Ask the fishing store to be filled your rodabals.
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| Ingredients to make saffron rodaballo: |
| 2 rodabals of 500 gr 3 potatoes 1 pinch of saffron 1 glass of cava refined corn flour water pajil virgin virgin oil Hojiblanca salt pepper pepper |
| ADDITIONAL CHARACTERISTICS: Popular in spring-summer, ideal accompany with white wine |
Ingredients to make saffron rodaballo:
2. Save the thorns and heads to make a broth.
3. For the broth put the thorns and heads in a pot with water, salt and a branch of parsley.
4. Let cook for 8-10 minutes.
5. Salpimiento the fillets of Rodaballo and place them in a baking tray with a little oil.
6. Introduce in the oven to 200º c., For 10-12 minutes.
7. Strain the broth, add the pinch of saffron, the vessel of cava and let it reduce.
8. When it reduces, add some refined cornmeal diluted in water to gain the sauce.
9. Peel the potatoes and cut them into thin sheets.
10. Sazelas and place them circularly (supporting one on the other) throughout the bottom of the pan.
11. When brown, turn until it is done on the other side.
12. To serve place a potato cake on each plate, on top of the fillet of Rodaballo and finally SALSEA.
13. adorns with a sprig of parsley.
14. The saffron that is cultivated in Spain is the best in the world.
15. Although it is very expensive, a few strands were enough to give color and flavor to the sauce.
