American sauce is the first thing we must start making.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make rodaballo trunk with seafood sauce, mushrooms and prawns: |
| For 4 people a rodaballo of kilo and a half, cut into 4 pieces. 200 grams of shitake mushrooms. 200 grams of peeled prawns. 1 cup of white wine. 8 tablespoons of olive oil. Salt. For the American sauce :: 250 grams of onion. 200 grams of carrot. 2 leeks. 200 grams of fresh tomato. 20 grams of rice. 100 grams of prawns 1 liter of fish broth. ½ Brandy Cup. Sal. |
Ingredients to make rodaballo trunk with seafood sauce, mushrooms and prawns:
2. To do this, we put the onion and carrot chopped in julienne (fine strips) over low heat.
3. about 45 minutes later, when they are halfway, we add the sliced leek.
4. We let the set half an hour more and incorporate the chopped tomato letting the set for about 20 minutes.
5. Add the previously sauteed prawns and flame with the brandy.
6. Add the rice, sauté the set, wet with the fumet (fish broth) and let cook covered for about 20 more minutes.
7. We crush with the blender and then collide 2 times so that no seafood shell does not pass.
8. We put the rodaballo with a little oil along with shitake type mushrooms and sprink everything with a little salt on a baking sheet.
9. We introduce in the oven at medium temperature, that is, at about 180ºC.
10. When the fish is almost roasted, we add a glass of white wine and on mushrooms, peeled prawns.
11. We leave off 5 more minutes and is ready to eat.
12. We accompany Rodaballos trunk with seafood sauce and roasted mushrooms and prawns.
