Speciality: Monkfish gyozas in shrimp Americana sauce

The dough is first made with salt, flour and water.

For the filling, the chopped onion, garlic and fennel is sautéed in olive oil. Finely chopped sage, mint, coriander and basil leaves is then added. Once everything is well mixed, it is removed from the heat and allowed to cool down. Afterwards, the monkfish is cut into small pieces, it is salted and the sautéed vegetables are added. After this, the lime juice is added and it is checked for salt. It is stored in the fridge until it is time to fill the pasty.

To prepare the gyozas, the dough is filled with the vegetable mixture, shaped and cooked in a steamer for six to eight minutes. Once ready, the sauce is prepared, with chopped onion and garlic and sautéed in olive oil, the shrimps are added, which are allowed to turn a little golden, together with grated tomato and chopped chilli. Everything is left on the heat for a few minutes and when the tomato water evaporates completely, it is flambéed with brandy and covered with water. It is allowed to boil over a low heat until a concentrated broth is obtained, which is strained and set aside. Before serving, a pinch of xanthan gum is added to thicken it and, if necessary, it is corrected for salt.

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