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Dia 38: ja que ahir vam explicar com fer les patates del fish & chips, avui fem el fish & chips però sense chips 🤩 això si: amb salsa tàrtara i pèsols 🌿 Bacallà! Image
És tot plegat ben senzill: farem la salsa tàrtara a base de maionesa, afegint-hi ceba tendra, tàperes i cogombrets envinagrats picats, mostassa i ou dur a dauets petits.
La bíblia (el Larousse Gastronomique) diu que ceba i cibulet, però per un sòl cop a la vida no li farem cas. ImageImageImage
Els pèsols els posaré congelats a bullir en aigua amb sal durant uns minutets i el bacallà dessalat el tallaré a daus, l'enfarinaré i el fregiré en oli abundant.
El truc xuli d'avui és el que ens serà útil per endevinar en quin moment el peix és cuit al punt: ni cru ni sec.
Agafem un escuradents i el clavem sense fer força a un tall de peix: si entra sense esforç i el travessa, és llest! En posat l'escuradents al llavi el notarem tebi.
Fora del foc, sobre paper absorbent, salpebrem el bacallà i a servir-se!
#bonprofit ImageImageImage
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