The Xató or Cható is a romesco sauce prepared with almonds and roasted hazelnuts used to season the xatonada, a fish with fish whose origin is disputed between several locations in the province of Barcelona. In recipes, this time we bring you an exquisite xatonada recipe and its xató sauce to make it at home. The elaboration of this sauce and salad is thorough but unique, thanks to all the ingredients it carries. The salad rests on a escarola bed and prepares with fish such as cod, tuna, beautiful or boquerrón. Do you want to try it? Then stay with us and discover how to do xatonada!
| 🚻 4 Diners | 🕘 2h 30m | 🍵 Discreting High | 🤯 |
| Ingredients to make or xató: |
| 1 handful of almonds without skin 1 handful of skinless hazelnuts 5 grooves in vinegar 1 piece of desalted cod 1 ñora 1 clove of garlic 10 olive games 1 escarole 3 slices of bread 1 cup vinegar of vinegar from vinegar White wine 1 can of canned beautiful or tuna 1 small glass of olive oil 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make or xató:
1. Find out the cod soaking it for approximately 5 hours and changing the water three times. Prepare the olive games and, if they can be homemade, much better. Also take out the boquerrón in vinegar and the preservation beautiful.
2. Take 1 large or 2 smaller and hydrasty to extract its inner meat, you just have to soak it withdrawing the anger from the ñora and submerge it in hot water for a good time.
Trick: You must put a counterweight container that sinks the ñora so that it does not float.
3. Cut the escarole, wash it, drain it and remove the thickest branches. Choose it and reserve.
4. In a bowl, put the slices of bread soak with vinegar. Make sure they are well covered and then drain them.
5. Take a pan to heat and take nuts, that is, hazelnuts and almonds. Remove with the mango of the pan so that they do not have too much.
6. Sacalas of the pan once they are golden and let them cool a little. Whatever with the processor or crush them with the mortar.
7. Remove the crushed nuts and introduce the garlic, the meat of the ñora and the bread slightly drained to the crusher. Add the olive oil and a salt pinch, crush well until it is like a fine paste. Mix everything with the nuts so that the xató is merged, forming a pasty but manageable sauce.
Trick: If the xató has been too hard, add a little more oil.
8. Put the escarola in a Honda fountain, pour part of the xató on it. Do it with a tongue so as not to damage the escarole. Stir and mix well to be impregnated with all the flavors and ingredients of the Xató sauce.
9. The mixture passes to a source of presentation and places the olives, the anchovies and the beautiful. Demate the cod covering the salad and ends with a few tablespoons of xató sauce. You can accompany the xatonada with a typical artichoke tortilla or botifarra (butifarra). Bon Profit!
