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Notice: Uninitialized string offset: 0 in /home/nortenews/public_html/wp-includes/class-wp-plugin-dependencies.php on line 1 Pesca blanca y espárragos – Norte News
1/2 taza de manteca derretida y 1 cda extra para la salsa
Jugo de 1 limón
220 gr de filet de pesca blanca (lisa, mero, merluza)
3 cdas de vinagre
Para acompañar: ensalada de cebolla, hinojo, menta, perejil, peperoncino, jugo de limón, oliva y miel y un huevo frito
Preparación
Paso 1
Untar los espárragos con sal, pimienta y oliva. Llevar a la plancha caliente.
Paso 2
Hervir los 2 huevos, por 5 minutos. Procesarlos junto con la ½ taza de crema y ½ taza de manteca dorada (derretirla en la sartén hasta que comience a tomar color).
Paso 3
Agregar el jugo de 1 limón. Dorar el filet de ambos lados en una sartén con aceite y manteca.
Paso 4
Desglasar con el vinagre. Agregar la cucharada de manteca y batir. Bañar el pescado con esa crema.
Paso 5
Como sugerencia, servir con ensalada de cebolla, hinojo, menta, perejil, peperoncino, jugo de limón, oliva y miel y un huevo frito.
