Clean the dove and take off your head washing it under the jet of cold water; Dry and drain on the absorbent paper and reserve in the fridge.
 2 Diners |  30m |  Main |  Diping Plato |
| Ingredients to make baked stewed dove: |
| 1 Palometa unit 3 units of shalots 2 Left units 1 Red pepper unit 2 Tomato units 2 cloves of garlic 2 units of carrot 2 units of potatoes 1 jet of dry white wine 1 bunch of parsley 2 laurel leaves 1 fresh thyme branch 4 tablespoons of olive oil 1 pinch of salt 1 pinch of entire black pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make baked stewed dove:
2. Peel and chop the shalots in fine rings and cut the stems of the leek and the peppers in Juliana.
3. scrape the carrots and cut them into slices; Laminar the garlic and potatoes.
4. scald the tomatoes, peel them and cut them into wheels.
5. In a pan with oil to heat sauté the shallots, the leek and garlic, add the peppers and the carrot; Salar and season with herbal tied and pepper grains.
6. Top and let this sauce as half an hour over very slow heat, giving it with the fine.
7. Step 2 Fill a shell with laminated potatoes and tomato slices; Once you have finished making the stew remove from heat and add the resulting oil, on top of the kissing potatoes.
8. Step 3 Heat the oven to 200 ° C. Put the dove on the potato bed and save slightly; cover it with the stew of vegetables.
9. Cover the bysuguera with aluminum foil and introduce it into the oven for approximately 30 minutes; During cooking, monitor the sauce and add some broth if it was consumed, when the fish is well roasted quickly.
