Wash and carefully dry the fish loins; Leave them on a kitchen and salt and pepper. Put the butter to melt in the water bath, in a deep saucepan; Squeeze the lemon and add it, little by little stirring with rods, add the cornstarch to ensure that the sauce is not cut.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make lubina with muselin to cava: |
| 4 200 grams lubina loins each 4 egg yolks 150 grams of butter 1 lemon 1 teaspoon corn |
Ingredients to make lubina with muselin to cava:
2. Add a yolk, incorporating it very slowly and then the next until they are finished, gently stirring in the same direction. Let cook in the spot maria until slightly thickens the cream and throw a little salt. Open the cava bottle and beating carefully, mixing with the cream until you achieve a foamy sauce. Stop stirring and keep in the water bath until we use it.
3. Put a pot with water to boil and cook the loins to the steamed, two or three minutes, covering the pot. Carefully remove the loins with a sparkling and place them in individual dishes. Cover perfectly with cava sauce and decorate with a sprig of fresh basil.
