In a saucepan we will have a little butter and take it to the fire.
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| Ingredients to make sole loins with cava cream: |
| 1 sole of 500 grs 1 mediancebollet 1 branch of holes 250 grs of cava 250 grs of cream fat 65 grs of butter |
Ingredients to make sole loins with cava cream:
2. Add the scallion cut in julienne, the bouquet of grass and save.
3. Add the cava and reduce by half.
4. Then the cream and we will reduce again.
5. We will pass the reduction through a strainer and add the butter moving it until you get a homogeneous cream, we reserve in a hot place.
6. We glow the sole and we will put the loins on the plate and roast together with some vegetables to choose.
7. On a plate we will put the loins in the center, along with roast vegetables and water with the cava cream.
