Wash the tomatoes, make a surface cut on the skin and squal them (30 seconds) in a casserole with boiling water. Piles and chop them.
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| Ingredients to make rebozed Rodaballo: |
| 1 Rodaballo of 1 ½ kg. |
| ADDITIONAL CHARACTERISTICS: Popular in spring-summer, ideal accompany with white wine |
Ingredients to make rebozed Rodaballo:
2. Pica the onion and two cloves of garlic and put them to saute in a casserole with a little oil. Add the chopped tomatoes, a pinch of basil, a pinch of salt and another sugar. Kitchen for 20-30 minutes.
3. Cut the potatoes in very fine canes (straw potatoes), fry them in a pan with oil and a pair of garlic cloves.
4. repeat the operation until the potatoes end. At the time of serving, season them and sprinkle them with a little chopped parsley and mix them well.
5. Take out the fillets of the Rodaballo (or ask your fishmonger) and cut them in two along. Pass them for flour and egg and fry them for a minute and a half on each side.
6. Serve the fish and accompany it with the straw potatoes and the homemade tomato. The salt water fish should not be washed by putting it to the jet of the tap, since the fresh water causes it to lose the aroma of the environment from which it comes.
7. That is why it is advisable to rub them with a wet napkin and then dry them with another.
