This delicious blue fish lives in Mediterranean waters and in the cold waters of the Atlantic Ocean. It is much appreciated and consumed in many homes and restaurants in the world, since it is easy to prepare and eat, especially for its easy extraction of thorns. , simple, light and delicious. You dare? Stay in recipes and discover the detailed step by step.
| 🚻 2 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Plato |
| Bilbao Lubin ingredients: |
| 2 clean medium lubins and without thorns 1 red pepper 2 cloves of garlic 2 cayenas 2 Pellizcos of dry parsley 4 tablespoons of white vinegar 1 jet of extra virgin olive oil extra 2 pinches of sweet paprika 1 pinch of salt to taste |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Bilbao Lubin ingredients:
1. Clean the lubins so that they are totally free of thorns. Of course, it retains the skin so that when it comes to grilled they do not stay stuck.
2. cut the pepper in medium strips, put some oil to heat and sauté it until I took a little color. Watch that you don burn, retire it when you are ready and reserve it.
3. Peel the garlic cloves, cut them into fine sheets and sauté them in the same pan where you sauté the peppers. Add two Cayenas, although if you do not want Bilbao to be spicy, you can do without them. Once the garlic, take them out and reserve them with the pepper. Also withdraw the Cayenas.
4. Add parsley and paprika, remove and try not to burn, since the paprika in just seconds burns and bitter.
5. Pour the vinegar, remove and remove the pan from the fire. Apart, heat the iron or pan that you are going to use to cook the fish, so it will be ready and the lubina will not stick.
6. With the pan off the fire, add the garlic sheets and pepper strips and go stirring to form a sauce that will bind if the pan circulates circularly. Help yourself with the mango of the pan to move it with energy and do not use any kitchen utensils, you will see that the sauce is thickening little by little. This is the main characteristic of Bilbao Lubin, an emulsified sauce.
7. When the iron is very hot, spray a little oil to the loins of lubina, give them a salt point and kitchen the fish with the side of the skin down, so you will prevent it from getting stuck grilled. Kitchen the grilled lubina for 3 minutes on each side, and if it is larger, leave it 2 more minutes.
Trick: This fish is done in a short time, so try not to pass you so that it does not lose its delicious flavor and texture.
8. serves the lubine with the Bilbao sauce above. Enjoy this traditional dish of Basque cuisine with a glass of txakolà or the wine you like the most and some potatoes to the poor. After eating this delicious lubine recipe to Bilbao, enjoy a Basque dessert cake.
