The secret of roasted water fish with garlic sprouts from La Txulapona

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  • Chef Luis Martín explains how he makes one of the most requested dishes at the Madrid restaurant. Let’s see if it turns out the same as he

Attention cooks, because in this article the executive chef of the Madrid restaurant La Txulapona (Arturo Soria, 126), Luis Martín, discovers his special way of cooking water fish roasted which your customers like so much. A seemingly simple dish, but surprising for the texture and delicate flavor of this white fish. Let’s see if you can get the same as that one for him roasted water fish with garlic recipe.

Ingredients

  • Rape rape

  • Sal Maldon

  • Garlic

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Effect

  1. Salt a whole water fish that has already been cleaned.

  2. Roast each side for six minutes.

  3. Meanwhile, spread the baked potatoes in a large bowl.

  4. Once the water fish is roasted, cut it by slicing each loin into thin slices and add majao, maldon salt and set aside.

  5. Clean the garlic sprouts, cut them into fat ‘brunoise’, blanch and add to the ‘velouté’ which had to be preheated before serving.

Reference-www.elperiodico.com

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