Clean the rodabals, removing guts and side spines.
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| Ingredients to make Rodaballo stuffed with changurro: |
| For 4 people :: 2 Rodabals Median 1 txangurro (centollo) cooked and crushed 1 large onion chopped finely 2 medium potatoes 1 glass of water 1 branch of pars | For Provencal :: 1 Finely chopped garlic 1 tablespoon of chopped parsley 3 tablespoons of breadcrumbs |
| ADDITIONAL CHARACTERISTICS: Ideal accompany with white wine |
Ingredients to make Rodaballo stuffed with changurro:
2. Pela and cut the fine slices potatoes.
3. Put the potato slices on the oven source and place the rodabals (previously seasoned).
4. Spray them with a good stream of oil and a large glass of water and introduce them into the oven to 180º for 25 minutes.
5. Meanwhile prepare the filling, for this put the onion to poach, when golden it incorporates the flesh of the txangurro and saute well.
6. Remove from the pan and reserve.
7. Remove the rodabals from the oven, and very carefully, cut them from the top (at the height of the central spine), separate the loins and remove the central spines.
8. fill them and call them again.
9. On a plate, mix the ingredients of the Provencal and sprinkle the rodabals.
10. Enter them again in the oven to gratin.
11. In 2-3 minutes they will be ready.
12. serves in a tray with potatoes and adorns with a parsley branch.
