Turkish menu 3

TURKISH MENU 58236 HAKE IN ALMOND SAUCE INGREDIENTS for 6persons 6 slices of hake, an onion, 3 carrots, a stick of celery, parsley sprigs, 5 120 g peeled almonds, 60 g breadcrumbs, 2 lemons, a glass of extra virgin olive oil, 3 tablespoons of raisins, half a teaspoon of peppercorns, white pepper to grind salt.

Soak the raisins in a bowl with hot water; Peel the onion, check and scrape carrots; wash all vegetables, parsley and lemons; squeeze the juice of one lemon.

Put the vegetables in a pan and add 1-2 stalks parsley, add the peppercorns, two tablespoons of coarse salt, half lemon juice and 4 l of water.

Bring to a boil and cook until the carrots are cooked, but al dente; remove the carrots with a slotted spoon and keep them aside.

Immerse in boiling water the slices of hake, Squamata and bleached, wait to resume boiling, lower the heat and cook for 10 minutes.

Puree the almonds in the robot along with the breadcrumbs soaked in cold water until mixture is creamy and smooth, add salt, pepper and mix, add the rest of the lemon juice and olive oil, gradually and at reduced speed.

Reduce slices carrots, drained and wring the raisins.

Drain the slices of fish with a slotted spoon, place on a serving platter and remove the skin; circondateli with sauce, Garnish each piece with carrot slices, parsley leaves and raisins.

YOGURT CUCUMBER Peeled AU three small cucumbers, cut them into thin round slices and put them in a bowl; 300 g of yogurt combined with dense, some shredded mint leaf, 3 juice squeezed cloves of garlic, salt and a pinch of chili powder.

Stir 3 tablespoons olive oil and keep in the refrigerator for at least 30 minutes.

Complete the surface of yogurt with a drizzle of olive oil, a couple of whole chilies and a sprig of Mint.

Serve with crackers with cumin.

TOASTED FLOUR SOUP Pour 150 g flour ' 00 ' in a large non-stick pan and tostatela over medium heat, mixing continuously with a wooden spoon, until you will have hired a hazelnut color.

Merged into pan 150 g butter into small pieces and continue to stir until the butter is incorporated.

Lapped with one liter of cold water and then return to a boil, stirring constantly, Cook over low heat, stirring constantly, 10 minutes, season with salt and remove from heat.

Meanwhile, in a saucepan dissolve 60 g of butter with a spoon of tomato paste and pinch of paprika.

Deliver the soup in bowls and rifinitela with the melted butter, forming decorative patterns.

SAGE tea Cut into strips 3-4 Sage leaves per person, put it in a teapot and fill it with boiling water.

Let rest 10 minutes and strain the tea into glasses.

Garnish with Sage leaves and slices of lemon.