Take the mushroom hat and clean well with a damp cloth.
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| Ingredients to make Lubina with CEPS (Boletus edulis): |
| For 1 people :: 200 gr. Lubina (Despininated Loin) 1 UD. CEPS (medium) aceite de Oliva 0.4º (Picual to be possible) 1 pinch lazy flour butter (a little) Sal Gorda |
Ingredients to make Lubina with CEPS (Boletus edulis):
2. Then cut it into sheets of about 2-3mm thick.
3. Subsequently, confite the sheets in olive oil at 65 70ºC in a Maria bath.
4. When they are, let them cool and then drain, reserve the oil for sauteed, vinegar, cold sauces …
5. Slide a good lubina and despair.
6. Cut a supreme of about 200grs from the back. and remove the skin.
7. On the back of the spine, which hits the thorns, add a little ehhh a little … put a pokito less flour, then add fat salt and then cover with the CEPS sheets that must be staggered.
8. Once the spine has been prepared, put it in a heat resistant vacuum bag and pack it carefully not to pass when you are emptied.
9. depending on the thickness of the supreme cook more or less time in water at about 80º.
10. It should be juicy not to cook wildly.
11. Once cooked get out of the bag and place.
12. The sauce is the result of the juice that remains in the bag mounted with a little butter in a saute over fire.
13. As a garrison you could put a brunoise ratio with an anger of floured algae and fried added at the last moment on the ratatus, sauteed with the oil of having confused the mushrooms.
14. enjoy!
