This is a recipe for life, but for me one of the best, and if done The scorpion fish has no fish that exceed! The great secret of this recipe is to make the sauce very consistent, it is golden brown, or caramel. INGREDIENTS: 1 Scorpionfish
large
fillets 1 medium potato per person
2 medium onions 2 peppers
2 ripe tomatoes
3 garlic cloves
Flour to coat fish.
extra virgin olive oil
1 liter fish stock. If you do not have to do, we can put a piece of fish stock.
PREPARATION:
Wash the peppers. Split in half and remove seeds and tail. In a saucepan with water just to cover the heel, put on fire. When it starts to boil remove and sneaked. Reserve the juice from the pepper and scrape the pulp from Nora.
Put the oil in the pan for frying. With 1 / 4 of the vessel as we have enough. Heat to 180 degrees. Flour the fish and just for fun the flour is browned and set aside.
Cut to fry the onion, garlic and tomatoes.
In the same oil where ia have fried fish 160 degrees, will the onion, when you add the chopped garlic poached rather small, we remove a couple of minutes and add tomato. Sautéing let it go, if necessary add a little oil. Almost at the end
incorporate ñora pulp. Once the sofrito, add the sliced \u200b\u200bpotatoes flat, the stock of ñora we had booked and letting fumet are covered generously. Close the pot and set 4 minutes. Depressurize and open. Place fish
trying to cover, broth, the potatoes are best discovered that fish not because we want to release flavor into the sauce and the flour has to make it discards the sauce thickens. Close and set 3 minutes.
Once completed, depressurize, open and check the potatoes are cooked.
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