Leek baccala on couscous (FUSION)



  • 1,96 lb unsalted baccala
  • 8 leeks
  • 0,22 lb flour
  • 1/2 glass of dry white wine
  • enough olive oil
  • Sunflower oil (for frying)
  • 0,55 lb couscous

Wash the baccala thoroughly, then cut it into two finger-length pieces, sprinkle it with flour, and fry it in plenty of hot oil until well browned on both sides. Cut the leek into round slices, leaving some of the green part. Kill it in a small amount of olive oil until it becomes opaque without browning. Add the fried baccalas, let it taste for a few minutes, then pour the wine, let it evaporate and remove from the heat. Serve over the couscous that you cooked according to the instructions on the package.

ENJOY YOUR MEAL 


 

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