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Blanquillo y puerros | Burbujas Magazine
Blanquillo_puerros_caluga1

Blanquillo y puerros

Fotografía por Pablo González Rojas

Ingredientes (para 2 personas)

  • 2 filetes de blanquillo
  • 1 puerro
  • Mantequilla
  • Pimienta
  • Sal

Elimina el exceso de hojas del puerro y luego lo cortas a lo largo, en tiritas muy finas. Reserva.

En una gran sartén calienta una cucharadita de mantequilla y cocina los filetes de blanquillo previamente condimentados con pimienta y una pizquita de sal. Recuerda que la mantequilla ya tiene sal, así que aportará el resto necesario.

Por otro lado, y mientras se dora el pescado, saltea los puerros en otra sartén con una cucharadita de aceite de oliva. Cuida de no quemarlos, sólo debes dorarlos.

Para la presentación, dispón un filete de blanquillo en cada plato y distribuye los puerros por encima. Acompaña con una poricón de cuscús y una copita de algún sauvignon blanc del Valle de Casablanca. ¡Salud!