Larerelli boiled with horseradish sauce
Instructions
Eviscerated the lavarello, lessatelo in a court-bouillon flavored well.
Let cool in its broth fish, so that meat purchases more flavor.
Meanwhile, prepare the sauce: in a bowl, mix the mayonnaise of an egg with two tablespoons of grated horseradish, half teaspoon English mustard, a bit of salt and a tablespoon of cooking broth cooled.
Mix well and adjust the salt.
Drain the lavarello, sfilettatelo, carefully arrange them on the serving dish and then nappatelo with this spicy sauce accompanying Wines: Terre Di Franciacorta Bianco DOC, Colli Martani Grechetto DOC, Taburno Coda Di Volpe DOC.
Ingredients and dosing for 4 persons
- 1 lavarello from 1000 g
- Court-bouillon
- Mayonnaise
- 2 tablespoons of grated horseradish
- 1/2 teaspoon of english mustard
- 1 toe of salt