We clean up the rodabals by removing the viscera and the side spines.
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| Ingredients to make Rodaballo stuffed with homemade txangurro: |
| 2 medium rodabals (140 g per person, approximately) 1 txangurro (centollo) cooked and crushed 100 g of large chopped onion finely 200 g of potatoes 1 glass of water 1 branch of parsley salt olive oil olive oil For the Provencal 1 finely chopped garlic 1 tablespoon of chopped parsley 3 tablespoons of breadcrumbs |
Ingredients to make Rodaballo stuffed with homemade txangurro:
2. We peel and cut the fine slices potatoes.
3. We put the potato slices on the oven source and we put the rodabals (previously seasoned).
4. We spray with a good stream of oil and a large glass of water and introduce in the oven at 180 ºC for 25 minutes.
5. Meanwhile we prepare the filling.
6. For this, we put the onion to poach and when it is golden, we incorporate the flesh of the txangurro and sauté well.
7. We remove from the pan and reserve.
8. We take out the rodabals from the oven and, very carefully, cut from the top (at the height of the central spine), separate the loins and remove the central spines.
9. Fill with the txangurro and close again.
10. In a plate we mix the ingredients of the Provencal (chopped garlic, breadcrumbs and chopped parsley) and sprinkle the rodabals.
11. We introduce again in the oven to gratin.
12. In 2-3 minutes they will be ready.
13. We serve in a tray with the potatoes.
