Bream ( Dorado ):
However, is quite expensive (especially at Christmas). Grilled and served on a bed of potatoes into thin slices and onion rings fish , garnished with parsley , garlic and saffron. Served with a sauce made of a mixture of sherry and pepper. In the Basque Country, a few cloves of garlic, minced and fried in oil, are also added.Serves 4.
- One dorado, about 1.5 kg (3 lb. 5 oz).
- 500 g (18 oz) potatoes, peeled and thinly sliced.
- 200 g (7 oz) onion, sliced into thin rings.
- Juice of two lemons.
- Rind of two lemons.
- 150 ml (10 tbsp) extra-virgin olive oil.
- 1/2 tsp coarse salt.
- 3 cloves of garlic.
- 4 strands of saffron.
- A large bunch of parsley.
- 2 tbsp sherry vinegar.
- 2 red chili peppers, julienned.
Preheat oven to 180 ° C (350 ° F). After the cleaning of fish, water lemon juice, inside and outside.In a mortar, grind together the salt, the garlic cloves, saffron and parsley.Add 4 tablespoons of olive oil and 3 tablespoons of water soup. Mix well and set aside.Lightly oil the baking dish in which the fish is cooked and served. Arrange the potato slices and onion rings at the bottom and pour the mortar on top.Cover tightly and simmer for about 20 minutes.Place the gold on top of the potatoes, sprinkle with 2 or 3 tablespoons . oil and bake at 200 ° C (400 ° F) for 15 to 20 minutes. Sometimes all it takes .Whisk the sherry vinegar with a few grinds of pepper and a few tablespoons of the cooking fish.Remove from oven and garnish with a sprig or parsley.Drizzle with the vinegar mixture and a fine julienne of lemon and red pepper skin.Serve hot .
Cabbage With Wine : Traditional Catalan Christmas Plate:
- Red cabbage, 1 kg (2.2 lb).
- 250 ml (1/2 pt) young Ribera del Duero red wine.
- 4 tbsp extra-virgin olive oil.
- 75 g (3 oz) raisins.
- 75 g (3 oz) pinenuts.
- Salt and pepper.
Soak the raisins in red wine.Cut the cabbage into thin strips and wash.Heat oil in a deep skillet or Dutch oven and sauté the pine nuts for a few seconds.Add red cabbage and sauté for 30 seconds.Pour the red wine cabbage and raisins.Season with salt and pepper.Cover the Dutch oven tightly and simmer for 1 hour.
Enjoy
