Mojarra or dorada a la bilbaína – Recipe by Carlos Arginiano in 55000 Recipes – 55000 Recipes

Fish and mussels

Carlos Arginiano prepares a classic fish recipe: Mojarra (although we can also use bream), accompanied by the traditional Bilbao sauce, a combination of flavors that will not leave you indifferent.

Ingredients (4 people):

  • 1 mojara or oral (1200 g)
  • 20 cherry tomatoes
  • 6 cloves garlic
  • 2-3 hot peppers
  • cayenne
  • 1 teaspoon sweet red pepper
  • extra virgin olive oil
  • White wine vinegar
  • Sol
  • parsley

Mojarra a la bilbaína

Preparation of the recipe Mojarra (or sea bream) from Bilbao by Carlos Arginiano:

Cut it head of a majar or oral, remove groin and forge them. Spread baking tray with a little oil, place modjara or bacon on bream (leaving the skin part down), water them with a little oil and fry them at 230 ° for 10 minutes.

Mojarra (or finishing) a la bilbaína

Heat a frying pan with a drop of oil, add Cherry tomatoes, season them and stew them.

Mojarra (or finishing) a la bilbaína

Remove the pan from the oven and water the mojara or sea bream by spraying on vinegar.

Mojarra (or finishing) a la bilbaína

Heat a frying pan with a lot of oil, add rolled garlic and hot red pepper. Stew everything until the garlic is slightly browned and pour everything on the majar or dorada.

Mojarra (or finishing) a la bilbaína

Mash the juice from the oven tray to the pan, give it to him short boil and return to water the mojara or sea bream. Pour the juice back into the pan, add the red pepper and a little chopped parsley, stir frying pan, bring to a boil and soak the fish.

Mojarra (or finishing) a la bilbaína

Serves modjara or dorada,, sauce and accompany it with sauteed tomatoes. Garnish the plates with a little parsley leaves.

Mojarra (or finishing) a la bilbaína


Watering the fish with the fried and boiling again in the pan (2-3 times) is a success that will make the sauce connect a little.

Presentation of the recipe Mojarra (or dorada) a la bilbaína by Karlos Arguiñano:

Mojarra a la bilbaína

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