Pick the chives in Fine Julian and put it to poach in a pan with oil. Pela and itch the garlic cloves in sheets and incorporate them into the pan. Kitchen until well poached.
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| Ingredients to make Rodaballo with XIXAS: |
| For 4 people 1 rodaballo of 1 ½ kg 300 gr of xixas 3 onions 2 cloves of garlic virgin virgin oil hojiblanca salt pajil for the Provencal 2 cloves of garlic 1 tablespoon of chopped parsley 2 tablespoons of breadcrumbs |
| ADDITIONAL CHARACTERISTICS: Popular in spring-summer, ideal accompany with white wine |
Ingredients to make Rodaballo with XIXAS:
2. Clean the XIXAS and chop them by hand, season them and briefly jump them to release the water and retire it.
3. Clean the fish, remove the head and gut. Take out the fillets, spray a baking plate with a little oil, place the fish and save it. Distribute on top of the Xixas.
4. For Provencal, itch the garlic and parsley teeth. Mix them with breadcrumbs and sprinkle the fish and the 19th century. Introduce in the oven at 220º C for 10 minutes.
5. Serve and decorate with a parsley branch. We can check if the fish is fresh stroking it with a finger to the counterscam, against less scales they fall fresher is the fish.
