INGREDIENTS:
* 8 \u200b\u200bslices of hake
* 8 \u200b\u200b
Tudela asparagus roasted red pepper * 1
* 200 grams of shelled peas
* 3 cloves garlic 1 lemon
* * 1 point chili
* Flour
* Oil * Vinegar * Salt
PREPARATION:
1 .- Clean and dry the hake, battered with flour and brown in a skillet with oil.
2 .- Remove and arrange in a casserole.
3 .- In the remaining oil, fry the garlic and chili.
4 .- Then sprinkle with lemon juice and few drops of vinegar.
5 .- Add the sauce to the pan and sprinkle with salt.
6 .- Add the peas and asparagus and simmer for about 15 minutes.
7 .- Thicken the sauce with 1 tablespoon flour.
8 .- Let a few more minutes on the heat and serve in the pan, garnished with bell pepper cut into squares.
Tips:
Serves 4 Time: 1 hour 15 minutes
Difficulty:
low
Source: Easy Cooking. Picante.
Servilibro * 8 \u200b\u200bslices of hake
* 8 \u200b\u200b
Tudela asparagus roasted red pepper * 1
* 200 grams of shelled peas
* 3 cloves garlic 1 lemon
* * 1 point chili
* Flour
* Oil * Vinegar * Salt
PREPARATION:
1 .- Clean and dry the hake, battered with flour and brown in a skillet with oil.
2 .- Remove and arrange in a casserole.
3 .- In the remaining oil, fry the garlic and chili.
4 .- Then sprinkle with lemon juice and few drops of vinegar.
5 .- Add the sauce to the pan and sprinkle with salt.
6 .- Add the peas and asparagus and simmer for about 15 minutes.
7 .- Thicken the sauce with 1 tablespoon flour.
8 .- Let a few more minutes on the heat and serve in the pan, garnished with bell pepper cut into squares.
Tips:
Serves 4 Time: 1 hour 15 minutes
Difficulty:
low
Source: Easy Cooking. Picante.
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