Fish and mussels
Chef Carlos Arginiano brings us an original recipe: The only drinks with shrimp sauce, a delicious and innovative dish, but very easy to prepare. We invite you to prepare and try it!
Ingredients (4 people):
- 2 soles (1k)
- 8 shrimp
- 2 potatoes
- 1 onion
- 2 cloves garlic
- 200 ml of crushed tomatoes
- 50 ml of brandy
- 1 tablespoon flour
- extra virgin olive oil
- 100 ml txakoli (or white wine)
- 1 teaspoon dried tarragon
Preparation of the recipe Popietas de sole with shrimp sauce by Karlos Arguiñano:
Peel and cut in half garlic cloves into small cubes and put them brown in a casserole by spraying oil. Peel and chop the onion in the same way and add it. Saute vegetables for 6-8 minutes.
It includes shrimp heads and shellsand rework them a bit. Pour brandy and flambé. Add the flour and cook a little. Includes tarragon and crushed tomato. Pour 250 ml of water and cook the ingredients for 15 minutes. Crush and strain sauce s Chinese strainer. Book it.
Clean up sole by removing the skin (top and bottom). Take it out steaks and forge them. Spread them on table and place the shrimp tail (peeled) at one end of each fillet. Roll them up until you reach them 8 jumps. Put them in oven safe dish, water them with txakoli and bake them at 220ºC (preheated oven) for 12-13 minutes.
Peel the potatoes and with ball with ball (or Parisian spoon), subtracts balls. Place to heat water in a pot and forge it. Add balls and cook them for 10 minutes. Squeeze potato balls and stew them in frying pan by spraying oil. Season and sprinkle with a little chopped parsley.
Serve the sauce at the bottom of 4 plates and place on each of them, 2 fish and several potato balls. Garnish with a little parsley leaves.
When you go to flambé any food so as not to catch fire, it is very important to turn off the hood aspirator.
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Now is your time.
David from 55000 Recipes