Preparation

Cut and marinate the ray with salt and lemon juice to eliminate the smell of ammonia. Cut the potatoes into slightly thick slices and blanch together with the slices of ray. we put everything in the container that we use to serve. To prepare the sauce, crush the toasted almonds, parsley, garlic, fried bread, saffron, mix the beaten egg and add a little olive oil. Once the sauce is prepared, it is spread over the fish and potato slices and cooked over a low heat.

Ingredients

  • Ray,
  • potatoes,
  • eggs,
  • parsley,
  • Garlic,
  • fried bread,
  • roasted almond,
  • saffron
  • olive oil.