FISH A LA PLANCHA WITH PRAWN SAUCE (serves 4)
Base
Nivel
INTERMEDIATE
Tiempo aprox
20 min
Calorías
479
Video
INGREDIENTS
- 4 fish fillets (approx. 1.3 lbs.)
- 2 tbsp. vegetable oil
- 1 ½ cups seafood broth or water
- ½ cup evaporated milk
- 3 slices of bread, without crust
- 20 prawn tails
- 2 hardboiled eggs (cut in half)
- 4 black olives
- 8 leaves huacatay mint for decoration
- Salt to taste
- White pepper to taste
- 1 packet (1.79 oz) Q’ocina en Casa Yellow Sofrito Culinary Base
PREPARATION
Clean and wash shrimp and reserve, along with shells.
In a pan with hot oil, shallow-fry prawn shells. Then add seafood broth or water and cook for 15 mins. Strain and reserve broth.
In a blender pitcher, add prawn shell broth prepared in previous step, contents of one packet of Q’ocina en Casa Yellow Sofrito Culinary Base.milk, and bread slices. Blend and reserve.
In a pan with hot oil, sear fish fillets seasoned with salt and pepper until cooked. Remove fillets and reserve.
In the same pan, sear cleaned prawns seasoned with salt and pepper. Add blended mix from step 2 and cook over medium heat. Bring to a boil until obtaining the texture of a sauce and remove from heat.
On a plate, serve the fish fillet, bathed in the prawn sauce prepared in the previous step. Decorate with huacatay mint leaves, olives, and hardboiled egg slices.
TIP:
If the dish is not served right away and the prawn sauce starts to thicken, we recommend freshening it up by adding a little milk and keeping it over low heat, stirring constantly.
If desired, replace evaporated milk with fresh whole milk, increasing the amount by an additional ½ cup and reducing the broth or water by the same amount, as compared to the original recipe.
Nota: 1 tz = 250 ml
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