Today, I want to give you the recipe of a very typical dish from Málaga (South eastern Spain): The Gazpachuelo.
These are the Ingredients, for 4 persons: 800 grams of white fish, bones and skin clean. 3 potatoes. 2 eggs. Virgin olive oil. Sherry Vinegar. 2 slices of bread. Laurel. Salt.
In a pot, we place the fish, potatoes peeled and cut in half and the laurel, covered with water with a little salt and we bake for 20 minutes over low heat. After that, we get the fish on one side and on the other the potatoes, cut into small cubes, that we retain in olive oil. Let cool slightly and, below, in a bowl toss the egg yolks --we the reserve the whites-- , a splash of sherry vinegar, two tablespoons of fish stock and then stirring constantly with a whisk we are throwing in fine yarn olive oil until whip debase broth until creamy but liquid, and put the fire for five minutes, in which we do not stop moving. We put a pinch of salt and add the fish, comminution hands.
On the other hand, the egg whites, that we had booked, we cook them in salted water and vinegar gote, until firm, we take them out and cut into small dice. Besides, we cut the bread slices into small cubes, the fry in olive oil until golden and we get to a tray with paper towels to drain the oil.
Finaly, In four bowls, place a good amount of hot gazpachuelo on it, a pile of diced cooked potato and añrededor, clear scatter dice pan.Espolvoreamos croutons and chopped parsley, to taste.
An this one should be the result:
Gazpachuelo, by juantiagues, at flickr.com
I hope that you want to try cooking it.
Till soon, kind regards,
Luis.
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