Langostinos Con Tomates
Ingredients
Directions
Prepare the fish
Lavar el pescado, secarlo y salarlo.
Extenderlo sobre la mesa y colocarle una tira de queso, enrollar cada filete.
Assemble and bake
Colocarlos en una asadera previamente aceitado.
Picar bien los ajos y el perejil.
Echar por encima del pescado el jugo de los limones, el aceite y luego el ajo y perejil picados.
Esto va al horno sólo hasta que los ajos estén dorados.
Serve
Se acompaña con arroz blanco.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Filetes de lenguado
- The delicate fish wraps around the cheese and forms the main body of the dish.
- Queso gruyere
- Melts into the rolls and browns on the surface, adding richness and a savory crust.
- Jugo de limón
- Adds acidity that brightens the rich cheese and mild fish.
- Ajo
- Turns golden in the oven, adding aroma and a toasted flavor to the top.
- Aceite
- Carries heat across the fish and helps the garlic and parsley toast.
The step that matters
Watch the garlic in the oven. Garlic burns quickly and turns bitter once it darkens too far, so it should be removed as soon as it turns golden.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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