Médaillons de lotte avec Salsa Recettes
Peel the prawns to start all. Reserve the heads and shells and put them in a pan with oil to brown. We threw a glass of brandy and flambé. Then you have to throw the chopped vegetables: tomatoes, onions, carrots and leeks. Sauté all together and then toss the rice and cover with water. Some salt and leave simmering over low heat about 20 minutes. Finally it is strained and grind them all to clean leftovers
To prepare the bechamel doramos peeled shrimp in another saucepan with oil and with a clove of minced garlic. Once the prawns made the draw from the pan and examos flour, stir. Gradually add milk while getting to go stir the bechamel. Some salt and shrimp and stir
Elle nettoie et filets de lotte doit être fin et être épicé
When the béchamel cool, we spread a fillet of monkfish with bechamel and we cover it with another. Then we went through the egg and flour and fry over low heat in a skillet with oil and two cloves of garlic
May be used together with the sauce prepared at first.