Breaded codfish with rocket and spaghetti with sweet and sour tomato sauce
How about today preparing a breaded codfish with rocket for lunch with Riberalves Codfish, Ready to Cook. Bon Appétit!
750 g deep-frozen soaked codfish Riberalves
1 bay leaf
For the spaghetti sauce:
2 peeled and diced tomatoes
1 tablespoon of corn starch
20 g of chopped fresh ginger
1 cup of sherry vinegar
1 glass of orange juice
1 coffee spoon of soy sauce
For the spaghetti:
250 g of spaghetti
1 tablespoon of olive oil
How about today preparing a breaded codfish with rocket for lunch with Riberalves Codfish, ready to cook.
Clean the codfish and let it rest in the fridge for half an hour in lemon juice and a bay leaf. Dry it well, cut it into small loins, coat them in flour, beaten egg and finally in breadcrumbs. Dip them directly into the hot oil to fry. When they are ready, remove them with a slotted spoon and dry on absorbent paper.
Cook a portion to taste of spaghetti in boiling water with salt and a tablespoon of olive oil.
Combine all the sauce ingredients in a blender and allow it to reduce over a low heat until creamy.
Serve the breaded codfish (not without first livening them up with a few drops of lemon juice) with an rocket salad and the spaghetti generously covered in the sweet and sour sauce.