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INGREDIENTS.

1 denton of 1200g (clean only guts with minimal possible opening, do not remove the scales)
two kilos of salt.

sliced \u200b\u200bgarlic (one head).

of parsley.

virgin olive oil and sherry vinegar.


PREPARATION:

tray in oven distributes a layer of salt and put the fish on top.




cover with salt and add a little water to compact the salt to form a shell.

Bake at 180 º for 50 minutes. (If you weigh a kilo and half-baked 60 minutes. For a fish to a kilo 45 minutes is enough.)

When fish is ready, remove the salt crust, and is disposed in a plate to serve individual portions are separated by ridges and then carefully removed the backbone.

rations are served boneless accompanied by buds, sprinkle everything with the sauce of garlic oil and perjil Vinage.

While the fish is done, prepare the sauce that'll take over. It is cast in a small pan, olive oil, a glass of sherry vinegar and garlic cut sheets (all cold). Then put the fire, the minimum and allowed to evaporate all the vinegar. Before removing from heat add a few leaves of parsley.

Hope you like it, it is very easy to prepare and can be done with other fish such as bass, bream and golden.

Yesterday I fished in the market and prepared Olivar Andreu my husband for dinner.

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DENTON IN SALT CHOCOLATE BROWNIE PIE, APPLE AND PEARS

BROWNIE CHOCOLATE CAKE, APPLE PEARS

INGREDIENTS 300g. flour.

400gr of apples and pears, peeled and seeded.

50g unsweetened cocoa.

375gr of butter.

250g of refined sugar.

100ml of water.

3 large eggs.

2 teaspoons baking powder.

½ teaspoon baking soda.

pinch of salt.

PREPARATION:

Preheat oven to 180 ° C.

Line a cake pan with baking paper.

Mix apples and pears, coarsely grated, flour,
butter, sugar, eggs, cocoa, 100ml. of
water, yeast, baking soda and a pinch of salt.

Pour the compound in a
pan and bake about an hour, or until,
inserting a toothpick in center comes out clean
.

Cool in pan 10 minutes. Dump
on a rack.
Remove the baking paper and let cool ..








Recipe taken from "The Golden Book of Chocolate" Bonvivant, p. 498

Robinbook

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Shoulder of suckling lamb OVEN ROASTED VEGETABLES WITH BISCUITS


SHOULDER OF LAMB SUCKING THE OVEN ROASTED VEGETABLES.

A shoulder of lamb (for two).

virgin olive oil.

Lard.

A sprig of thyme.

An eggplant, two red peppers, an onion and 5-6 cloves of garlic.

Cognac and a little white wine.

Grease a baking dish with butter and place meat cerdo.Salpimentar at source, spray with olive oil.

Add the chopped vegetables and whole garlic cloves, unpeeled, lightly chafados.Salar and drizzle with a little oil.

Add a little brandy and a little wine blanco.Unas thyme sprigs.

Bake at 200 º for two hours.


This recipe is quick to make and very easy, I also made beef round it goes great, and as for vegetables like me also add zucchini, but this time it had.
baking time depends on each one, you have to go watch the roast every half hour and turn it.


I hope you enjoy!