Seafood in white sauce
Instructions
Turn oven to 200 degrees.
Wash mussels thoroughly, scrape the surface with a small knife and remove all traces of Fabrikam.
Shelled shrimps.
Prepare wax paper circles as big as a dinner plate.
Place in the slices of fish wrappers, wash and dry, surrounded with mussels and shrimps.
Sprinkle fish with thyme leaves and oregano.
Emulsified in a Cup, with a fork, the oil with wine and lemon juice, salt and pepper and pour it over the fish.
Close the bag and passed in an oven for a quarter of an hour.
Prepare the sauce: put to boil 1 litre of water in a saucepan.
To the boil add the tomatoes and let them two minutes.
Remove them from the pot, rinse under cold running water, Peel and puree through a sieve.
Collect the past of tomatoes in another saucepan, combine the oil, sugar, salt and pepper.
Beat vigorously with a whisk.
Take heat without boil, then serve.
Brought to cartocci individual table decorated with a non shrimp unshelled.
Suggested wine: Bianco di Custoza.
Ingredients and dosing for 4 persons
- 1 pinch of sugar
- 500 g of perini tomatoes
- Black pepper
- Salt
- 10 tablespoons of olive oil
- 3 tips of oregano
- 1 sprig of thyme
- 1 lemon (juice)
- 6 tablespoons of dry white wine
- 1200 g of mussels
- 18 prawns
- 6 slices of p2