INGREDIENTS
- – 500 g of haddock fillet (it is necessary that it’s thick).
- – 100 g of portobello mushrooms.
- – 100 g of champignon mushrooms.
- – 1 bunch of spinach.
- – 1 purple cabbage.
- – 4 sprigs of leeks.
- – 200 g of bread crumbs.
- – 500 cc of torrontés wine.
- – 250 gr sugar.
- – Thyme.
- – Peppercorns.
- – Salt, pepper and oil.
POLLEY WITH MUSHROOM CROUTE AND SAUTÉED VEGETABLES, get pleasure from a scrumptious dish with white fish that you’ll love! Under is the whole step-by-step
PROCEDURE:
1. Wash and chop the canine properly.
2. Separate the stem from the mushrooms and reserve individually.
3. Wash and dry the spinach and cabbage.
4. In a pot or pan, scale back the white wine with the sugar, thyme, peppercorns and a bit of salt. When it thickens a bit of, flip off and put aside.
5. Crumble the breadcrumbs, chop the mushroom stems and the leek, sauté them with oil, when they’re tender, take away and add the breadcrumbs, put aside.
6. We seal the fish with oil in a pan on one facet solely, when it’s turned over, put the leek croute and ship it to the oven for a couple of minutes.
7. In one other pan with olive we sauté the mushrooms, add the julienned cabbage and on the finish the spinach leaves. Prepare dinner for a couple of seconds and reserve.
For plating: Serve the sautéed fish on the base of the plate with the fish on high and end with the wine discount on high.
