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PINOY BANGUS CORDON BLEU
FILIPINO RECIPE ~ BANGUS CORDON BLEU ~
Stuff deboned bangus with a filling flavored with kesong puti then wrap the fish in bacon and cook until done.
PINOY BANGUS CORDON BLEU INGREDIENTS
1 medium size boneless bangus
Soy sauce and kalamansi juice
2 tbsps. oil
2 cloves garlic, crushed
1 large onion, chopped
1/2 cup raisins
1/2 cup kesong puti or cottage cheese
1/4 cup chopped ham
1/4 cup green peas
1 tbsp. chopped celery
1 tbsp. chopped parsley
1/4 cup diced carrots
1/4 kilo bacon
TOPPING:
1/4 cup butotn mushrooms, sliced
1 tbsp. soy sauce
1 hard boiled egg, chopped
PINOY BANGUS CORDON BLEU PROCEDURE
- Rub the fish with soy sauce and kalamansi juice. Set aside. In a skillet, heat the oil then saute the garlic, onions, raisins, kesong puti, ham, green pease, celery, parsley, and carrots. Cook for about 10-15 minutes. Cool.
- Stuff the deboned fish with the sauteed mixture. Wrap the bangus with strips of bacon. Wrap in aluminum foil then bake or grill until fish is cooked. Remove the foil and bake uncovered until bacon is crisp and brown.
PREPARE SAUCE: Combine the mushrooms, soy sauce, drippings and boiled egg. Cook until thick. Serve with the stuffed bangus.
TIP: The stuffed bangus can also be breaded instead of being wrapped in bacon then deep fried until golden brown.
PINOY CHICKEN CORDON BLEU
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