FRITOS - Mejillones tigres rellenos - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: FRITOS - Mejillones tigres rellenos. Finger foods, Appetizers and canapes, Hot
Ingredients
- Mussel 1.25 kg
- Prawns 0.65 kg
- Garlic, bulb 1.0 ud
- Onion 0.2 kg
- Green pepper 0.1 kg
- Table salt 10.0 g
- Bechamel (roux 110) for villeroy or mousses 0.5 l
- Tabasco 2.0 ml
- Brandy 0.03 l
- Onion 0.075 kg
- Carrots 0.04 kg
- Leek 0.1 ud
- Tomato 0.05 kg
- Plain flour 0.15 kg
- Eggs 3.0 ud
- Breadcrumbs 0.25 kg
- White wine 0.05 l
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