Stuffed eggs can be an excellent cold entry, and are prepared in just a few minutes. IngredientesHuevos 6 unidadesFilet of fish (COD, Brazilian codling, Pollock,) white e.g. 1 unidadLeche 100 olive cm3Aceite 10 cm3SalPimientMayonesa 30 gPerejil Preparacionhacer hard-boiled eggs. To do this put them in a pot with water and bring to boil. Once the water boils, leave the eggs for 10 minutes.
Cool and set aside. Tips for preparation of hard-boiled eggs:-fill the pot with enough water to cover the eggs – eggs can be entered from the beginning, to cold water, or only when it begins to boil. If you opt for the second option it will be necessary to leave the eggs one minute to water boiling – once the water begins to boil, leave 10 or 12 minutes to make hard-boiled eggs. Both the white and yolk are solid – to know if an egg is cooked must turn it over the counter. If he stops or turns awkwardly, it will be raw. If it rotates quickly, it will be cooked. -Once removed eggs boiling place them in water cold water.
This will stop the cooking and cool them so they can peel. -To peel them, help with running cold water to remove the shell while the eggs are done, Cook the fish for the brandade. Basically you must Cook the fish in water boiling and then prepare a puree, mixing it with milk and olive oil. Book. Brandade: Is called brandade or salad to a very simple preparation that consists in, basically, mashed fish. It is a traditional dish of French cuisine. The most common brandade is prepared with cod, but other white fish can be used. IngredientesFilet of white fish (codfish, Brazilian codling, Grouper, haddock, e.g.) 2 unidadesLeche 200 cm3 (a cup) olive oil 10 cm3 (a dash) SalPimienta white Preparacioncolocar water to a boil in a small pot. Once the boil breaks, introduce the fish and cook for approximately 7 minutes. The aim is that fish is cooked just right. Remove from the water and shred stepping on it with a fork, add milk, olive oil and seasoning. A uniform paste should be. Peel hard-boiled eggs and cut them in half. Then remove the yolks with a spoon and step on them with a fork. Mix the aorta with the brandade and mayonnaise, and use this mixture to fill the egg whites which will now have a hole (where previously the yolk). Garnish with chopped parsley. Source: Recipes and techniques I define as a culinary constructor; a creator of culinary solutions. Lambayeque duckling blogs related luncheon By Latin America parsley Flowers and plants: Magazine about flowers and plants eggs fillings E-Recetas step-by-step recipes Guide parsley eggs stuffed with spinach mies Blog Archive Writing an International Baccalaureate (“IB No man’s land sold the island of parsley BMJ Group blogs: Heart JournalScan Blog Archive do dish-Invasive NECESITO A ALGUIEN QUE ME TRRADUSCA this English – Spanish?) Cold water VeoVerde