Page 35 - IFSO Cookbook 2022 con cover

Asturian Surprise International
Healthy Recipes Vol. 2

Jose L Rodicio, PhD
Central University Hospital of Asturias Cooking Instructions
Bariatric Surgeon
Associate Professor. University of Oviedo Instructions for crepes (frixuelos):
Oviedo, Spain 1. Beat the eggs and add salt and lemon zest and continue to beat the mixture
2. Add the flour, a little at a time, until the crepe batter is uniform and there are not any
Liliana Cabo-García, PhD lumps.
Nutritionist
Department of Pharmaceutical and Health Sciences, Faculty of Pharmacy, 3. Optionally, you can let the batter rest for half an hour, and then strain it to make sure
there are not any lumps.
CEU San Pablo University
Madrid, Spain 4. Using a paper towel, coat a frying pan with olive oil (just a thin layer).
5. Add a very small amount of batter to the hot pan (starting with just two tablespoons).
Spread it out to completely cover the pan (around 26cm diameter). After about 30
seconds or when we observe that the edges take off, it should be ready to flip.
6. When each frixuelo is cooked, put in on a large plate. Layer the frixuelos on top of one
another, until you have used up all of the batter.
Instructions for filling:
1. In a pan with virgin olive oil, sauté the garlic, pumpkin and zucchini previously
chopped.
2. In a pot we heat water and parsley and make the hake steamed or directly add the
raw hake to make it with the vegetables in a pan (next step, our preference for being
simpler).
3. In a pan we fried the vegetables, add the fish stock, the hake and the chopped prawns.
Continue simmering and add more fish stock until everything is well connected.
Instructions for applesauce:
1. Choose your apples.
2. Core and slice your apples. Eight slices should work nicely.
3. Time to personalise: Add orange zest, a spoonful of lemon juice and cinnamon.
4. Cook the apples with 100cc of water on medium heat for 20 minutes (lid on) until soft
and mushy.
Preparation: Ingredients 5. Puree with a blender to your favourite consistency, and add the vanilla.

Number of servings: 4 ● CREPES: 500 ml milk, 250g rice flour, For the final presentation of the recipe, we fill the crepes with the mixture of vegetables,
prawns and hake. In addition, we accompany with the applesauce to the side of the
Time of preparation: 40 minutes 4 eggs, ¼ teaspoon salt, zest from ½ a plate (2 tablespoons). We closed the crepes with a ribbon made with the skin of the
lemon zucchini. The Asturian surprise is ready to enjoy.
Suitable for both people living with ● STUFFING: 250g hake without thorns,
overweight and obesity, and following 200g prawns, 100g zucchini, 100g
bariatric surgery pumpkin, 1 garlic glove, 2 teaspoon
extra virgin olive oil, pinch of parsley,
pinch of salt Fish Stock Crepes Filling Plating
● APPLESAUCE: 2 apples, lemon juice,
orange zest, cinnamon, vanilla.

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