Guns of sole with sea cicada tails and shells
Instructions
Preparing the sauce.
Chop the onion and garlic and FRY in a pan with oil; When it's done you pesta apart in a mortar the crab and shrimp.
When did this stir them with the sauce, fry the whole thing, and the FRY.
The pours cognac and flames, they added the chopped tomato, the sachet of Saffron, paprika and cook adding one litre of fish fumet.
When all the cornstarch dissolves boiled in sherry.
We move everything to the chopper and it passes through a strainer.
Preparation of sole rolls up the sole with the shell of Saint James and la cicala di mare submitted with a toothpick.
You put the rolls in a pan and cover with the sauce by putting it in the oven for 15 minutes at 200 degrees.
Of vegetables, clams and shrimp.
Ingredients and dosing for 6 persons
- 12 fillets of sole (2000 g)
- 500 g of sea cicada queues
- 12 shells of st. james
- Salt
- Olive oil
- 1 crab
- 100 g of shrimp
- 250 g of clams
- Fish fumet
- 1 garlic
- 1 box of natural tomato
- 1 tablespoon of maizena
- 1 dram of brandy
- 1 dram of sherry
- 1 tablespoon of sweet pepper
- 1 sachet of saffron branch
- 1 onion