YOLI RUIZ

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Recipe

Curd of Fish of Holy Week

Name: Curd of Fish of Holy Week
Prep time: 90 min
Cook time: 90 min
Yield: 20
Cuisine: Internacional
Ingredients: 2 kilos dogfish, salty; 30 eggs; 1 kilo onion; 6 heads garlic; 6 paprika; 250 grams fresh chives; 3 tablespoons soy sauce; black pepper, to taste; 1/4 kilos cheese; 1/4 kilos bread crumbs; 6 bananas, fried in slices; 4 carrots, sliced; 6 potatoes, sliced; 1/2 cups olive oil; 100 grams olive, With bone

1h 30 mins

Low

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Recipe based on salted fish; The curd of fish of Easter made with dogfish and many vegetables is delicious.

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Ingredients

20 portions

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Preparation

The previous day it is put to soak the salted fish.

Later it is placed in a pot with water to parboil.

When chilling, take out all the thorns and bones that you may have, reserve.

In another container all the ingredients are chopped, onion, pepper, garlic, etc.

In a pan, place the oil and add it little by little and stirring the previously chopped until sauté, add pepper and soy sauce.

Then add the grilled fish and mix well, add the banana, potatoes and carrots and boiled potatoes, breadcrumbs, cheese and olives.

Once all is joined, it is reserved separately.

In another container, the egg whites are separated from the eggs and the egg yolks are beaten until they are about to sigh.

Take a tray or a pan and greased with oil, place a layer of the beaten egg then mix all the fish.

Finally the other layer of eggs, is taken to the oven at 175ºC for one hour or until a toothpick comes in, it comes out dry, can also be done in a pan over low heat.