Pejerreyes, Commodore Style
Origin: Buenos Aires
Source: Alice de Carreño, 1890
Ingredients
- pejerreyes (South American silverside/smelt)
- onion heads
- hard-boiled eggs
- tomatoes
- breadcrumbs
- salt
- butter
- pepper
- cumin
- oil
- vinegar
- pickled onions (cebollas escabechadas)
- parsley
Instructions
- Very finely chop onion heads, hard-boiled eggs and deseeded tomatoes; coat with breadcrumbs, season with salt, and fry in butter.
- Sprinkle the fry with pepper and cumin, and stuff the prepared (scaled, cleaned, boned) pejerreyes with it.
- Arrange them in the fish kettle with water and salt, cover, and boil one hour over a good fire.
- Lift them out carefully and transfer to the serving dish.
- Dress with oil, vinegar and pepper, and serve garnished with pickled onions and sprigs of parsley.