Fry the prawns in oil.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make fish galantine: |
| 500 gr. of skinless hake fillets, 500 gr. of monkfish fillets without thorns or skin, 12 mussels, 200 gr. of prawns, 2 eggs, 1 trufa, 40 gr. of bacon, 1 cup of church, 2 tablespoons of breadcrumb |
Ingredients to make fish galantine:
2. Peel them keeping the tails.
3. Cook the mussels, without water, until they begin to open.
4. Cut out the tips of the fillets and give them rectangular shape.
5. Chop the leftovers of fillets and put them in a wide source.
6. Cut the bacon and truffle into strips and add them to the source.
7. Put the rap on the fountain, water with the Jerez and let macerate for 30 minutes.
8. Meanwhile, prepare a hard egg, peel and chop it.
9. Sprinkle with breadcrumbs and the chopped hard egg.
10. Beat the other egg and add it to the source. Salar and mix it slightly.
11. generously spread a fine fabric or gauze with oil and drain it.
12. Extend the fabric and place on it the hake fillets.
13. Cover with half of the maceration mixture.
14. Extend another layer with the Rape fillets, cover with the prawns of prawns and the meat of the mussels.
15. Place another layer with the other half of the maceration mixture.
16. Cover the last layer with the rest of the Rape fillets.
17. Fold the fabric to shape a roll. Tie the ends with a string.
18. also tie the center giving three laps of string.
19. Put the herbs, carrot, laurel and boil a few minutes in a casserole.
20. Add the fish roll and let cook for 30 minutes.
21. Remove the roll from the casserole, unleash it and tied it again by pressing more.
22. Place a weight above about two kilos for about twelve hours.
23. Remove the fabric and cut into slices.
24. Ideal to accompany with a little salad.
25. for 4 people
