2 shallots
refined corn flour
200 ml. cava
Some water
Some olive oil
Salt
Black pepper
Parsley, finely chopped
Preparation:
Cut the heads off the john dories and cut out the loins. Cook the bones and heads in a
pot with water, salt and a few sprigs of parsley for 20 minutes. Strain, add salt to taste
and reserve the broth.
Peel and chop the shallots finely, sauté them in a pan with a little oil, and season to
taste. Add the cava and 200 ml of broth when they start taking on a brown color.
Let reduce the broth over low heat for 10 minutes. Thicken it with some refined corn
flour previously diluted in water. Add the chopped parsley, and reserve.
Smear some oil on the baking tray. Salt and pepper the loins, fold them over
themselves and place them on the baking tray . Sprinkle some oil on them and bake at
200°C-392ºF for 5 minutes. First, cut the zucchini into slices, 2 inches thick, and then
into quarters. Salt and pepper and sauté in a skillet.
Serve fish served with the zucchini and the cava sauce.
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Codfish with Chili Vinaigrette Code35

Ingredients (2 people):

37