Today I would like to show you the recipe of a very "rich, rich" dish --as its author should say--, which we like very much in Spain: "Turbot with green sauce and battered clams". Its author is the great Spanish chef: Karlos Arguiñano.
These are the Ingredients: 1 turbot. 20 clams. 1 green onion. 2 cloves of garlic. 1/2 green pepper. 125 ml of white wine. Flour and beaten egg (to batter). Extra virgin olive oil. Salt. Black pepper. And parsley.
First, you have to remove the 4 steaks, with skin, from the turbot and keep them. In a casserole with water and salt, add a few sprigs of parsley and put the spines and the head of the fish. Add the green of the chive and boil everything for 20 minutes. Strain and keep the fumet (broth).
Put the clams in a pot, pour the white wine and cook the clams until they open themselves. When they are open, strain the broth and reseal it.Remove the meat from the clams and keep it.
To make the green sauce, you have to peel and chop the garlic cloves well and put them to brown in a pan, with a little stream of oil. Chop the chives and pepper and add them. Season and cook the vegetables, until they are well poached. When they are poached, add a tablespoon of flour and fry it lightly. Pour 3 small ladleful of broth of clams and 3 ladleful of the fumet. Let it reduce everything, over low heat.
Now, put a few sprigs of parsley and the rest of the clams broth, in the glass of the mixer. Grind, with the electric mixer, strain and add to the green sauce, without boiling.
Pass the clams for flour and beaten egg and fry them, in a pan, with plenty of hot oil. Then remove them to a plate with absorbent paper.
Season the fish fillets, on both sides, and cook them on the grill, with a small drop of oil.
Well.., and this must be the result:
I hope that you have liked this recipe and hope that you will try to cook it.
Until my next post, kind regards,
Luis.
Sponsored by Costaluz Lawyers.
Please click below:
