We extract four rappes supreme and, with the central spine and the head, we make a fumet or fish broth to use later.
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| Ingredients to make rapito with cava sauce and prayer plums: |
| For 4 people :: 1 800 grams small rappe to 1 kg 2 thin leeks 150 grams of dried plums 80 grams of margarina 1 tablespoon of flour 2 Deciliters of cava 2 Deciliters of Fumet of fish 1 Decilitro from cream salt pepper white and nutzada |
Ingredients to make rapito with cava sauce and prayer plums:
2. On the other hand, we cut the leeks into julienne (fine strips) and wash them.
3. On a baking plate we place the sported rappel supreme and we roast over high heat with half of the margarine, half of the and a half cup of the fumet or fish broth.
4. We have about 3 minutes, we remove and reserve in a hot place.
5. With the remaining margarine, we save the leeks and the praying plums, salt and pepper, add the flour, the fumet, the cava and the liquid cream and we let it thickens for 5 minutes over low heat.
6. We rectify the salt and nuts sauce.
7. We put the sauce of leeks and plums on a plate and cover with the supreme, adding part of the sauce also on the fish.
