Frijobel, produits alimentaires surgelés.
D'OLIVE AU FOUR
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
STEP BY STEP
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.
Put the chopped onion and garlic cloves on an oven tray. Add the stingray slices and the potatoes.
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.
Sprinkle with fresh chopped parsley and coriander. Serve immediately.
