Logotipo à cores, da empresa Frijobel

Frijobel, produits alimentaires surgelés.

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RAIE À L’HUILE

D'OLIVE AU FOUR

Plat principal

35min

4 personnes

INGREDIENTS

500 g Frijobel skinless stingray

1 onion

6 cloves of garlic

300 g small roasting potatoes

1 pinch of white pepper 

Fleur de sel

1 dried chilli

1 bay leaf, organic

Fresh organic parsley

150 ml extra virgin olive oil

4 Boiled eggs

 

INSTRUCTIONS

STEP BY STEP

  • 1

    cozer-as-batatas

    Start by heating water in a pan and season it with salt. As soon as it boils, add the unpeeled potatoes and cook for 5 minutes. Drain and reserve.

  • 2

    monte-o-tabuleiro

    Put the chopped onion and garlic cloves on an oven tray. Add the stingray slices and the potatoes.

  • 3

    monte-o-tabuleiro

    Season with salt, pepper and chilli. Finally, add the bay leaf, divided into two parts, and drizzle with olive oil. Bake in an oven previously heated to 180ºC. for about 30 minutes or until the potatoes are tender and the streak separates easily from the bones.

  • 4

    polvilhe-com-ervas

    Sprinkle with fresh chopped parsley and coriander. Serve immediately.