Panades de Peix Roquer Recipe of Chef Santi Taura
Discover one of his exquisite recipes, Panades de Peix Roquer from Chef Santi Taura - a culinary master with nearly 30 years of experience.
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Ingredients
- 60g milk
- 60g sunflower oil
- 180g pastry flour (approx)
- 25g base
- 10g pastry for the top part
- 33g parsley
- 175g chard
- 0.5kg boneless rockfish
- 58g virgin olive oil
- 5g paprika ‘tap de cortir’
- 7g salt
- 1g pepper
- 11g garlic
- 1g chili
- 6.5g dashi powder
- 5g water
- 80g stuffing
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