Silverside à la Provençale with potatoes

Silverside à la Provençale
Silverside à la Provençale with potatoes
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  • 8 fillets of silverside
  • 12 cherry tomatoes
  • 4 green onions
  • 2 leeks
  • 1 grated carrot
  • 1 CDA. linion zest
  • 1 CDA. olive oil
  • salt and pepper
  • 50 GR. of chopped peanuts
  • 3/4 cups of bread crumbs
  • 50 GR. butter
  • fish seasoning
  • salt and pepper
  • 500 GR. of small potatoes with Peel
  • 1 CDA. of Provencal
  • 2 CDAS. olive oil
  • 1 CDA. of aceto balsamico
  • salt and pepper
  1. Mix in a bowl the grated carrot, the green onions and chopped leeks, olive oil and Cook 2 minutes maximum (100% power). Salt and pepper to taste and perfume with lemon zest.
  2. Arrange the fillets in a greased, salt and pepper them and cover them with the cooked vegetables. Cut clean cherry tomatoes in half and place on vegetables.
  1. Mix the butter cut into small cubes, the chopped manfes and bread crumbs. Salt and pepper and add the seasoning for fish. Cover the surface of the fish and place in oven preheated at moderate of 15 to 20 minutes.
  1. Wash the small potatoes, place them with their shell cut in half with olive oil in a bowl, Balsamic balsamic vinegar and provenzal. Salt and pepper to taste and cook for 3 minutes maximum (100% power). Serve steaks of pejerrey with the warm small potatoes.
  • Times: This dish can be frozen in a container with hard cover during 1 month. To defrost in microwave, make it from 15 to 20 minutes to the 80% power.
Recipes easy to https://recetasdecocinafaciles.NET /

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