Lotte aux palourdes

Lotte aux palourdes Recettes

First of all must be prepared monkfish, washed and peeled. Chopped
Once you have it, we had a special fish in flour and fry the pieces
La tête est utilisé pour faire un stock de poissons
Strain the oil in which we fried monkfish, and use it to fry the onion and tomato all chopped
Add the prawns and fried clams, a little salt. When the shrimp are done, take them out. Then we take a glass of white wine and saffron if we itch. We also take part of the fish stock we have done
Once you have the sauce ready, add the monkfish and sautéing several minutes to let it all come taste
Accompanies a monkfish with fried potatoes and of course eg shrimp.

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