| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Italian |
Aldo & frie, New |
2 |
servings |
INGREDIENTS
| 2 |
|
Steaks of salt fish |
| 2 |
|
Cloves garlic; sliced |
|
|
Fresh rosemary |
| 2 |
tb |
Butter |
|
|
Sprinkle of flour |
|
|
Olive oil |
| 20 |
|
Potatoes; medium sized |
|
|
Olive oil |
|
|
Black pepper |
| 2 |
|
Whole garlic cloves |
|
|
Cooking oil for frying |
|
|
Sprinkle sesame seed oil |
| 4 |
|
Handfuls bok choy |
|
|
Sprinkle soy sauce |
| 4 |
|
Handfuls stems |
INSTRUCTIONS
FOR THE POTATOES
BOK CHOY
Stuff the fish with the herbs and garlic in holes on the sides. Sprinkle
some flour on the fish and then pour some olive oil on top.
Part boil the potatoes, halve them and then roast with olive oil and butter
on the cooker. Now put the salt fish on top and add black pepper and lemon
peel. Leave in the oven for 25 minutes, the fish ir ready when it is warm
all through.
For the bok choy, pour the cooking oil in a wok and add the stems. Next add
the sesame oil, garlic and bok choy. Finish off with some soy sauce and wok
for about 5 minutes.
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