Clean , sprinkle with salt and refrigerate for several hours. Fry in olive oil until well cooked. Remove the and fry the chopped onions in the same oil well browned. Bone the fried , reserving the cooked fillets. Add the head, bones and skin to the fried onions and cook with four cups of water in the pressure cooker for 15 minutes, or for a longer time in an open pan. Strain the broth, discarding solids and reserving the broth. Boil the rice (which has been soaked in hot water for 30 minutes) in the broth using 1-4- CUpS of broth for each cup of rice. Adjust salt. Simmer the rice on a low fire so that most of the broth will be absorbed. Mean- while, butter a one-quart mold and arrange sauteed, blanched almonds and pine nuts in it. Spoon cooked rice into the mold. Unmold onto a serving plat
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| - Clean , sprinkle with salt and refrigerate for several hours. Fry in olive oil until well cooked. Remove the and fry the chopped onions in the same oil well browned. Bone the fried , reserving the cooked fillets. Add the head, bones and skin to the fried onions and cook with four cups of water in the pressure cooker for 15 minutes, or for a longer time in an open pan. Strain the broth, discarding solids and reserving the broth. Boil the rice (which has been soaked in hot water for 30 minutes) in the broth using 1-4- CUpS of broth for each cup of rice. Adjust salt. Simmer the rice on a low fire so that most of the broth will be absorbed. Mean- while, butter a one-quart mold and arrange sauteed, blanched almonds and pine nuts in it. Spoon cooked rice into the mold. Unmold onto a serving plat
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| abstract
| - Clean , sprinkle with salt and refrigerate for several hours. Fry in olive oil until well cooked. Remove the and fry the chopped onions in the same oil well browned. Bone the fried , reserving the cooked fillets. Add the head, bones and skin to the fried onions and cook with four cups of water in the pressure cooker for 15 minutes, or for a longer time in an open pan. Strain the broth, discarding solids and reserving the broth. Boil the rice (which has been soaked in hot water for 30 minutes) in the broth using 1-4- CUpS of broth for each cup of rice. Adjust salt. Simmer the rice on a low fire so that most of the broth will be absorbed. Mean- while, butter a one-quart mold and arrange sauteed, blanched almonds and pine nuts in it. Spoon cooked rice into the mold. Unmold onto a serving platter. Garnish with large pieces of the fried . Serve lukewarm or cold. Serves 6 persons.
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