| |
| Prodemar Turbot Preparation |
|
|
|
 |
|
| Ingredients (4 people) |
one 1,5 Kg. of Prodemar turbot (cut into portions)
1 litre fish stock
1/4 litre white wine
40 grs. of butter
8 esparagus heads (tinned)
1 decilitre of esparagus stock
2 tablespoons of flour
Salt to season
|
|
|
| Method |
Pour the fish stock and the wine into a shallow avenproof dish. Season, add the Prodemar turbot and cook in a preheathed oven at 190 C degrees for 13 minutes. When ready take out of the oven and remove the Prodemar turbot onto a serving dish. The cooked stock will be used to preparate the velouté.
Velouté:
Melt the butter in a saucepan and add the flour; leave the cook for a few minutes. Add teh cooked stock, stirring slowly, until a light sauce is achieved to wich the esparagaus stock is added to flavour.
To serve:
Cover the Prodemar turbot on the serving dish with the velouté and guarnish with esparagaus. Can be served with steamed potatoes.
|
|
|
|
 |
|
| Ingredients (4 people) |
one 1,5 Kg. of Prodemar turbot (cut into portions)
1 onion
2 garlic gloves
2 dl. cooking oil
2 tomatoes
2 tablespoons of flour
1,5 litres fish stock
1/4 litre of white wine
100 grs. toasted almonds
250 grs. precooked peas
salt, saffron and pepper |
|
|
| Method |
In a saucepan brown the finely chopped onion in 1 dl. of cooking oil. Add the flour and a 1/4 litre of the fish stock. Slowly bring to the boil. Meanwhile in a morter, grind the garlic cloves (previously fried) the roasted almonds, salt, pepper, saffron, tomatos and remaining cooking oil. Add this quickly to the saucepan and allow to cook for 15 minutes. Remove from heat and blend.
Put the Prodemar turbot into an ovenproof casserole dish with the remaining fish stock and wine. Cook in a preheated oven during 15 minutes at 200 C degrees. When cooked, remove the Prodemar turbot onto a serving dish, pour on the prepared sauce and guarnish with peas.
|
|
|
|
 |
|
| Ingredients (4 people) |
one 1,5 Kg. of Prodemar turbot (cut into portions)
1/2 onion, - 2 garlic cloves
100 grs. prawns
150 grs. clams
3 tablespoons of flour
2 apples cut into cubes
1/2 litre cider
0,75 litre of fish stock
1 decilitre of cooking oil
|
|
|
| Method |
| In a saucepan, lightly fry the finely chopped onion and garlic until transparent. Add the prawns, clams and apple cubes. When cooked (and clam shells open) add the flour to absorb the oil and to thicken the sauce; stir in the cider and the fish stock. Season to taste, put the Prodemar turbot portions into an overproof dish and pour on the sauce. Bake for ten minutes in a preheated oven at 190 C degrees. |
|
|
|
 |
|
| Ingredients (4 people) |
1 Kg. of Prodemar turbot (cut into portions)
200 grs. peeled prawns
200 grs. clams
250 grs. squid
1,5 litres fish stock
500 grs. patatoes (cut into cubes)
1 decilitre of cooking oil
1 red pepper and 1 green pepper
1 onion, 1 garlic glove
|
|
|
| Method |
| Lightly fry the finely chopped onion, garlic clove and peppers. When onion is transparent add the squid, prawns and clams. Fry for a few minutes and pour in fish stock to cover. Bring to the boil and add diced potatoes. When the potatoes are cooked add the Prodemar turbot portions and cook for 5 minutes. Serve in its own juices. |
|
|
|
|
 |
|
| Ingredients (4 people) |
one 1,5 Kg. Prodemar turbot (sliced)
1 Kg. potatoes
1 medium onion
3 cloves of garlic
1/4 litre of olive oil
2 tablespoons of sweet paprika
200 grs. peas
1 red pepper
1 tablespoon of white wine
salt
|
|
|
| Method |
Fill a large sauccepan with water, add the onion and the salt and heat until it bolis. When boiled add the potatos cut in thick slices. Boil for a further 5 minutes and then add the peas and the Prodemar Turbot, and leave to cook.
Sauce:
Fry the chopped garlic with the olive oil until brown. Leave to cool and add the sweet paprika and the white wine. The Prodemar turbot is served with the potatos and peas, covered with the sauce and then garnished with the red pepper.
|
|
|
|
|
|
 |
|
| Ingredients (4 people) |
one 1,5 Kg. Prodemar turbot (sliced)
1/2 onion
2 garlic cloves
150 grs. of mushrooms
100 grs. of prawns
200 grs. of clams
2 tablespoons of flour
1 l. of fish stock (heated)
1/2 l. of white wine
white grapes, salt, oil |
|
|
| Method |
Heat the oil with the finely chopped onion and garlic. Add the prawns, the clams and the slice mushrooms and sprinkle with the flour to absorp the oil and to thicken the sauce. Next add the wine and when most of it has evaporated, add the Prodemar turbot and the fish stock. Place the dish in the oven (190 C degrees) for 10 minutes. If desired it can be served with steamed potatoes and garnished with white grapes.
|
|
|
|
|
|
|
 |
|
| Ingredients (4 people) |
one 1,5 Kg. whole Prodemar Turbot,
40 grs. of butter,
8 slices of gelatine,
1 dl. of fresh cream,
1,5 l. of fish stock (heated),
salt, 2 tablespoons of flour,
2 dl. of white wine
|
|
|
| Method (served cold): |
Place the Prodemar turbot in an oven-proof dish with the fish stock, the white wine and the salt and cook for 20 minutes (200 C degrees). When coked it is left to cool in its own juice, which is then left aside for the sauce.
Melt the butter in a saucepan and add the flour. Leave until brown and then add what is left of the fish stock (approx. 1/2 l.) until a thick sauce is obtained. Then melt the gelatine in 1 dl. of the fish stock and add to the sacue. Add the fresh cream and leave to cool. Serve the cold Prodemar turbot covered with the sauce (except the head) and garnish as desired.
|
|
|
|
|
|
|
| Turbot a la Fondue with leeks |
 |
|
| Ingredientes (4 personas) |
one 1,5 Kg. Prodemar turbot (sliced),
3 bunches of leeks,
1/2 litre of fresh cream,
1 dl. oil, 1dl. tomato sauce,
2 dl. red wine and 2 dl. white wine,
red pepper, salt,
1,5 l. of water or fish stock,
50 grs. of butter
|
|
|
| Method |
Place the Prodemar turbot in a pre-heated oven (190 C degrees) with the fish stock and the white wine (15 minutes). Cut the leeks in thin slices and heat with the butter, the fresh cream and add salt to taste.
Prepare another sauce with the oil, the sliced garlic and the red pepper. Fry until brown and then add the red wine and cook until most of the wine has evaporated. Finally add the tomato sauce and the salt.
To serve:
Place the leek sauce in a serving dish, then the Prodemar turbot and cover with the red wine sauce.
|
|
|
|
|
|
|
 |
|
| Ingredientes (4 personas) |
600 gramos de rodaballo Prodemar en filetes
1 cucharada de hueva de mújol
½ taza de vino blanco
2 cucharadas de leche evaporada
2 cucharadas de mantequilla
1 cucharada de harina
Sal, al gusto
Pimienta molida, al gusto
4 crepes
|
|
|
| Elaboración |
Poner en un cazo al fuego la mantequilla, incorporar 30 gramos de harina y poco a poco el vino y la leche. Remover bien y salpimentar.
Lavar el pescado y secar con papel de cocina. Colocar los filetes en una fuente refractaria, regarlos con un hilo de aceite y asar en el horno precalentado, a temperatura alta (190º) durante 3-5 minutos. Envolver los filetes con las crepes, cubrirlos con la salsa y calentar unos minutos en el horno; decorar con las huevas de mújol y servir. |
|
|
|
|
|
|
| Rodaballo con crema de queso |
 |
|
| Ingredientes (4 personas) |
1 Kg. de rodaballo Prodemar
1 cebolla
1 puerro
2 cucharadas de maicena
1 ½ taza de leche
4 cucharadas de aceite de oliva
25 gramos de queso parmesano rallado
¼ taza de vino blanco
Sal, al gusto
Pimienta blanca molida, al gusto |
|
|
| Elaboración |
| Limpiar el rodaballo Prodemar, quitar la piel, colocarlo en una fuente de horno, salpimentar, regar con el vino y meter en el horno a 200º C durante 8 minutos. Picar la cebolla y el puerro, y rehogar a fuego suave. Agregar la mitad de la leche y cuando vaya a hervir, incorporar la maicena disuelta en la leche restante, el queso, sal y pimienta; mover sin parar hasta que espese; pasar por el chino. Quitar el papel a la fuente del pescado, cubrir con la salsa, y meter en el horno de nuevo durante 8-10 minutos. Servir acompañado con alguna verdura al vapor. |
|
|
|
|
|
|
| Filetes de rodaballo con champiñones |
 |
|
| Ingredientes (4 personas) |
Un rodaballo Prodemar de 1,5 Kg.
500 gramos de champiñones
1 cebolla mediana
1 taza de vino blanco seco
1 taza de caldo de pescado
5 cucharadas de mantequilla
1 cucharada de harina
1 limón
Sal
Pimienta molida |
|
|
| Elaboración |
| Cortar los champiñones en láminas y rociarlos con zumo de limón. Calentar 3 cucharadas de mantequilla en una sartén y sofreír la cebolla picada, a fuego bajo, durante 5 minutos. Incorporar los champiñones y sofreír 5 minutos. Agregar la harina, sofreírla unos minutos y rociar con el vino y el caldo; continuar la cocción durante 10 minutos. Ligar esta salsa con 1 cucharada de mantequilla y sazonar con sal y pimienta. Engrasar una fuente refractaria y colocar los filetes de rodaballo Prodemar en ella. Cubrirlos con la salsa e introducir en el horno precalentado, a temperatura media-alta, durante 15 minutos. |
|
|
|
|
|
|
|
| |
|
|
