The very tasty silverside fish with a very compact flesh, is enriched with the northern ingredients, where the purple corn and the pumpkin don’t fault.
for 6 persons
| 5 units | SILVERSIDE FISH |
| 1 bunch | SPINACH |
| 200 g. | SARDINIAN CHEESE |
| 2 units | ONION (medium-sized) |
| 50 g. | BUTTER |
| n/a | GRATED NUTMEG |
Pumpkin cream
| 400 g. | PUMPKIN |
| 220 cc. | HEAVY CREAM |
| 250 cc. | VEGETABLES BROTH |
Purple corn flour sauce
| 150 g. | PURPLE CORN FLOUR |
| 1 cup | VEGETABLES BROTH |
| 50 g. | BUTTER |
| 3 g. | SALT |
| 2 g. | PEPPER |
*Filling *
Boil the spinach and strain. Chop the onions in small cubes and toss it in butter. Process the spinach with the tossed onions and add grated cheese plus the grated nutmeg. Salt and pepper as desired.
*Roll processing *
Clean the fish removing the fins, the head and scales, then put salt and pepper inside. Add a spoonful of filling (make the roll and blend with a toothpick). Bake during 3 to 5 minutes in an oven preheated at 200°C.
Purple corn flour sauce
Pour the flour in a frying pan. Toast 5 minutes over heat, adding butter. Then add the broth like a string, stirring so not to make lumps. Once it thickens, remove from heat.
Pumpkin cream
Make a pumpkin purée without lumps. Then place it in a frying pan adding cream and broth. Cook at a minimal heat till it gets thick.
This specie has a silver band that crosses its body, from head to tail and justifies the also known name of “silver arrow”. It has small and compact scales, and a very tasty flesh.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
Learn more about the original book.
About the book