1 Preparation Press the pieces of Corvina in a fountain and leave for an hour with salt and lemon juice.
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| Ingredients to do crows in parsley: |
| 1 Corvina pound (weigh after removing the skin and thorns) 1 spoon soup lemon juice 1 ud. egg 2 ounce crumb of dry bread, cernida salt to taste fry for the sauce 1 ounce Perejil Picado 3 UD. Hard egg yolk 2 teaspoon lemon juice 1/4 cup olive oil 2 ounce butter 1/4 teaspoon mustard salt pepper to taste |
Ingredients to do crows in parsley:
2. After this time, take out the corvina from the juice, dry the pieces with a canvas, go through beaten egg and bread crumb and then fry in hot oil until browning them.
3. 2 For sauce put on the fire the parsley with water, salt and pepper.
4. Boil two minutes and then liquefy adding the oil, lemon and mustard.
5. When the liquefied parsley is add the hard egg yolks and melted butter, beat a moment until it thickens as mayonnaise.
6. 3 Presentation and a source that can go to the oven and at the table accommodate the pieces of fried crows, cover with the parsley sauce and put in the oven at soft temperature until the omento to serve.
7. I hope you enjoy it.
