1 Preparation: Sole rolls: 150 grs. Smoked salmon 6 medium sole fillets 3 large leaves of staggered chard stack the smoked salmon, the sole fillet and the green leaf.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make sole, prawns and scallops, in assaulted sauce: |
| For sauce :: 100 gr. Sunflower oil 8 ud. gamba (the heads) Lenguado (the retales, without soaking) 2 clove emincé 1 pinch saffron 1 laurel sheet 150 gr. Corted onion in marepoix 100 gr. Mushroom emincé 100 gr. DRY WHITE WINE SAL PIMENTE 1/4 UD. Gut 450 gr. Milk 40 gr. smoked salmon (retales) |
Ingredients to make sole, prawns and scallops, in assaulted sauce:
2. Roll up, film and steamed 5 minutes. Cool and cut in 5mm wide slices.
3. scallops: brown on a face, in pan barely greased with sunflower oil, 4 scallops.
4. Gambas: separate the heads and tails of 8 medium prawns.
5. Reserve the heads for the sauce.
6. Saute the tails in barely greased with sunflower ecite.
7. Reserve.
8. 2 for saucesacheating the oil. Save the heads of the prawns alone.
9. Add the sole retales.
10. Swallow.
11. Add the garlic, the saffron, the laurel, saute.
12. Add the onion, mushroom.
13. Swallow.
14. Break down with wine.
15. Evapoar.
16. wet with water.
17. Add salt, pepper, chilli.
18. Cook 40 minutes covered over low heat.
19. Infuse 2 hours before straining.
20. degrease.
21. Add the milk cream, the smoked salmon retales, crush with Turmix and evaporate to fluid sauce consistency.
22. strain by Chino Estameña.
23. Rectify texture, book.
24. 3 Presentation: Nori fried algae ciboulette salmon eggs 4mm long baston grids slices of boiled radish.
25. Napar half of the surface of the bottom of the plate with sauce.
26. Place harmonically on and off the sauce, sole rolls, scallops and shrimp tails.
27. cool off, trim and decorate with the elements of the garrison.
