This recipe that in recipesgratis.net we propose from baked rodaballo with cider sauce and boletus is very easy to prepare and impress your relatives in Christmas food. It is an option to take into account because in the oven it is simple and comfortable to prepare enough portions. The contrast of seafood and land flavors is also worthy of the best chefs.
| 🚻 2 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Ingredients to make baked rodaballo with cider sauce and boletus: |
| 4 fillets from rodaballo 400 milliliters of cider 70 grams of boletus 1 onion unit 1 over saffron 1 jet of extra virgin olive oil 1 pinch of sugar 1 pinch of salt 1 pinch of parsley |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make baked rodaballo with cider sauce and boletus:
1. We prepare the ingredients for this baked rodaballo. We will ask in the fish market to clean our rodaballo and cut it into fillets without thorns. For boletus we can choose several varieties of mushrooms. We will cut the onion into a fine julienne.
Trick: put the oven immediately at 180ºC.
2. We grease with oil a saucepan suitable for the oven, where we have Rodaballos fillets with the skin down. Above we add the boletus, previously washed and cut, and salt and pepper the set. We add some water (only the base of the pan) to cook the fish in the oven. We put it in the oven 20 minutes, at 180ºC.
3. We prepare the sauce of this recipe for Christmas while the Rodaballo is in the oven. In a pan we poach the onion with a little oil, next to a little sugar, another salt and the overwhelming over.
4. After a few minutes the onion will have taken color. Then we pour the cider and let it cook over medium heat for about 20 minutes.
5. After 20 minutes, we will only miss liquefy the onion and broth to make the cider sauce.
6. Meanwhile, we will have taken the rodaballo out of the oven with boletus. We will add the cooking baldness to the glass of the liquefield of the cider sauce, as well as a few boletus (not all).
7. We summon the fillets of Rodaballos and the watering with generosity with the cider sauce and boletus. We add some more boletus on top and sprinkle with a little fresh parsley. The baked rodaballo with cider sauce and boletus is already ready to take to the table, where he will accompany him or a white wine or, obviously, a little cider. And to finish the menu, what do you think of a dessert of Christmas fruits? Bon Appetite!
