Taco de bacalao al pilpil y penca de Derio rellena de txangurro
Allergens
Ingredients for 5 portions
Calculate portions
Cod loin
0.4 kg
Langoustine
0.033 kg
Garlic, bulb
0.333 ud
Intense olive oil
0.067 l
Table salt
1.667 g
Chilli pepper
0.167 g
Parsley
0.667 g
Spiny spider crab
0.167 kg
Biscayne sauce
0.167 l
Sauce americaine
0.083 l
Squid ink sauce á la Carte
0.033 l
Concassé tomato
1.667 ud
Wide Swiss Chard
0.333 kg
White stock
0.167 l
Goxo flour (W 170 - 200)
0.067 kg
Eggs
1.333 ud
Olive oil
0.033 l
Purple onion from Zalla
0.167 kg
Chorizo pepper
2.0 ud
Small golden apple
0.025 kg
Bread
4.167 g
Table salt
0.333 g
Extra virgin olive oil
0.008 l
White stock
0.167 l
Leek
0.022 ud
Tomato
0.011 kg
Prawns
0.006 kg
Rice
0.003 kg
Table salt
0.417 g
Sunflower oil
0.001 l
Onion
0.017 kg
Green pepper
0.007 kg
Garlic, bulb
0.033 ud
Tomato
0.007 kg
No. 4 frozen squid
0.003 kg
Squid ink
0.001 kg
White wine
0.002 l
Plain flour
0.001 kg
Fumet
0.033 l
Table salt
0.033 g
Tomato
0.1 kg
Olive oil
0.004 l
Table salt
1.25 g
Sugar
0.001 kg
Goxo flour (W 170 - 200)
0.002 kg
Table salt
0.833 g
Elaboration
For the cod:
- Prepare a cod pilpil style.
- Prepare a Biscayne sauce.
For the txangurro:
- Fry the brunoised onion, leek and garlic with olive oil until soft.
- Cook the txangurro 15 minutes per kg. Cool and crumble.
- In the same water cook the prawns, peel and chop in brunoise.
- Prepare a concassé tomato.
- Make an Americaine sauce.
- Make a black sauce.
- Add the crumbled crab, the chopped prawns and the concassé tomato to the vegetables and let cook.
- Mix the stuffing with the ‘Americaine’ sauce and cook.
For decoration:
- To decorate add a black squid sauce.
- The fried garlic from the cod
- Dried parsley chopped in brunoise.
SERVING
- Place a small spoonful of Biscayne sauce on a plate.
- Place the fish on top and the crab next to it.
- Baste with pil-pil, decorate with garlic, parsley and black sauce.
Nutritional information (1 portion)
Energy
469.97
kcal
Carbohydrates
26.8
g
Proteins
26.21
g
Lipids
26.97
g
Fiber
8.06
g
Saturates
4.4
g
Monounsaturated fatty acids
17.56
g
Polyunsaturated fatty acids
3.47
g
Cholesterol
124.45
mg
Calcium
284.13
mg
Iron
5.09
mg
Zinc
1.87
mg
Vitamin A
289.86
ug
Vitamin C
53.58
g
Folic acid
209.26
ug
Salt (Sodium)
540.41
mg
Sugars
8.2
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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