closed the month of April with a simple and affordable prescription after vacacaciones days, communions and other expenses have to save wherever we can if we can.
Seeing the price so high that it was the rape, I decided to buy a box of frozen monkfish very good quality and acceptable price. This, together with a small amount of fresh seafood from the cheapest as I have prepared a tasty recipe and if it is filed in a beautiful and attractive we have secured all the praise.
Before leaving with the recipe I tell you that during this May I'll be doing the studio of Jackie Rueda (is a photography course) and what I see I will take some time off and not who will have time to post recipes, try everything you can and opt for dishes Fast and easy to prepare.
Ingredients and preparation:
well First clean the mussels and clams, put them in cold water with a little salt to release their land if they have.
left on a tray while the monkfish to thaw. If do you find the night before a source tapaditos in the refrigerator until useis, I recommend that tengais out of it a while to catch the fish meat to perfection.
put it in a pan with a clean mussels, white wine and cover them, take them to high heat and let it open. The remove from heat and chipping reserving carne.Colamos the broth and reserve have been released.
With clams proceed in exactly the same way as the mussels, reserving the flesh and straining the juice.
Peel the prawns and a cacerloa with water, a little salt, a good bunch of parsley and the shells and heads do a stock short. Cuad what we strain the broth and reserve.
Uniting the juice from the clams, mussels and shrimp to broth and cook a few minutes add salt if necessary. Chop into small pieces
little meat from mussels, prawns and crab meat, clams we leave as is.
In a saucepan put a splash olive oil and when hot add the flour and stir with a whisk to cook it and remove the raw taste. We gradually adding broth and stirring for ligand and leaves is smooth, when we have a creamy consistency without it being too light or too hard add the shellfish meat and let cook a few minutes stirring. At this time and the heat of the mass are the prawns immediately.
We place the monkfish loins and let the velouté napando longitudinally leaving a phyllite in the unfilled edges so that when enrollees do not come out.
curls and we skewer inserted in clubs, three per skewer is suficiente.Insertamos filetitos the stick into the wide portion of the back for us to be is seated at the source. The sprinkle with cheese gratin.
We put in the oven to 180 º C for 6-7 min and will be ready.
remain spectacular and with a delicious and surprising flavors.
Seeing the price so high that it was the rape, I decided to buy a box of frozen monkfish very good quality and acceptable price. This, together with a small amount of fresh seafood from the cheapest as I have prepared a tasty recipe and if it is filed in a beautiful and attractive we have secured all the praise.
Before leaving with the recipe I tell you that during this May I'll be doing the studio of Jackie Rueda (is a photography course) and what I see I will take some time off and not who will have time to post recipes, try everything you can and opt for dishes Fast and easy to prepare.
Ingredients and preparation:
- monkfish fillets (you can opt for another type of fish) 150 gr
- uncooked shrimp
- 100g fresh mussels clams
- 100 gr 100 gr
- fresh crab meat
- 50 gr flour broth
- have cooked seafood
- Salt, pepper, nutmeg
- Extra virgin olive oil Grated
- gratin
well left on a tray while the monkfish to thaw. If do you find the night before a source tapaditos in the refrigerator until useis, I recommend that tengais out of it a while to catch the fish meat to perfection.
put it in a pan with a clean mussels, white wine and cover them, take them to high heat and let it open. The remove from heat and chipping reserving carne.Colamos the broth and reserve have been released.
With clams proceed in exactly the same way as the mussels, reserving the flesh and straining the juice.
Peel the prawns and a cacerloa with water, a little salt, a good bunch of parsley and the shells and heads do a stock short. Cuad what we strain the broth and reserve.
little meat from mussels, prawns and crab meat, clams we leave as is.
In a saucepan put a splash olive oil and when hot add the flour and stir with a whisk to cook it and remove the raw taste. We gradually adding broth and stirring for ligand and leaves is smooth, when we have a creamy consistency without it being too light or too hard add the shellfish meat and let cook a few minutes stirring. At this time and the heat of the mass are the prawns immediately.
We place the monkfish loins and let the velouté napando longitudinally leaving a phyllite in the unfilled edges so that when enrollees do not come out.
curls and we skewer inserted in clubs, three per skewer is suficiente.Insertamos filetitos the stick into the wide portion of the back for us to be is seated at the source. The sprinkle with cheese gratin.
We put in the oven to 180 º C for 6-7 min and will be ready.
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