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Le ricette di Pierre



Dosi per 4:

400 g filetti di merluzzo
1 scalogno
erba cipollina
1 spicchio aglio
1 uovo
120 g farina
1 limone

Incorporare in una Terrina l'uovo con poco latte, poca Birra, sale, farina e far riposare per 1 ora.

Tritare scalogno, erba cipollina, aglio e prezzemolo. Unire il pesce fatto bollire nel latte per circa 10 minuti e sbriciolato, salare, pepare e versare nella pastella mescolando bene. Friggere in olio bollente e servire caldi con fettine di limone.

Provenienza: RAI Televideo 11/11/1994

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