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Порций: 4

Ингредиенты

Cost per serving $4.19 view details
  • 2 lb White fish - cleaned, cut in slices see * Note
  • 1 x Lemon - juice only
  • 2 x Large eggs separated
  • 3 sm Potatoes peeled
  • 1/3 c. Extra virgin olive oil
  • 6 c. Water Salt and pepper to taste

Инструкции

  1. * Note: Use any lean white fish, small or possibly large, cleaned, but with heads and tails. The greater the variety, the better.
  2. Bring water to a boil with salt. Boil fish, covered, for 20 min with peeled potatoes cut in half. Remove potatoes when cooked through. Strain soup and return it to low fire.
  3. Put egg yolks in a mortar with a few drops of lemon juice. Blend. Little by little add in extra virgin olive oil at room temperature while stirring constantly in the same direction. When the sauce is very thick, add in 2 Tbsp. lemon juice. Gradually stir in remaining extra virgin olive oil. Season with salt and pepper.
  4. Slide the egg whites into the soup. When they are cooked, remove with skimmer or possibly slotted spoon, drain, and dice. Dice the cooked potatoes. Cold to lukewarm 1/2 c. of the soup and gradually add in it to the mayonnaise (egg yolk mix) while stirring. Stir in the remaining lemon juice. Gradually blend in the rest of the soup. Remove bones and skin from fish, return fish to soup, add in the diced potatoes and egg whites, reheat gently, and serve.
  5. Comments: In Malaga, the gazpachuelo is eaten lukewarm.

Nutrition Facts

Amount Per Serving %DV
Serving Size 732g
Recipe makes 4 servings
Calories 830  
Calories from Fat 331 40%
Total Fat 37.34g 47%
Saturated Fat 6.03g 24%
Trans Fat 0.0g  
Cholesterol 240mg 80%
Sodium 545mg 23%
Potassium 1482mg 42%
Total Carbs 65.24g 17%
Dietary Fiber 9.5g 32%
Sugars 23.66g 16%
Protein 57.16g 91%
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