Page 125 - rs18-ingles
P. 125
/recipes/
Shellfish
Shellfish is one of the most
demanded elements on the
Spanish tables, above all, when
we talk about big celebrations,
like weddings, baptisms,
communions... a great banquet Lobster in Bretona
without the own portion of varied Ingredients for 4 people
shellfish is not understand.
• 1/2 kilo of lobster • 1 Cup of fsh soap
Galician, Andalucian, Asturian • 2 leeks • 2 Spoonfuls of liquid cream
and Cantabrian shellfish, and • 1 small onion • 2 Spoonfuls of butter
also Valencian, Catalonian or • 3 mushrooms
Majorcan shellfish have an
unmistakable kitemark of quality. Production
Although the tradition exists why • Boil lobsters in boiling water with salt during 8-10 minutes
months have the letter «r» are the depending on the size. To do not lose their way, tie them to a
aims to consume shellfish, every board of the lobster s size or to a wood spoon. Take them out
and drain them. Peel their tails and cut them like medallions. Keep
season has an ideal shellfish. them.
• Thaw the butter in a pot and fry lightly the leeks and the onion
So, in spring, lobsters, clams and julienne cut, on slow fre, until it is smooth. Add the wine, leave it
oysters. In summer, mussels, to reduce until consume the liquid. Mix it and sauce the lobster.
clams, razor shell, lobsters, Garnish with mousse of edible crab and baskets of sole.
oysters, barnacles and marble Mousse of edible crab
crabs. In autumn, common Mix in a bowl one egg with 100 grams of edible crab meat, a
cockles, lobsters, scallops, half cup of liquid cream, salt, pepper and nutmeg. Buste some
zamburiñas and prawns. And in moulds and full them with the made. Boil in bain-marie until they
winter, spider crabs, edible crabs, curdle.
Baskets of sole
velvet crabs, prawns, scallops,
clams and santiaguiños. Cut in strips one fllet of sole, without skin nor bones, and make rolls
holding them with a toothpick, seasoning and spreading them with oil;
and steam them. Garnish with boiled asparagus tips.
La cocina de José Fernández is a family business
with an only philosophy, «The important thing is make it
well», and since its beginning it was the message that they
transmit to their team.
In 1995 this catering was created making events to family
and friends, nowadays it is a referent in all Aragón. It has
its own space for events in Almudevar «Los Jardines del
Canal», it works exclusive in the prestigious ranch «Torre del
Pino» in Zaragoza, and in Caspe in «La Antigua Harinera».
Besides working in ranchs ftted out for events, they move
where the customer wants, to become real the dream of
these couples who want to be married in ideal places.
Traditional favors, united with new cuisine, an exclusive
service and the family treatment to their customers gave
this catering its success. La cocina de José Fernández
125
Shellfish
Shellfish is one of the most
demanded elements on the
Spanish tables, above all, when
we talk about big celebrations,
like weddings, baptisms,
communions... a great banquet Lobster in Bretona
without the own portion of varied Ingredients for 4 people
shellfish is not understand.
• 1/2 kilo of lobster • 1 Cup of fsh soap
Galician, Andalucian, Asturian • 2 leeks • 2 Spoonfuls of liquid cream
and Cantabrian shellfish, and • 1 small onion • 2 Spoonfuls of butter
also Valencian, Catalonian or • 3 mushrooms
Majorcan shellfish have an
unmistakable kitemark of quality. Production
Although the tradition exists why • Boil lobsters in boiling water with salt during 8-10 minutes
months have the letter «r» are the depending on the size. To do not lose their way, tie them to a
aims to consume shellfish, every board of the lobster s size or to a wood spoon. Take them out
and drain them. Peel their tails and cut them like medallions. Keep
season has an ideal shellfish. them.
• Thaw the butter in a pot and fry lightly the leeks and the onion
So, in spring, lobsters, clams and julienne cut, on slow fre, until it is smooth. Add the wine, leave it
oysters. In summer, mussels, to reduce until consume the liquid. Mix it and sauce the lobster.
clams, razor shell, lobsters, Garnish with mousse of edible crab and baskets of sole.
oysters, barnacles and marble Mousse of edible crab
crabs. In autumn, common Mix in a bowl one egg with 100 grams of edible crab meat, a
cockles, lobsters, scallops, half cup of liquid cream, salt, pepper and nutmeg. Buste some
zamburiñas and prawns. And in moulds and full them with the made. Boil in bain-marie until they
winter, spider crabs, edible crabs, curdle.
Baskets of sole
velvet crabs, prawns, scallops,
clams and santiaguiños. Cut in strips one fllet of sole, without skin nor bones, and make rolls
holding them with a toothpick, seasoning and spreading them with oil;
and steam them. Garnish with boiled asparagus tips.
La cocina de José Fernández is a family business
with an only philosophy, «The important thing is make it
well», and since its beginning it was the message that they
transmit to their team.
In 1995 this catering was created making events to family
and friends, nowadays it is a referent in all Aragón. It has
its own space for events in Almudevar «Los Jardines del
Canal», it works exclusive in the prestigious ranch «Torre del
Pino» in Zaragoza, and in Caspe in «La Antigua Harinera».
Besides working in ranchs ftted out for events, they move
where the customer wants, to become real the dream of
these couples who want to be married in ideal places.
Traditional favors, united with new cuisine, an exclusive
service and the family treatment to their customers gave
this catering its success. La cocina de José Fernández
125
