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loin of monkfish with shellfish velouté

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:

• 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

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.

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ACTS of 2011 ROMERIA

FRIDAY MAY 6:
9 pm: "DOWN." Moving our image from the chapel to the town by road.

(There will be shuttle bus to go to the shrine in front of City Hall, from 8-9 pm)

Saturday, May 7:

8 pm: PROCESSION of St. Pancras, for various streets.

10 pm: PEOPLE AND MUSIC FESTIVAL on Malaga Street.

(He invited all attendees to a snack)

SUNDAY MAY 8:

10 am: Departure towards Sierrecilla PARADE Lucas.

On Arrival: CELEBRATION OF THE WORD, in the Chapel of San Pancrazio.

then setting fiesta and procession, traditional tasting soup and bread from San Pancrazio.

ROMERIA HAPPY ALL

VIVA SAN PANCRACIO

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Our deepest fear is not inadequate,
but we are powerful beyond all measure.
is our light, not our darkness, that most frightens us.
We ask ourselves, Who am I to be brilliant, wonderful
talented, fabulous?
Actually, who are not to be?
are a child of God.
Your little games do not serve the world.
become smaller so that others will not feel insecure by your side
is not a sign or talent or lighting.
All were created to shine, as children.
were born to manifest the glory of God that is within us.
not only some of us, but everyone.
And our own light shine, we unconsciously give other
also shine.
well as, to free ourselves from our own fear, our presence automatically liberates
immediate fears of others.
                                                                 MARIANNE WILLIAMSON,
BACK TO LOVE


Everyone deserves the best and we must be convinced that it is actually doing well and wish it has a lot of these lines profundiad and truth.

today's recipe is another recipe from my mother and that if we liked them at home. It is a dish that my mother did in the spring-summer and is super convenient because it eats cold, so you prepare and save it in the fridge if abundance, removing it for a while before taking it in order to recover his temper and tastes. Hope you like it really is super simple to prepare and is delicious.

Ingredients and preparation:

• homemade tomato sauce Mayonnaise
• Home
• 1 chicken breast 1 cup whole
• rice 2 1 / 2 cups water 1 onion
• 2 cloves garlic Salt
• Pepper extra virgin olive oil

For homemade tomato sauce: 1.5 Kg

• tomatoes 1 onion 1 red pepper
• 4 tablespoons olive oil 1 bunch
• herbs (rosemary, thyme, basil) as I like more salt and pepper

Peel and halved tomatoes to remove seeds and water and cut into small cubes.

Peel and chop onion.

Heat the oil in a pan and add the onion cooking it over low heat 5 to 6 minutes, stirring until it becomes transparent.

We add diced tomatoes and bouquet garni and season. Mix and bring to boil, when we went down a break to cook over very short and we continue cooking for 30-40 minutes stirring frequently until it has practically water evaporation.

When turn it into a thick paste, remove from the fuego.Si has been too thick for personal taste as we passed by the Chinese or the mixer.

reserve the tomato sauce does not have to be hot.

For the homemade mayonnaise: 1 egg

• natural temperature
• half cup of sunflower oil Salt
• A tad of white wine vinegar

Helmets egg and put it in the glass of the mixture with oil, a pinch of salt and a tad of vinegar and put the blender in the background without moving the cup and began to see that mayonnaise batir.Cuando yet fully started to go up and down very gently complentamente mixer until done.

If you see that there is little prepared once we begin to add oil while beating until we get the desired amount. I do not put too much oil shock because I usually cut, so I put half a glass first and then add the rest.

In a saucepan with a little oil sheet 2 or 3 GARLIC and doro, once golden add the rice and skipped a couple of minutes and then poured the water (twice and half that of rice), leaving salo to cook over high heat until water has evaporated. I have very fair sueltito and also measures of water as you arroz.Si you have another formula that you like then do it.

The chopper put the chicken breast pieces with onion and 2 GARLIC squares and chop everything. It is not necessary it is too chopped.

in a pan with a drizzle of olive oil fry the previous preparation until everything is browned, season and reserve.

To serve individually or as a source as follows:

1 .- A layer of rice
2 .- A layer of tomato sauce
3 .- A layer of chicken
4 .- A layer of mayonnaise
5 º If we have left we put a layer of rice and follow the above order.