Tidbits of tellina

Tidbits of tellina
Tidbits of tellina 5 1 Stefano Moraschini

Instructions

TIDBITS of TELLINA 07005 INGREDIENTS for 4 PEOPLE 6 telline, 200 ml of fish stock, 2 tablespoons butter, 2 tablespoons flour, 1 egg, breadcrumbs, flour, salt, white pepper, nutmeg.

Open the steamed cockles, remove the shell and keep the broth.

Browned the flour in butter, add the fish broth and stirring constantly, and cook over low heat for 15 minutes.

Season with salt, white pepper and nutmeg.

Pass the fish on both sides in the sauce; place it over a bowl of flour.

Let stand until the sauce has cooled wipe in flour, then in beaten egg and finally in breadcrumbs.

FRY in plenty of hot oil to sautee.

Tidbits of tellina

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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