One of the accompaniments of this dish is a tomato compote that we will prepare previously.
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| Ingredients to make roasted lubina with a tomato compote and sauteed pods: |
| 4 ration lubins 250 grams of pods 8 tablespoons of olive oil salt |
Ingredients to make roasted lubina with a tomato compote and sauteed pods:
2. In a casserole with plenty of boiling water we scald the tomatoes for 3 or 4 minutes.
3. We remove and cool in water.
4. We peel, we remove all seeds and juices so that we only have the meat of the tomato.
5. We cut the meat of the tomato into very small pieces and mix with the sugar and with the lemon juice, we put over very soft heat and that boils continuously stirring so that it does not stick or burn the compote.
6. When you start thickering it will be at your point and we reserve for later use.
7. We despin the lubina and cut each spine into 2 regular pieces.
8. We leave slightly and reserve.
9. We clean the pods, chop them into fine strips and give them a boil in boiling water with salt.
10. When they are to say almost cooked but in the center with a crude tip, we take out of boiling water and cool in ice water to fix the green color of the sheath.
11. We drain immediately once refresh.
12. Sale in a pan with a tablespoon of olive oil and reserve in a hot place.
13. In that same pan we brown the pieces of lubina, slightly floured and cook back and back, first with the skin down to finish with the skin up which is how we are going to present this dish.
14. To know if the fish is cooked, we slightly press the skin and if the meat is separated into sheets is that the fish is at its point.
15. We present the lubina with the skin up and some graches of salt in scales or but of thick salt on top.
16. We accompany with the strips of pods and the tomato compote.
