Gemmy Christmas Ferris Wheel

Cuban cuisine: Asado Parguito

Today I propose a recipe for "Roast Pargo" published in the book "Comidas en Criollas Ollas de pression: II Edición (Creole cuisine with a pressure cooker), María Teresa Cotta Col de, 1952, La Habana, Cuba

Parguito Asado

Ingredients 3 small pargo of 1 / 2 pound drop a

3 teaspoons chopped parsley 2 tablespoons lemon juice 1
/ 4 cup
olive oil 1 / 2 cup onion in 1 teaspoon of salt wheels

Preparation: Place the pot on the stove, place the onion, cut into wheels and above the fish marinated with salt, lemon juice and parsley. Add the oil and close the pot. When the pot begins to hiss pargo let cook for 5 minutes. After this time, turn off the heat and let the pressure go down slowly.

I "parguitos" of the picture, however, are finished in the oven, cooked in a salt crust.