With http://www.mardesilleiro.com/ Silleiro Sea I could do this plate.
Sea Silleiro Thank you for your detail, your dedication to develop so well crafted products.
I prepared a recipe wanting to do a little tribute to this beautiful land (Galicia)
At shellfish so much effort put into collecting the fruits of the sea and turning them into gastronomic delights.
Ingredients:
A skewer hake 1,500 grams
1 Bottle of barnacle pate with Silleiro Sea algae.
2Puerros
great
1 clove garlic
Vino Albariño
1 paquete de gula
Elaboración.
Con la cabeza ,la espina ,un puerro,una cebolla,una zanahoria y un diente de ajo ,preparamos un fumet.
Pedimos a nuestro pescadero que nos prepare la merluza para rellenar.
La rellenamos con Paté de percebe y algas Mar de Silleiro.
Picamos los puerros muy pequeñitos,y los pochamos lentamente junto al diente de ajo.
Le añadimos un poquito de harina para que ligue y aporte ese toque de suavidad,pero muy poquito.
Once linked, add the Albariño and we reduce, we spiced hake and we put a little dill.
After placing the fish in the pan you add the fish stock gradually, until we give the consistency of the sauce that you like best.
ye be felt in the aroma as it cooks as mar.Es smells amazing.
Also you can put just the barnacles without algas.que Pate Silleiro Sea have also.
Once established
hake can accompany the baking potatoes and a chilly glass of Albariño wine.
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