Eggs Stuffed With Brandade

The stuffed eggs may be an excellent cold and ready in minutes.

Ingredients
Eggs - 6 units
Filet of white fish (cod, Brazilian codling, pollack, eg) - 1 unit
Milk - 100 cm3
Olive oil - 10 cm3
Sal
Pepper
Mayonnaise - 30 g
Parsley

Preparation
Making hard boiled eggs. To place this in a pot with water and bring to boil. Once the water boils, leave the eggs for 10 minutes. Cool and reserve.

Tips for preparing boiled eggs:

- Fill the pot with enough water to cover eggs
- Eggs can be made from the start, the cold water, or just when it starts to boil. If one chooses the second option will be necessary to leave the eggs in a minute boiling water
- Once the water begins to boil, leave 10 or 12 minutes so that they are hard boiled eggs. Both the clear and the yolk are solid
- To find out if an egg is cooked must be done on the turn allowance. If you stop or turn awkwardly, is crude. Turning quickly, it will be cooked.
- Once the eggs removed from the boiling water put them in cold water. This will stop cooking and cool to be peeled.
- At the peel, help with running cold water to remove the peel

While the eggs are done, cook the fish for brandade.
Basically, the fish should be cooked in boiling water and then prepare a purée, mixing it with milk and olive oil. Book.

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Brandade:

It's called brandade brandade or to a very simple which is basically mashed fish. It is a traditional dish of French cuisine.
The most common brandade prepared with cod, but can use other white fish.

Ingredients
White fish fillets (Bacale, forkbeards, grouper, haddock, for example) - 2 units
200 cm3 milk (one cup)
Olive oil 10 cm3 (a bit)
Sal
White pepper

Preparation
Bring water to boil in a small pot. Once you break the boil, place the fish and cook for about 7 minutes. The aim is that the fish is cooked in the right spot.
Remove from water and crumble pisándolo with a fork, add milk, olive oil and seasoning. It must be a homogeneous puree.

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Peel the boiled eggs and cut in half. Then remove the yolks with a spoon and a fork with pisarlas. Mix the llemas with brandade and mayonnaise, and use this mixture to fill the egg whites that will now have a hole (where it was before the bud).