La Casa Roja

La Casa Roja en Playa Blanca, Lanzarote

Fillet of grouper on a bed of spinach with a red pepper cream, almond puree and cilantro oil.

 

 Quatities for 4 peoples

 

 

 

 

Ingredients: ( 4 people )

  • 800 gr. of fillet of grouper in portions of 200gr.
  • 2 dl. of olive oil.
  • 80 gr. of almonds.
  • 1 dl. of milk
  • 80 gr. of cauliflower.
  • 150 gr. of spinach
  • 50 gr. of currants.
  • 20 gr. of pine nuts.
  • 150 g. of roast peppers.
  • 1 dl. of fish stock
  • 20 gr. of sugar.
  • Salt and pepper to taste.

 

Preparation:

Place the grouper in a pan, cover with oil and deep fry at 70º for 15 minutes and set to one side. Put a pan to heat with water and salt and bring to the boil. Add the spinach for 30 seconds, remove , cool in water with ice and then drain. Put a frying pan to heat with a little oil and sautee the spinach with the pine nuts and currants. Add salt and pepper and set to one side. In a separate pan, boil the milk together with the almonds and the cauliflower. Once cooked, season and put through a blender and set to one side. In a frying pan, sautee the peppers with a little oil and the sugar. Add a little fish stock, add salt and pepper and bring to the boil. Grind. Place the spinach on the serving dis with the grouper on top, dress with the almond puree and a line of creamed peppers around the fish

 

 

 


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