The lubina opens through the center and, after removing all the thorns, is cut in medallions that are placed on a smeared butter plate. Next, these medallions with salt, pepper and a lemon drops are seasoned, they are covered with cava and put themselves to climb for 3 or 4 minutes. When removing them from the heat, they must be arranged on a napkin and cover with another wet on their broth, so that they do not dry while the sauce is performed.
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| Ingredients to make cava: |
| 1 lubina of 3 1/2 kg. of butter 1/2 L. of fish veloute 1/4 of l of fresh cream (cream) 2 lemons 1 glass of cognac 2 chalotas salt pepper white pep |
Ingredients to make cava:
2. Salsa preparation: the shallot is finely chopped and struggled with a little butter. When the cognac begins to brown, making it burn, and then the cava used in the cooking of the lubina. Once the cava is reduced in half, the veloute and a little cream will be incorporated, which will be allowed to cook about 15 or 20 minutes taking care that it does not adhere. Finally, the sauce is passed through a fine Chinese and ends up seasoning.
3. To serve a slight layer of sauce is put in a source, the medallions are placed and covered with the rest of the sauce. You can brown a little in the gratin.
