Geddeterrin

Ingredients for Geddeterrin

Instructions for Geddeterrin

To prepare the Geddeterrin recipe, please follow these instructions:

Fathers: The cleaned fish is cut off skins and legs, and the real meat is cut into the tern, salted easily and kept cold. The ureal meat is freed as much as possible for bones, mases through a rough sieve and kept cold.

A little saffron is boiled in a little water until it turns dark yellow. The "mustard" mass is stuck with salt on a blender. Be careful not to use too much salt. Then add the sprout lemon peel, egg (one at a time), cream 13 and finally the cream. The fathers must not be too soft, so be careful with the flow. The fathers are taken in a large bowl, stained with saffron and filled with the pieces of meat. Bake in a greased form for 30 minutes at 170 C. in a small hot water bath. Refresh cool until next day.

The vegetables: The tomatoes are freed for skins and cores. Onions, bell pepper and carrots are peeled and cut separately into thin strips the size of a match. Onions and carrots are blanched in salted water - cooled off. The four vegetables are marinated with oil and vinegar, salt and pepper. The salad is washed and swallowed. It is all dressed to perfection and decorated with olive and grove.