Biscayne sauce (made with fumet)

90 min
Allergens
Fish
Fish
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.45 kg
Chorizo pepper 3.75 ud
Txuri flour (R) 0.038 kg
Light olive oil 0.025 l
Fumet 0.75 l
Onion 0.05 kg
Green leek 0.5 ud
Parsley 0.0 g
Fish heads and bones 0.2 kg
Water 0.75 l
Elaboration
  • Make a fumet.
  • Julienne the onion and chop the garlic.
  • Mix with the cooked carrot cut in large pieces.
  • Add the previously rehydrated chorizo peppers.
  • To rehydrate the peppers: deseed and put them in abundant cold water for 24 hours approximately, or blanch it in 3 or 4 different waters, boiling them in every water change.
  • Sauté and add the flour, once well mixed, pour the fumet and let it boil for a few minutes.
  • Blend the sauce and put it through a food processor so it is as fine as possible.
  • Salt to taste.
Nutritional information (1 portion)
Fiber 7.26 g
Saturates 0.86 g
Monounsaturated fatty acids 3.96 g
Polyunsaturated fatty acids 0.84 g
Cholesterol 0.03 mg
Calcium 235.13 mg
Iron 3.58 mg
Zinc 0.58 mg
Vitamin A 156.0 ug
Vitamin C 59.0 g
Folic acid 171.65 ug
Salt (Sodium) 52.0 mg
Sugars 14.4 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.