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| INGREDIENTES DE LOS PECES AGUJA CON SALSA DE PEREJIL |
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| ELABORACIÓN DE LOS PECES AGUJA CON SALSA DE PEREJIL |
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Ponle sal a los trozos de pescado de aguja y fríelos en una sartén con aceite de oliva. Mientras tanto cuece las patatas con sal en una cacerola. En otra cacerola, haz una bechamel a la que le añades un manojo de perejil picado. Se sirve poniendo unos trozos de pescado en cada plato con unas patatas cocidas al lado y con la salsa de perejil por encima de las patatas y parte de los peces aguja. |
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Daniel P. @ 18:14 | comentarios (2) | Links Permanentes
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