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INGREDIENTS |
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- 1 kg of sole or sea bream fillets
- 1 Kf peeled shrimp.
- 1 kg of calamari.
- 500g vermicelli of china.
- 1 kg of fresh brick or 2 foil packets purchased a grocery store.
- 1 bunch of parsley and chopped coriander menu.
- Salt, pepper, ginger, saffron to taste
- 1 cup oil, butter
- 2 egg omelette to close the cake |
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| PREPARATION |
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| TIME OF PREPARATION : 90 mn |
- Prepare the stuffing by mixing the flesh of fish, half of shrimp and squid, vermicelli of china (which is already on the boil and drain in the water a little salt), cilantro, parsley, spices the taste and half the oil. Book this farce.
- Spread on the table 4 to 5 sheets of brick, and stick to the egg on the edges, then put the stuffing previous tape on these leaves and roll up the dough, to get a cylinder.
- Redo other rolls. The pose one by one, from the middle of a baking dish and smeared with butter, in the winding as a snail, to fill the dish.
- Put in oven 20 minutes before serving at the table, accompanied by tomato sauce prepared as follows:
- In a saucepan, bring the other half of shrimp and squid cut into once, 1 can tomato concentrate, oil, parsley, cilantro and green and red peppers cut in from the juice of a lemon and spices to taste. Bake 10 minutes.
Posted by farah yacoubi
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