Choose a small fillet per person. Salat it, sprinkle it with lemon juice and let it stand. Distribute the shrimp in the center of each fillet, reserving some. Overwhelm them and accommodate them in an enmantecada source. Cover with a little white wine, season with salt, pepper and laurel.
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| Ingredients to make Cream Salsa: |
| 4 UNID. sole fillets 1 cch. lemon juice 1 pinch salt 1 pinch pepper 1 unid. paprika 1 ram. Laurel leaf 1/4 Kg. Peeled shrimp 1 vessel (s) White wine 100 g. Milk 2 units. egg yolks 1 cchta. mustza 1 cchta. cornstarch 1/2 Kg. Papas 4 Ram. lettuce |
Ingredients to make Cream Salsa:
2. Cover with aluminum foil and cook for 20 minutes. Uncover, cook 10 more minutes, collect the cooking background, strain it, add the cream, yolks, mustard and starch to thicken. Cook stirring well until thickens.
3. Throw on the fish, distribute some whole shrimp, heat and serve with the natural potatoes boiled and sprinkled with barely paprika. Accompany each dish with a fresh lettuce sheet.
