Pollack salt point
Did you know... regulates our energy level and cholesterolIngredients:
2 back of pollack
2 onions
1 clove of garlic
1 tablespoon of flour
1 splash of white wine
Peeper
Cooking:
1 In a flat pan cast a stream of olive oil, when hot, add the
onion and finely chopped garlic, season and sauté until
pocharlo.
2 We introduce the pieces of fish that have previously cut
and put ground pepper (do not put salt, since the steak is
the point of salt) and put the wine evaporate once, add a
glass of water diluting the flour cook a few minutes
leaving.
3 And you're ready to serve.


