Fish fingers
Ingredients for 8 people:
1kg fish fillet, 1 litre sunflower oil
salt and pepper to taste
wheat flour to bread
Pasta:
225g (1 1/2 cup) wheat flour
3 teaspoons baking powder
250ml beer
1 egg white
Col 1 spoon of honey coffee
Sauce:
80g (1/3 cup) cream cheese
1/3 cup fresh cream, 3 tablespoons lemon
zest of 1/2 lemon
salt to taste
Procedures to prepare it:
Prepare the dough: put the flour, yeast in a bowl and add the beer and stir vigorously with the fouet. Beat the egg whites not very firm. Mix in the dough and mix well with the fouet. Place the bowl of the dough on top of the ice or take it to the refrigerator while preparing the fish and sauce. Place the oil in a high pan and turn on the heat to heat up. Wash, dry the fish fillets, portion in 1cm high pieces and sprinkle with salt and pepper.
Pass the fillets in the wheat flour and remove the excess. Then (with the oil already hot) pass the fillets one at a time in the dough and put to fry. Remove when golden and place on top of a grid or sieve to remove excess oil. As you fried several, place on a baking sheet and bake at 180C while frying the others. The taste will be quite good and it will be best for 6-8 people to eat. It will be good if we can share the food with family members and friends so that it will taste best with them.
Prepare the sauce by mixing the cream cheese and the cream with the fouet, stirring well. Add the lemon juice and zest and stir. Serve the hot fish with the sauce. You can use the canned cream instead of the fresh cream. You can use the fish you find, but remove the bones.
Pork shank cider sauce with red onions
Ingredients for 8 people:
2.5kg pork shank, 7 purple onions, peeled and cut in half
Inada marinade: 1 sliced onion, 3 sliced garlic cloves, thyme, 4 bay leaves, salt, 1 beer, 1 tahiti lemon juice
Sauce:
1/3 cup brown sugar
3 cups of cider (apple sparkling wine)
Xícara 1 cup apple juice
Procedures to prepare it:
The night before roasting the ham, season with all the marinade ingredients, enter the tip of the knife at the back with the meat well pierced to get the seasoning well. Do not cut the front part for the leather to look very nice when serving. Cover and leave in the refrigerator until the next day. Prepare the sauce by mixing the sugar, cider and apple juice and reserve.
On the morning you are going to roast the ham, remove the seasoning from the pan (reserve for another use). Line the bottom of the pan with the onions cut in half with the cut side down. Place the ham on the bed of onions. Return the thyme and bay leaves to the pan, sprinkle with a drizzle of olive oil.
Sprinkle with enough sauce to cover the bottom of the pan (2 ladles). Close tightly with 2 or 3 sheets of aluminum foil to avoid steam escaping and place in the preheated oven at 160ºC for 2 hours to bake, opening the foil every 30 minutes and basting with more sauce. After 2 hours, increase the oven to 200C degrees, remove the foil and let it brown, always looking to avoid burning the bottom of the pan. This was made possible in my sister restaurant with the help of some good chefs and this was such a result of amazing effort from all of us.
When browned, place the onions on a serving plate, slice the ham and place the roasting pan over the top of the stove on the bottom, add 1/4 cup of water, deglace (scrape the bottom and sides of the pan) to remove all flavor, strain and serve the sauce separately.
Looking very delicious