Fish and mussels
Carlos Arguiñano presents us with a typical recipe from Portuguese and extremadura cuisine: Gold Rush (Bacalhau à Brás) with salad, a delicious and simple dish where the ingredients are essential; desalted cod, scrambled eggs and straw potatoes.
Ingredients (4 people):
- 2 desalted cod fillets (400 g)
- 1 onion
- 2 cloves garlic
- 8 eggs
- 3 potatoes
- 80 g of black olives
- 1 lettuce (clean and sliced)
- ½ red onion
- extra virgin olive oil
Preparation of the recipe for cod (Bacalhau à Brás) with Carlos Arguiñano salad:
Place water to heat in a casserole. come in cod fillet and keep them in the water (on low heat) for 10 minutes. Remove casserole from the heat and remove cod fillet to a plate. Take away leather and spikes and crush them scales.
Peel onion and cut it into julienne (crescents) and process it into a frying pan with a drop of oil for 6-8 minutes. Peel garlic cloves, cut them into small cubes and turn them on. Go on sautéing (on low heat) onion and garlic for another 5 minutes.
Peel potatoes, cut them into thin slices and soak them in bowl of water for 15 minutes. Remove potato slices, dry, collect 3-4 and cut them into thin sticks. Heat enough oil in frying pan, added portion of potatoes and fry them to golden brown.
Squeeze them on a Fountain covered with absorbent paper cooking. Repeat the process until all the potatoes are done.
Add potatoes (book a few to decorate the plates) and Fever (alternating) to frying pan. Helmet eggs in a bowl, season and beat well. Pour eggs to frying pan and cook scrambled.
At your disposal, wear a hoop and put inside part of Bakalao Dorado. Repeat the process while installing others 3 plates. Place olives and several potato straws (pre-reserved). Garnish the dishes with parsley leaves.
Put it on lettuce in Bowl, cut the red onion into fine julienne strips and add it. Season and season with oil and vinegar. Serves salad To accompany.
For frying potatoes, it is important that the oil is hot, but not too hot, because they can easily burn.
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Thanks for reading.
David from 55000 Recipes