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COD A LA RIBERA (KITCHEN CEUTA)

Ingredients:

1 kg cod fillets

4 leeks.

3 cloves garlic 1 l.

milk 80 gr.

flour 60 gr. Butter

ground pepper grated nutmeg Salt

olive oil

100 gr. Pistachios

Preparation:

In a pan sauté chopped leeks and garlic in a little olive oil, once ready well drained the oil reserve. Make a white sauce with milk, flour and butter to which add a little grated nutmeg, about 50 gr. pistachios, sautéed leeks and season. The bechamel with all the ingredients is passed through the mixer arm, then in a pan with olive oil fry the cod loins previously desalted and floured. To serve cover the cod with the sauce and garnish with ground or chopped pistachios.

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julienne ERIKA

Ingredients:

Media chicken

200 gr. Carrot

Two pieces leek

Three pads celery

100 gr. Turnips

A sprig parsley

A sprig cilantro

Salt, pepper and olive oil

150 gr. Ground beef meat

Three cloves of garlic

50 gr. Breadcrumbs

Three eggs

fried bread dice

tablespoon thin noodles

80 gr. Butter

Preparation:

We

chicken broth with a carrot, a leek, half the celery. Apart sauté in butter all the shredded vegetables with minced parsley and cilantro, then add the broth and finish cooking. While vegetables cook do some small meatballs with ground beef to which we added an egg, breadcrumbs, a clove of finely chopped garlic, parsley and salt. When soup is almost ready we add the meatballs and two boiled eggs sliced. To end the thin noodles and croutons to garnish.