Saturday, June 6, 2009
Psoriasis Head Swollen Lymph Node
Ingredients:
1 / 2 kg of dogfish in thick slices
2 tomatoes 1 green pepper
1 large onion or 2 small
4 garlic
1 / 2 cup manzanilla de Sanlúcar
Salt and pepper.
The first is to remove the bone and cut each slice dogfish into two fillets. What seasoning. We offer heat a little oil over high heat mark it (only around trip). We reserve the dogfish apart. (You can flour the dogfish before passing it to the pan, but I'd rather do without flour)
Peel the onion and garlic and cut into slices. Deseed the pepper and cut it into slices. Add it to the pan where did the fish and let poach over low heat.
Meanwhile peel the tomatoes and remove their seeds. I chop and when poached onion and pepper then add to the pan and we fry over low heat.
Add the half cup of chamomile and climbed the fire to evaporate the alcohol.
Add the dogfish and let two or three minutes the fire. We turn off and let it heat covered for 10 minutes and you're ready to eat.
I've served with fries and a glass of wine.
And a close so that you get the whiff ...
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