SEA-BREAM with SALT:

1 sea-bream of 1 kg (approx.)
2 kg of fatty salt.
A little water
Potatoes straw to accompany.

- For sauce will tártara:
1huevo
1 oil glass
1 spoonful vinegar and salt
1 vinegar gherkin
Vinegar caper Puñado
1 egg cocidO

DEVELOPMENT:

Cleaning well the sea-bream by inside and quítale escamas. Humedece salt with a little water so that it is made more compact. In a plate of furnace, it prepares a layer of salt and place the sea-bream in top. It covers completely with more salt and furnace during 20 minutes with 180ºC. When it is made, extraction of the furnace, breaks the salt crust by giving him blows.

It prepares a mayonnaise by beating with a mixor his ingredients. For sauce will tártara, mixture all the ingredients, many picaditos, with mayonnaise.

It serves sea-bream in a source by withdrawing the skin to him, without the head, opened by half and without the spine. Acompáñala with sauce and of potatoes straw

SEA-BREAM WITH THE FURNACE:

2 sea-breams
2 tomatos
5 garlic teeth
1 guindilla
oil virgin additional Hojiblanca
salt
parsley piqué

DEVELOPMENT:

Clean sea-breams and the extraction the spines. Do not withdraw the skin.

It covers the plate of the furnace with role of aluminium. It pours an oil chorrito and place in top the 4 spines of sea-bream, by leaving the skin upwards.

On each piece, pon a heavy salt puñadito and extiéndela. It introduces into the furnace with 220ºC during 10 minutes. When they are made, retírales skin with care and colócalos in a vast source.

It cleans tomatos and córtalos in heavy discs and fríelas in a frying pan with a little oil. Colócalas in the same source as fish.

Pon some 8 spoonfuls of oil in another frying pan, heats and adds the garlic teeth cut in blades. When one gilds a little, adds bands of guindilla. It pours oil on fish. It powders with parsley piqué.

SEA-BREAM IN STOVE:

2 sea-breams of ½ kg.
1 tomato
20 green asparaguses
1 lettuce
1 mauve lettuce
Oil virgin additional Hojiblanca
Vinegar
Pepper
Salt

DEVELOPMENT:

It bones sea-breams. Salpimienta nets and ponlos to be fried by the two sides in a frying pan with a little oil.

Peel tomato, córtalo in considering, adds a little oil, a vinegar chorrito of Modena and salt.

Cleaning well lettuces. For that déjalas in steeping with vinegar falls. It passes sheet feeder by the tap, escúrrelas well and trocéalas. Reserve in a source. At the time of being useful, aliña with oil vinegar and salt.

Clean asparaguses, retírales the stem, sazónalos and saltéalos briefly in frying pan with a little oil.

Is useful in a source, the nets of sea-bream and they accompanies by asparaguses.