Salad the gold and place in the shell with the fish broth, steamed 15 minutes and reserve.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to do the cream with clam sauce: |
| For 4 people :: 1 Dorada of 2 kg. approximately 1/2 kg. of clams 50 gr. of butter 2 cuch. of flour 1/2 liter of fish broth 150 ml. of dry white wine |
Ingredients to do the cream with clam sauce:
2. Put 300 ml. of broth in a saucepan Add the white wine and reduce to living fire until approximately 1/4 liter.
3. Open the steamed clams, strain the juice they give off and add the reduced broth.
4. Brown the flour in the butter Incorporate the broth and cook over low heat 15 minutes (the sauce should not be very thick).
5. Remove the clams of the VALVAS and add to the sauce.
6. pour over the gold presented in skinless plates.
