Seafood and vegetables au gratin - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Seafood and vegetables au gratin. Shellfish, Vegetables, Hot
Ingredients
- Carrots 0.2 kg
- Courgette 0.2 kg
- Turnips 0.2 kg
- Peas 0.1 kg
- Prawns 0.3 kg
- Cigala congelada nº 1 0.5 kg
- Large semi farmed clam 0.3 kg
- Sauce americaine 0.25 l
- Hollandaise sauce 0.25 l
- Fumet 1.0 l
- Table salt 3.0 g
- Extra virgin olive oil 0.1 l
- Garlic, bulb 2.0 ud
- Parsley 1.0 g
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