Once the fish are cleaned, they are cut into fillets and are macery in cava along with the plant twit, thyme, bay, salt and pepper for 12 hours.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make cold rock fish to the cava: |
| For 10 people :: 150 gr. from Rodaballo 500 gr. from a thorough 200 gr. DE LLUERNA 150 gr. of Guiules (Julioles or Serrans) 200 gr. of sea spiders 250 gr. of milk cream 1/2 dozen eggs 1 bottle of wine from cava dry 1 vegetable cig |
Ingredients to make cold rock fish to the cava:
2. apart the heads and thorns of the fish are boiled for about 10 minutes, join the previous maceration and 15 more minutes are boiled.
3. The juice sneaks, the thorns are separated and in the meantime the juice is reduced by half for about 45 minutes.
4. Fish are crushed and, after adding the cream and eggs, they season with salt, pepper and nutmeg.
5. a mold with butter is spread and the whole set is placed in it: the reduced juice and the preparation obtained in the crusher.
6. It remains but sprinkle with thyme flower and introduce in the oven to 150º, where it will be cooked for 90 minutes.
7. The cake should be served cold.
