Description
This recipe is going to devote her compatriot, the scullion Cause katico, because thanks to her I met this unusual grains like sago. Getting to know her I liked it and I wanted to know what else besides a variety of casseroles, you can cook. And in the depths of the Internet found this unusual recipe.
Ingredients
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Sago
0.5 cup
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Apple
1 piece
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Onion
1 piece
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Fish fillets
2 piece
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Tomato paste
30 g
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Salt
-
Black pepper
Cooking
I found a recipe, in fact, the recipe was not similar, simply the memory of a dish that was prepared by the grandmother in the childhood and a rough listing of ingredients. Empirically picked my favorite proportions.
Let's start the cooking with the cooking sago. Rump fall asleep in boiling lightly salted water. Cook, stirring occasionally, 20-25 minutes. The result is that this mass is slightly similar to jelly with balls :) Not particularly appetizing? Do not be afraid, the night is young.
Onion and Apple peel, Apple cut out the core and all grind in a blender along with pieces of herring.
Before use wash the porridge of sago in cold boiled water, the weight becomes more attractive and crumbly appearance.
There are very few. In the resulting mass pour the cooked sago and add tomato paste. Salt-pepper to taste and mix well.
The result is a homogeneous mass with small balls eggs. Sago itself has a neutral taste and structure that resembles a cross between rice and pasta. But in the process it absorbs the taste and smell of other ingredients.
Generously smear the resulting paste on a slice of bread, close your eyes and enjoy, and sago-the eggs will try to assure that Your sandwich with caviar.
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