Fricandó de rape con setas

Hello everybody, it is Louise, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Fricandó de rape con setas. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Fricandó de rape con setas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fricandó de rape con setas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fricandó de rape con setas is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fricandó de rape con setas estimated approx 50 minutos.

To begin with this particular recipe, we must prepare a few ingredients. You can have Fricandó de rape con setas using 13 ingredients and 9 steps. Here is how you can achieve it.

Hoy vamos a cocinar un delicioso plato de pescado que se llama Fricandó de Rape con Setas. Es fácil de preparar y si lo hacéis en casa ya veréis que os gustará mucho. Queda muy bueno.

Ingredients and spices that need to be Make ready to make Fricandó de rape con setas:

1. 900 gr Rape (8 filetes gruesos)
2. 25 gr Moixernons (Setas deshidratadas)
3. 300 gr Cebollas
4. 300 gr Tomates
5. 80 gr Zanahoria
6. 80 ml. Vino Blanco
7. 1 cubito de Caldo de pescado
8. Harina para rebozar
9. Aceite de Oliva
10. Sal y Pimienta Negra
11. 12 Almendras tostadas
12. 2 dientes Ajo
13. Perejil

Instructions to make to make Fricandó de rape con setas

1. Pondremos las setas en remojo durante 30 minutos. Las lavaremos y escurriremos.
2. Salaremos el rape y lo rebozaremos con la harina. En una sartén con abundante aceite de oliva lo freiremos por los dos lados y lo reservamos en una cazuela.
3. Rayamos la cebolla y la sofreímos lentamente hasta que quede transparente. Le añadimos la zanahoria cortada bien pequeña y a continuación el tomate que le hemos quitado la piel. Dejamos sofreír todo junto, a fuego lento hasta que quede bien cocido.
4. Añadimos la harina y removemos para que no se pegue, echamos el vino blanco y dejamos que se evapore el alcohol.
5. Ponemos el cubito de caldo de pescado y un poco de agua. Cuando empiece a hervir, apartamos del fuego y trituramos hasta que quede bien batido. Tiene que quedar una salsa bastante líquida. Lo incorporamos a la cazuela junto con el rape.
6. Haremos una picada con los ajos, las almendras y el perejil y lo añadiremos a la cazuela cuando hierva ya la salsa.
7. Añadimos las setas escurridas, la sal y la pimienta negra al gusto.
8. Lo dejaremos hervir durante 15 minutos, con el fuego muy bajo. Lo iremos removiendo para que no se pegue el rape en la cazuela. En caso de que la salsa sea muy espesa hay que agregarle más agua para que cueza mejor.
9. Os aconsejo que veáis el video para una mejor comprensión de todo lo explicado.

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