Well, I promised ... What I feel is not to offer the photo, but this afternoon I'll buy what I need to finish it and I promise that I will upload. For now, I'm going to get the ingredients, if you like to take a look. The truth that despuésde the tirade yesterday, I'm not going to roll a lot .... Just say that the recipe is amazing and spectacular as long as you like salmon and cockles. The resulting taste is very tempting ... Also you have another recipe and more shuffling the menu these days ...
INGREDIENTS (serves 3-4 people)
- 4 slices of fresh salmon cockles
- 1 can (or two if not great. If you have more quantity, not doing badly.) beautiful
- 1 onion 2 cloves garlic
- 1 / 2 cup genres
- brandy 1 brick of cream and a little more. (The consistency of the sauce, and goes a little taste, but you can always take something and leave it to eat a little.)
- oil, salt and pepper. DEVELOPMENT
- Turn the oven on low, like at 160 º C.
- Season salmon slices and sprinkle a little oil, but almost nothing, it is a fish more bien graso.
- Lo metes al horno, a fuego como te he dicho, bajito.
- Mientras tanto, pochas las cebollas y el ajo y añades el coñac. Flambearlo.
- Al apagarse el fuego, añades la lata o latas de berberechos con su jugo y todo, y remueves un poco, para que se mezclen los sabores.
- Añades la nata líquida y lo remueves bien para que se haga una salsita, pero un visto y no visto, sin dejar de reducir mucho, a no ser que te hayas pasado de cantidad de nata.
- Añades por encima de las rodajas que están haciéndose en el horno a fuego lento, y acabas de hornear hasta que la salsa ya ves que queda más espesa y con una textura cremosita.
- Servir and enjoy ....
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