crab purée
This cream is delicious served as a starter on Christmas Eve, as there were many kinds of this in a shot glass with an apple chip
Ingredients:
1 / 2 liter of white wine
1 / 2 liters of water
1 / 4 kg.'s Gambon ( peel and reserve)
2 fresh crab
2 leeks 3 champliñones
crushed tomatoes (tin of 800 gr)
Preparation: Make a fish stock
with water, wine, crab and shrimp heads and skins of 100 °, vel.
5 and 8 min. Strain and reserve.
Make a sauce with leeks, mushrooms and tomatoes to 100 degrees, vel. 9 and add the fish stock. Bake for 12 min. to 100 º and
vel.6 Finally add queues Gambon and cook 3 minutes more.
0 comments:
Post a Comment