The golden queen among marine fish with full right, as it constitutes a real delicacy. The gold is easy to identify because it has a golden line between the eyes, in the manner of a horn. In addition, it is a fish that provides proteins and contains few fats. Here in recipes, I present a classic recipe, the gold
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make golden golden: |
| 4 Dorada de Ración 400 grams of potato 2 units of chives 2 cloves of garlic 2 units of choricero pepper 50 grams of black olive without bone 100 milliliters of olive oil 100 milliliters of white wine 100 Fish broth milliliters |
| ADDITIONAL CHARACTERISTICS: Average cost, ideal accompany with white wine, stew |
Ingredients to make golden golden:
1. We ask the fishmonger to clean the gold, removing the central spine and separating the loins. If we cannot buy them whole and do it at home. The first step to make the gold glass in large surface supermarkets). I throw for my land, I have used ñora pulp, which is also sold in glass boats. So we can buy the pulp already packaged or remove it ourselves. Stop the potatoes and cut them into slices. Peel the onion and garlic and chop them. Weck the oil in a pan and fry the potatoes first, in the same oil the onion and the onion and the garlic. When the onion and the poached garlic are, we incorporate the potatoes, the pulp of the peppers, the laurel, salt, pepper and a pinch of dill.
2. Preheat the oven to 200 degrees. In an oven suitable source, we put this preparation in the background, place on top of the golden and sprinkled with dill, add the wine and the fish broth, and bake for 10 minutes.
3. In the middle of cooking we add the olives to the golden stew. Once baked, we can enjoy our tasty golden stew with vegetables and olives. And if you want to know many easy gold recipes you can visit the following that I recommend below or go through my blog Target = _blank Ref = NOFOLLOWLA Catina Kitchen: – Baked gold with potatoes and peppers
– Golden in green sauce
– Dorada behind the back
