- 500 GRAM ASPARAGUS, cleaned
and cooked 15 minutes
- BUNCH OF GREEN ONIONS
- 1/4 CUP WHITE WINE
- 600 GRAM TROUT FILLET, in large chunks
- 1/2 CUP CREAM
- 5 POTATOES, unpeeled and cooked 10 minutes
- 250 GRAM CRABMEAT, prepared fresh or from can
- 1 TBSP CAPERS
- JUICE AND RIND FROM 1/2 LEMON
- BUNCH OF CHIVES, chopped
- 1 TBSP PARSLEY, cut
- 1 TSP CAYENNE PEPPER
Chop half of the green
onions. Cut the asparagus in half and the remaining green onions in
chunks of the same size. Stir fry the chopped and cut green onions a
few minutes, add the white wine, the cream and the trout, and cook,
while stirring, on high heat until most of the liquid has evaporated.
Add the asparagus and cook two minutes more.
Peel the potatoes and
grate them. Mix them with all other ingredients and put the mixture
in the fridge for 2 hours. Form 12 potato cookies and fry these in a
layer of hot oil until golden brown, about 3 minutes on each side.
This is a recipe
Cuba. On 26 July 1953 the
Cuban revolution started,
led by Fidel Castro against the regime of Battista. Castro was
convicted by the court to 15 years prison, but came free in 1955 as a result
of international pressure. Click on
culinary calendar for more links
between cooking and history.