Clean the rodabals, removing guts and side spines.
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| Ingredients to make rodaballo stuffed with txangurro: |
| 2 medium rodabals 1 txangurro (centollo) cooked and crumbled 1 large onion minced finely 2 medium potatoes 1 glass of water 1 branch of parsley salt oil for Provencal :: of chopped parsley 3 tablespoons of breadcrumbs |
| ADDITIONAL CHARACTERISTICS: Popular in spring-summer, ideal accompany with white wine |
Ingredients to make rodaballo stuffed with txangurro:
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. Enter them again in the oven to gratin.
10. In 2-3 minutes they will be ready.
11. serves in a tray with potatoes and adorns with a parsley branch.
12. The Txangurro or Centol makes a perfect pairing with the Rodaballo contributing to creaminess and a pronounced flavor of typical sailor dish.
13. For 4 people.
