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Protected: Aubergines with mushrooms and crayfish

Posted by on Nov 11, 2013 in Recipes | 0 comments

Ingredients (6 servings): – 2 tablespoons olive oil – 3 medium-sized aubergines – 500 g cooked crayfish – 250 g mushrooms – 1 large onion – 2 tablespoons tomato sauce – 1 cup of brandy – Salt – Pepper – Parmesan cheese, gratedFor the béchamel sauce: – Butter, plain flour, stock of the crayfish heads, shells and fish bones. Method: Peel the crayfish and mince the meat of the tails. Reserve the heads and shells and prepare a stock adding some fish bones.Fry the onion in the olive oil until translucent. Add the sliced mushrooms and cook, stirring, until most of liquid given off by the mushrooms has evaporated and the mushrooms are tender. Add the minced crayfish tail meat, the fried tomato, the brandy, the salt and the pepper. Cut the aubergines into thick slices of about ½ cm. Place the flour and salt in a bowl, and coat the aubergines in it. Deep-fry the aubergines in the hot oil until golden. Remove with a slotted spoon and drain on kitchen paper.Place the half of the fried aubergines on an oven tray and drizzle with olive oil. Place the crayfish-mushroom mixture on top and cover with another layer of fried aubergines. Prepare the béchamel sauce* with the indicated ingredients and spread on top. Sprinkle with parmesan cheese and grill the dish for 5 – 7 minutes until the cheese is golden brown.* To make béchamel sauce, melt the butter in a non-stick pan and stir in the flour. Take off the heat and gradually stir in the crayfish stock. Return the pan to the heat and stir continuously until the sauce thickens. Simmer over a gentle heat for 5-8...

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Protected: Bacalao con cangrejo de río a la Riojana

Posted by on Nov 11, 2013 in Recetas | 0 comments

Ingredientes para 4 personas: – 4 trozos de bacalao – 500 gr de cangrejo de río – 4 tomates maduros – 1 cebolla – 2 dientes de ajo – 1 pimiento choricero – 1 guindilla pequeña – 1 vasito de caldo de pescado – Aceite de oliva – Pimienta blanca Preparación: Cortar cada trozo de bacalao en otros 2 ó 3 más pequeños. Quitar la piel y las espinas para hacer caldo o fumet. En una cazuela poner un chorro de aceite y agregar un diente de ajo y la cebolla, todo bien picado. A continuación, agregar los tomates picados y dejar que se hagan. Pasarlo por el pasapurés y añadir los cangrejos, la carne del pimiento choricero, el caldo de bacalao y la guindilla. Dejarlo cocer durante 5 minutos. En una sartén con aceite freír el otro ajo fileteado. Cuando esté doradito retirarlo y reservar. En ese mismo aceite, freír los trozos de bacalao. Para servir, colocar en el fondo la salsa, encima el bacalao frito y a su lado los cangrejos. Para terminar, poner los ajos fritos y una ramita de...

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