Choosing little soldiers to include fish in the children’s diet is a success since as they only have a central spine, the little ones can easily remove the meat.
Ingredients for 4 people
24 soldiers (depending on size)
4 white asparagus
200g frozen peas
1 small onion
2 garlic cloves
250 ml of beer
1 tablespoon of flour
Chickpea flour
Extra virgin olive oil
Sal
pepper
1 teaspoon paprika
parsley
Elaboration
Heat some water in a saucepan and when it starts to boil, add the peas. Season and cook them for approximately 15 minutes. reserve them.
Heat 2-3 tablespoons of oil in a skillet. Peel the garlic cloves, slice and add them. Peel the onion, cut it into cubes and add it. Season and fry the vegetables over low heat for 6-8 minutes. Add the flour and cook it a little. Add the paprika, the beer and a little (150ml) of the water from cooking the peas. Cook the ingredients for 5-6 minutes. Transfer them to a blender glass and blend them with an electric mixer until you get a homogeneous sauce. Put the sauce in the pan and add the peas and asparagus cut into 2-centimeter pieces.
Heat a pan with plenty of oil. Season the soldiers with salt and pepper, pass them through the chickpea flour and fry them briefly on both sides.
Serve the sauce in the central part of the 4 plates and place 6 little soldiers on each one. Garnish them with some parsley leaves.
