Frijobel, produits alimentaires surgelés.
COUVE E FEIJÃO
500 g frozen Frijobel small sardines
Salt, as needed
Flour, as needed
Frying oil, as needed
200 g cabbage julienne
1 pinch of baking soda
1/2 corn bread
1 small can of red beans
150 ml olive oil
6 cloves of garlic
1 pinch of white pepper
Fleur de sel
STEP BY STEP
Clean the sardines, wash them thoroughly and remove the guts. Season with salt and let them rest for a while.
In the meantime, heat water and season with salt. When it comes to a boil, add julienne cabbage and a pinch of baking soda. Let it cook for 3 minutes and drain well (save some of the cooking water).
Heat the olive oil and add the laminated garlic cloves, let them release the flavour for a minute on a low heat. Add the drained cabbage and sauté it for another minute.
Add the bread, previously crumbled, and sauté until it is toasted. Finally, add the beans and sauté a little more.
If the migas are too dry, add some of the cabbage cooking water, but be careful not to add too much so that the migas do not become a porridge.
Dry the sardines on kitchen paper and coat them thoroughly with flour. Deep fry in very hot oil until they are well golden brown on both sides
Remove and let drain on kitchen paper. Serve the migas still warm with the sardines.
