O chef Mario Augusto, do restaurante La Tasca, ensina a preparar o “Robalo do Norte”.
Robalo del Norte
Rendimento: 4 porções, sendo 519 calorias por porção *
Cálculo feito pela nutricionista Lenyicia Neri
Ingredientes:
400 gr de filé de robalo
1 cebola média picada em cubos pequenos
4 dentes de alho em lâminas
1 xícara de chá de farinha de trigo
¼ de xícara de chá de azeite de oliva
½ xícara de chá de vinho branco seco
3 xícaras de chá de caldo de peixe
2 batatas cozidas e cortadas em cubos médios
½ xícara de chá de vôngoles
½ xícara de chá de aspargos brancos em conserva
Sal
Pimenta
½ xícara de salsinha picada
Modo de Preparo
Tempere os filés com sal e pimenta. Passe pela farinha de trigo e tire o
excesso.
Em uma frigideira aqueça o azeite e doure os filés no fogo alto dos dois lados. Retire e reserve.
No mesmo azeite refogue a cebola e o alho no fogo médio por dois minutos.
Adicione o vinho e deixe ferver por um minuto.
Acrescente o caldo de peixe e cozinhe por 5 minutos.
Junte os filés de peixe, as batatas, o vôngole e o aspargo. Cozinhe tudo por
mais dois minutos.
Tempere com sal a gosto.
Finalize com a salsinha
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