include this fish in your diet.
Ingredients (4 people):
- 2 peas (large)
- 24 green asparagus
- 2 eggs
- 25 g of capers
- 4 pickles
- ½ Onions
- 1 teaspoon Dijon mustard
- wild onion
- extra virgin olive oil
- 3 kilograms of coarse salt
Preparation of the recipe for Chicharo with salt with green asparagus and tartar sauce:
Put water to heat in a saucepan, add 1 egg and cook for 10 minutes. Refresh, peel and reserve.
Put the other egg, a splash of vinegar, a pinch of salt and a good amount of butter in a mixing bowl. Enter the electric mixer and combine the ingredients.
Chop spring onions, gherkins, chives and egg and add them to the mayonnaise along with the capers. Add the mustard and mix well. Save the tartar sauce.
Put the salt in a bowl, add a little water and stir good with your hands. Spread a bed of coarse salt on a baking sheet. Place the peas on top (gutted and without removing the scale) and cover each with another good layer of salt. Press (with hands) salt on the fish, so are well covered with it.
Put the fish in the oven and bake it in 200 ° C for about 20 minutes approximately. Remove the pan from the oven and let it rest for 5 minutes.
Meanwhile, remove the lower tips of the green asparagus and grill them. Fix them.
During serving hit with a spoon salt, which covers one of the peas, beat it and take it out into a bowl. Pass the chicharro to the source and carefully remove the skin. Remove the groin and serve. Repeat the process with the other peas.
Accompany each fish fillet with 6 asparagus and a serving of tartar sauce. Decorate the plates with a few parsley leaves.
You can give a citrus touch to the sauce by spraying lemon juice instead of vinegar to make mayonnaise. If you need to lighten it, you can add a little water, vegetable broth or fish broth.
Meal of the day:
Scarce amount of vegetables and greens, representing only 17.4% of the plate.
Lack of food in today’s plate, which provides carbohydrates, an energy nutrient necessary for us to have energy.
Excessive amounts of food of animal origin, txitxarros and eggs, representing 82.5% of the plate.
Tips from Dr. Teleria:
In winter 2 days a week txitxarro to lower cholesterol and prevent cardiovascular disease.
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