DORADA con escamas de patata

Name: DORADA con escamas de patata
Cuisine: Spanish
Ingredients: Lomos de dorada/lubina; Patata; Guee

Serves 1

Serves 1

Directions

1Clean the sea bream fillet of bones and skin.
2Cut the potato with a mandolin as thinly as possible.
3If you have a small round cutter make circles.
4Put the sea bream fillet on a baking paper with the skin up.
5Add salt and place the potato making scales.
6Varnish carefully with melted ghee.
7Take it to the freezer for 2 minutes to harden. Repeat this operation 3 times. We must have a thick layer of ghee and the scales well sealed.
8Put the sea bream in a hot pan.
9With the heat, in a few seconds you can remove the paper. Cook over medium heat until you begin to see all the scales and the meat cooked around the edges.
10Turn and cook for 1 more minute. Remove.
11Plate with the sauce, with vegetables or salad and enjoy.

knifetweezersmandolinsmall round cutterbaking paperbrushpanspatulaspoon

Clean the sea bream fillets of bones and skin
Cut the potato with a mandolin as thinly as possible
If you have a small round cutter make circles
Instead of butter, it is essential to use clarified butter
Put the sea bream on a baking paper with the skin up
Add salt and place the potato making scales
Varnish carefully with melted ghee
Take it to the freezer for 2 minutes to harden
Repeat this operation 3 times
We must have a thick layer of ghee and the scales well sealed
Put the sea bream in a hot pan
With the heat, in a few seconds you can remove the paper
Cook over medium heat until you begin to see all the scales and the meat cooked around the edges
Turn and cook for 1 more minute
Remove

Serves 1

Serves 1

1Clean the sea bream fillet of bones and skin.
2Cut the potato with a mandolin as thinly as possible.
3If you have a small round cutter make circles.
4Put the sea bream fillet on a baking paper with the skin up.
5Add salt and place the potato making scales.
6Varnish carefully with melted ghee.
7Take it to the freezer for 2 minutes to harden. Repeat this operation 3 times. We must have a thick layer of ghee and the scales well sealed.
8Put the sea bream in a hot pan.
9With the heat, in a few seconds you can remove the paper. Cook over medium heat until you begin to see all the scales and the meat cooked around the edges.
10Turn and cook for 1 more minute. Remove.
11Plate with the sauce, with vegetables or salad and enjoy.

knifetweezersmandolinsmall round cutterbaking paperbrushpanspatulaspoon

Clean the sea bream fillets of bones and skin
Cut the potato with a mandolin as thinly as possible
If you have a small round cutter make circles
Instead of butter, it is essential to use clarified butter
Put the sea bream on a baking paper with the skin up
Add salt and place the potato making scales
Varnish carefully with melted ghee
Take it to the freezer for 2 minutes to harden
Repeat this operation 3 times
We must have a thick layer of ghee and the scales well sealed
Put the sea bream in a hot pan
With the heat, in a few seconds you can remove the paper
Cook over medium heat until you begin to see all the scales and the meat cooked around the edges
Turn and cook for 1 more minute
Remove