We will ask the fishmonger to eviscere, descame and despair the corvines, without removing their skin.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| CORVINA INGREDIENTS WITH SAUCE SAUCE: |
| 2 Corvina units (1.5 kg.) 24 units of sea urchin 6 units of French onions or shalots 1 butter pellet unit 200 milliliters of liquid cream ½ small glass of Jerez 1 onion unit 12 grams of black pepper 2 laurel leaves 1 pinch of ground black pepper |
| ADDITIONAL CHARACTERISTICS: Average cost, ideal accompany with white wine, stew |
CORVINA INGREDIENTS WITH SAUCE SAUCE:
2. We will save the head, central spine and animal tail.
3. If the piece is great, we will tell you that you also separate the animal of the animal (which we will cook the next day in the oven as in the case of the tuna ventresca: it is delicious).
4. In a casserole we will boil the aforementioned remains of the fish (as well as some head and/or rag of hake, or rooster, or … that the generous supplier wanted to give us) together with the onion, cut into helmets , the pepper grains and the duly chopped bay leaves, along with a couple of liters of water.
5. Once it has boiled for 10 minutes over low heat, we will strain the whole, we will throw them away from the cat) the solid elements, and we will save the water to cook the crows.
6. That very very uncompromising agüita is what the French call Fumet.
7. In a pole – or Honda pan – we will put the butter pellet and take advantage of the French onions, previously cut into fine squares.
8. When the onion has reached its due transparency, we will throw with it the 120 tongue of the hedgehogs (which we will have previously extracted, of course, from the interior of the animals) or the content of our can of caviar of the holes and we will continue to heating slowly , moving with a wooden spoon and starting the tongue until they make them almost granules.
9. We will then throw a couple of blows of pepper grinder, we will add the liquid cream and the smell of the smell.
10. We continue to warm up, although on fire a little- poch, eye- stronger, taking into account that the content must be reduced, at the end of the process, in the middle of its volume.
11. We will heat our fumet and, when it boils, we will throw in it our two loins of Corvina, each cut into 4 parts, with their adhered skin, and let them boil for 5 minutes: no more.
12. We will take them out of the pot, we will put them on the dishes (2 slits per diner) and we will nappeate with the sea urchin sauce.
13. I have not talked about garrison because the original Tartesa recipe does not do so either.
14. However, depending on the appetite of diners, extrafinous stews, steamed patatitas, or any analogous fruslerÃa will do the accompaniment with great dignity.
