Palombo to gourmet
Instructions
Wash well the trance palombo, dry and drizzle with the juice of a lemon.
Let them rest for 10 minutes, then add salt and pepatele.
Melt 40 g of butter in a large saucepan, lay the slices of fish and let Cook for 10 minutes.
Peel the onion, affettatela and add the fish, letting it cook fresh focus.
Wash and dry parsley, finely tritatene half and add this to the P2 (save the remaining sprigs for decoration).
Wet fish with a glass of white wine, leave it for 5 minutes wallowing, then put it on a plate, keeping warm and keeping the cooking.
For the sauce, saute the remaining butter in a small saucepan, add the flour and, stirring constantly, diluted with hot broth and cooking the fish.
Sprayed with the remaining wine and cook the sauce over very slowly, stirring often.
Clean the mushrooms, wash them and slice them up (keep by someone for decoration).
Add the sliced mushrooms and shrimp to the sauce, simmer for 15 minutes, then add two teaspoons of lemon juice and a pinch of salt.
Pour a few spoonful of salsa in a bowl, add the egg yolks, put it back in the container and allow it to reheat well, but bring it to a boil.
Sprayed with the sauce the trance of P2 and garnished with mushrooms and sprigs of parsley put aside and a lemon cut into wedges.
Serve immediately.
Ingredients and dosing for 4 persons
- Trance 4 of p2 (trance from 200 g each)
- 3 lemons
- 80 g of butter
- 1 onion
- 1 sprig of parsley
- 1 glass dry white wine
- 30 g of flour
- 25 cl of dice broth
- 150 g of mushrooms
- 100 g of shrimp
- 2 egg yolks
- Salt
- Pepper