Brocheta de rape.
Ingredientes:
170gr rape.
4 trozos tomate italiano.
50gr cebollitas.
100gr judía.
70gr aceite.
30gr sal.
Elaboración:
1. Limpiar y sacar los lomos
2. Cortar en 5 tacos para hacer la brocheta.
3. Intercambiar rape, y tomate italiano y reservar para el pase.
4. Picarla la judía en juliana fina y reservar para el pase.
5. Marcar con aceite el rape a la plancha, terminar en el horno.
6. Saltear las cebollitas y las judías
7. Poner de base del plato, colocar la brocheta encima.
8. Terminar rociando por encima el jugo que suelta y decorando con hierbas.
Monkfish skewer
Ingredients:
170gr monkfish.
4 pieces Italian tomato.
50gr onions.
100gr beans.
70gr oil.
30gr salt.
Method:
1. Clean and remove the spines
2. Cut into 5 blocks to the skewer.
3. Swap rape, and Italian tomato and reserve for passing.
4. The Jewish chop fine julienne and reserve for passing.
5. Bookmark with oil angler fish grilled, finished in the oven.
6. Sauté onions and green beans
7. Place base plate, place the skewers on top.
8. Finish by sprinkling over the pan juices and garnished with herbs.
Ingredients:
170gr monkfish.
4 pieces Italian tomato.
50gr onions.
100gr beans.
70gr oil.
30gr salt.
Method:
1. Clean and remove the spines
2. Cut into 5 blocks to the skewer.
3. Swap rape, and Italian tomato and reserve for passing.
4. The Jewish chop fine julienne and reserve for passing.
5. Bookmark with oil angler fish grilled, finished in the oven.
6. Sauté onions and green beans
7. Place base plate, place the skewers on top.
8. Finish by sprinkling over the pan juices and garnished with herbs.
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