Prepare the dressing: wash the citrus and dry with a cloth; Grill the peel in Fine Julian (without the white part so as not to bitter) with a special grater or cutting the skin with a sharp knife and then in fine strips.
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| Ingredients to make grilled beefs with special Juliana: |
| 16 OPEN MEDIUM BOQUERONES WITHOUT ESPINAS 1 Cebollet 1 Sandie |
Ingredients to make grilled beefs with special Juliana:
2. Place on a glass bowl and add the oil.
3. Let stand at least 1 hour at room temperature, stirring the set from time to time.
4. Squeeze the citrus and set aside the juice obtained.
5. chop the onion and garlic as fine as possible; Put in a pan with a little macerated and cast oil, and fry 10 minutes over low heat; Remove from heat and add the julienne and mustard, stirring with rods to mix it well.
6. Reserve this sauce to cover the grilled buttons.
7. Wash anchovies and dry with cooking paper.
8. Sprinkle of pepper and fat salt, and place on a fountain, spraying them with part of the macerated oil on both sides (they can be left overnight, so prepared).
9. At that time they go through a very hot plate, brushstrokes with oil, until brown.
10. Place on the presentation source and cover with citrus sauce.
