Clean the Besugo, and leave whole, giving it transversal cuts, in which it puts half a lemon and almond pieces.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make almond beam: |
| 1 Besugo 1 lemon 100 grs toasted almonds 1 cig |
Ingredients to make almond beam:
2. Sazonar and put in a shell.
3. Water with a stream of oil, chopped parsley and onion wheels.
4. Put over low heat and move the casserole to the sway.
5. Once done, separate it and to the side of the bysuguera, throw the flour, but without touching the fish.
6. When I have taken color, incorporate a glass of warm water, mix and form a sauce.
7. Cook slowly and serve.
