Cola de pescadilla de pincho fresca (pieza entera)

Cola de pescadilla de pincho fresca (pieza entera)

de De la HuertaCasa

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Shipping only Community of Madrid

Origin: Cantabrian. Whole piece of approximately 750 grams.
De la HuertaCasa

De la HuertaCasa
Pedido mínimo: 49,00 € Envío en: 24 - 72h
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It is a white fish, which belongs to the merlucid family, its body is long, thin and with a large and robust head. It has two fins, the first comes out from behind the head. It is gray with a bluish touch and a white belly. It's a small hake. It feeds on crustaceans, squid and anchovy. It belongs to the group of white fish. Properties and benefits Being a white fish, it contains a large amount of phosphorus, especially recommended for the little ones. Great source of proteins of high biological value. It provides selenium and phosphorus as well as iron, magnesium and potassium. Potassium is an essential mineral for our nervous system. Phosphorus makes us have healthy teeth and bones. And iodine is essential to control the thyroid and finally selenium is an antioxidant that helps us with the immune system and fat metabolism. Nutritional value per 100gr Calories 73.90 kcal. Fat 0.80 g. Cholesterol 56.80 mg. Sodium 100 mg. Carbohydrates 0 g. Fiber 0 g. Sugars 0 g. Proteins 16.68 g. Conservation and tricks Whiting should be kept between 0 and 4 degrees of temperature. This way it will last for two to three days. It should be wrapped or covered with a damp cloth so that it does not dry out. Recipe and uses in cooking If you want to cook the whiting tail whole, you can make it stuffed; Preheat the oven to 200 degrees. Next you have to prepare the filling that will go between the whiting tails. First, in a blender glass, add a splash of oil, a few drops of lemon, a little parsley and cilantro and a clove of garlic. Grind well. Spread the mixture on the whiting tails. Cook 4 quail eggs, once cooked, place between the whiting tails, the eggs, some prawns and some small cubes of ham. Cover with the other glue and bake for 10 minutes.

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