INGREDIENTS
- For smoking:
- – Head and backbone 1.
- – Agua.
- – Onion 1 unit.
- – Carrot 1 unit.
- – Laurel 1 unid.
- – Garlic 1 clove.
- – 1 white leek.
- Fish:
- – 2 entire fish with out viscera or scales.
- – 100 g of flour.
- – 2 tablespoons of butter.
- – 2 tablespoons of olive oil.
- – 1 sprig of thyme.
- – 1 tbsp of caper.
- – The juice of 1 lemon and its zest.
- – 1 glass of smoked.
Get pleasure from a spectacular dish of fish with citrus cream and capers with pure potatoes, with this tremendous straightforward recipe
For smoking:
– Head and backbone 1.
– Agua.
– Onion 1 unit.
– Carrot 1 unit.
– Laurel 1 unid.
– Garlic 1 clove.
– 1 white leek.
Fish:
– 2 entire fish with out viscera or scales.
– 100 g of flour.
– 2 tablespoons of butter.
– 2 tablespoons of olive oil.
– 1 sprig of thyme.
– 1 tbsp of caper.
– The juice of 1 lemon and its zest.
– 1 glass of smoked.
PROCEDURE:
1. Carry the pinnacle of the fish, the bone, to a boil with water, the onion in items, the minimize carrot, bay leaf, clove of garlic and white leek.
2. Fillet the fish, reserve the fillets and use the pinnacle and bone to make the Fumet.
3. Season the fillets with salt and pepper, dredge in flour and in a frying pan with olive and butter, brown the fish on either side. Add the capers, thyme and fumet, prepare dinner till thickened, add the lemon juice. Transfer the pan till you may have a homogeneous sauce.
4. Serve with pure potatoes.
