Baked Scallop Stuffed with Fruits and Vegetables + Photos
Notice:
Before Serving, remove the cotton string by cutting with scissors.
Ingredients:
1 large whole mullet, open at the back
Spices:
1 tablespoon of salt or to taste
2 tablespoons fresh dill (optional)
1 finger pepper, without the seeds and without the pricked ribs, (optional)
If you want to season with salt only.
1 twig of rosemary.
"NEVER PLACE GARLIC IN THE FISH LOSES THE FLAVOR"
Fruits:
1 large, thick pineapple, cut into regular slices.
2 to 3 boxes big strawberries cut into thick slices.
How to Prepare Mullet:
Wash the entire mullet in running water.
Season with salt, dill, and pepper. Rosemary leave in rest for 1 (one) hour, inside the refrigerator, covered with a dishcloth, or tuperware with lid
Filling:
300 grs. Of cornmeal, or what is needed
200 grs. Of fish cooked with salt, or shrimp, crab, crayfish.
100 or 200 grs. Mushrooms in canned, drained and washed slices
1 stalk of celery, finely chopped
1 garlic only the white part
1 large chopped onion
1 raw cut pea saucer, or asparagus (optional)
1 drained and washed corn can (optional)
1 cup (tea) of green olives
1 small red bell pepper
1 handful of parsley with chopped stem
3 tablespoons corn oil
1 or 2 roasted fried mullet roasted (optional)
How to prepare the filling:
In a large saucepan, fry the onion, celery, pork, and the pod until it is al dente. Add the corn, the bell pepper, the mushroom, the fish and the roasted veggies and dripping warm water until they are almost Cooked, finally the olives and chopped parsley, add the salt to pepper.
Add the cornmeal slowly and slowly until it reaches the desired point, if it gets too dry add oil or water, if it gets too wet add more cornmeal.
The filling is very moist.
Method of Stuffing the Mullet.
Put the mullet on a meat board, open the back, put the stuffing tighten, attach with a barbecue stick (the mullet is thick), or tie with cotton string, "wet the cotton in the oil".
Spread the mullet with butter not to dry,
Pass the already stuffed fish into the shape, cover with foil.
Oven 180 º C for 25 'to 30' minutes.
Open the oven and keep controlling, not to roast too much, that is dried.
How to Serve:
Recapping:
Before Serving, remove the cotton string by cutting with scissors.
Serve with pineapple and caramelated (glazed) strawberries.
It comes with lettuce, tomato and onion salad, chopped cabbage.
How to Caramelize the Pineapple:
Put the pineapple slices and strawberries in a frying pan with hot oil, fry for a few minutes pour over enough sugar to leave until caramelized, or (fructose powder). Fructose is diet.
Be careful not to let go of the point that the bitter caramel.
Wash the roasted egg, season with salt, cut into small pieces.
Pass on the wheat flour, or the cornmeal, beat to take away the excess.
Fry fish roe with oil. Use in a very high pot that sneezes a lot, turn and fry on the other side.
Use long cable fork.
Use the cooked crawfish to put in lettuce, tomato and onion salad .. cut the belly which is hard with scissors.
If you like, you can bake the whole chopped mullet and the farofa and the salad serve separately.
Notice:
Before Serving, remove the cotton string by cutting with scissors.
Ingredients:
1 large whole mullet, open at the back
Spices:
1 tablespoon of salt or to taste
2 tablespoons fresh dill (optional)
1 finger pepper, without the seeds and without the pricked ribs, (optional)
If you want to season with salt only.
1 twig of rosemary.
"NEVER PLACE GARLIC IN THE FISH LOSES THE FLAVOR"
Fruits:
1 large, thick pineapple, cut into regular slices.
2 to 3 boxes big strawberries cut into thick slices.
How to Prepare Mullet:
Wash the entire mullet in running water.
Season with salt, dill, and pepper. Rosemary leave in rest for 1 (one) hour, inside the refrigerator, covered with a dishcloth, or tuperware with lid
Filling:
300 grs. Of cornmeal, or what is needed
200 grs. Of fish cooked with salt, or shrimp, crab, crayfish.
100 or 200 grs. Mushrooms in canned, drained and washed slices
1 stalk of celery, finely chopped
1 garlic only the white part
1 large chopped onion
1 raw cut pea saucer, or asparagus (optional)
1 drained and washed corn can (optional)
1 cup (tea) of green olives
1 small red bell pepper
1 handful of parsley with chopped stem
3 tablespoons corn oil
1 or 2 roasted fried mullet roasted (optional)
How to prepare the filling:
In a large saucepan, fry the onion, celery, pork, and the pod until it is al dente. Add the corn, the bell pepper, the mushroom, the fish and the roasted veggies and dripping warm water until they are almost Cooked, finally the olives and chopped parsley, add the salt to pepper.
Add the cornmeal slowly and slowly until it reaches the desired point, if it gets too dry add oil or water, if it gets too wet add more cornmeal.
The filling is very moist.
Method of Stuffing the Mullet.
Put the mullet on a meat board, open the back, put the stuffing tighten, attach with a barbecue stick (the mullet is thick), or tie with cotton string, "wet the cotton in the oil".
Spread the mullet with butter not to dry,
Pass the already stuffed fish into the shape, cover with foil.
Oven 180 º C for 25 'to 30' minutes.
Open the oven and keep controlling, not to roast too much, that is dried.
How to Serve:
Recapping:
Before Serving, remove the cotton string by cutting with scissors.
Serve with pineapple and caramelated (glazed) strawberries.
It comes with lettuce, tomato and onion salad, chopped cabbage.
How to Caramelize the Pineapple:
Put the pineapple slices and strawberries in a frying pan with hot oil, fry for a few minutes pour over enough sugar to leave until caramelized, or (fructose powder). Fructose is diet.
Be careful not to let go of the point that the bitter caramel.
Wash the roasted egg, season with salt, cut into small pieces.
Pass on the wheat flour, or the cornmeal, beat to take away the excess.
Fry fish roe with oil. Use in a very high pot that sneezes a lot, turn and fry on the other side.
Use long cable fork.
Use the cooked crawfish to put in lettuce, tomato and onion salad .. cut the belly which is hard with scissors.
If you like, you can bake the whole chopped mullet and the farofa and the salad serve separately.
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