Clean the rapped, removing the skin and thorns and eliminating the central bone, leaving the whole loins to reserve the spoils.
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| Ingredients to make winged vessel medallions: |
| 1 kg Rape of the central part 4 tablespoons olive oil 80 g pimentón salt lemon 2 tablespoons brandy 2 tablespoons orange juice 4 tablespoons ketchup 1/2 Sweet apple grated salt white pepper or drops of tabasco |
Ingredients to make winged vessel medallions:
2. Wash the two loins obtained, drying perfectly with a cloth.
3. Tie each spine, as if it were a piece of roast, with kitchen bramante, forming rings subject to a knot, imitating the tail of a lobster.
4. Put them on a source and brush them with the oil everywhere and spread it with the paprika covering them well.
5. Cook the rappers and bone spoils in a large pot with plenty of water and a bay leaf. Salar and cover.
6. When I boiled 10 minutes, remove the Laurel and put the backs and let them cook in the broth for 15 minutes, over medium heat.
7. After this time, they are removed and allowed to cool on a table to trench later, they will have taken a pink color.
8. Meanwhile, we prepare the pink sauce mixing the mayonnaise with the rest of the ingredients in a glass bowl. Leave in the fridge to keep it cold and serve in Salsra apart. Wash salad leaves, centrifuge and place on an elongated fountain. Cut the winding loins, removing the rope first, in rings of a thick finger.
9. Place them in two rows slightly mounted one behind others. Serve very cold.
