1 Preparation: Bone the fish, cut into loins and these in fillets.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to monitor the rosemary: |
| 1 ud. 1.5 kg rappel. 2 ud. tomato leek onion zanahoria (some pieces) 1 vessel dry white wine (small) 1 ud. Chalota or half -onion 2 ud. potato 3 soup spoon olive oil 1 soup spoon |
Ingredients to monitor the rosemary:
2. Salpimentar.
3. In the casserole deposit the cuts and rap bone, cover with slightly salted water, add the pieces of leek, onion and carrot.
4. With these ingredients make a broth, also called Fumet.
5. 2 For the garrison, take the tomatoes, cut them horizontally in half, remove the nuggets and water they contain and chop diced.
6. Peel the potatoes, cut them into dice and cook them with water and salt.
7. 3 Cooking over medium heat a casserole with the oil, the chopped shalot and the butter.
8. When the casserole has taken heat, add the floured rapped fillets and brown them on both sides for two minutes.
9. Incorporate white wine and tomato.
10. Say a bit and add a cup (of coffee) of the fish broth.
11. Cover and have 5 minutes.
12. Move and turn the mont to half cooking.
13. 4 Presentation to serve, add some rosemary strands, sprinkle with chopped parsley and accompany with the potatoes.
