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Costa
Brava
1 serving
By Adolfo Perret
Punta Sal Restaurant ChefIngredients:
- 180 gr. maigre or flounder
- 50 gr. shrimps.
- 50 gr. butter
- ¼ red pepper (without veins)
- ¼ green hot pepper (without veins)
- ½ cup fish broth.
- 1 tablespoon cornstarch.
- 1 cup white wine.
- Saffron, parsley and tarragon.
- Salt and pepper to taste.
Preparation:
Melt butter at low heat, add red pepper, hot pepper, cut in strips and
sauté for approximately a minute. Pour the fish broth and add saffron. Cook the fish
filets in this broth for 3 minutes. Then, add wine parsley, tarragon, salt and pepper to
taste. Finally remove filets from skillet. Combine the sauce with cornstarch at medium
heat and then, serve it over fish.
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