Rape al whisky con crema de bogavante gambones y almejas

Hello everybody, it is Louise, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Rape al whisky con crema de bogavante gambones y almejas. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Rape al whisky con crema de bogavante gambones y almejas, 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 Rape al whisky con crema de bogavante gambones y almejas 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 Rape al whisky con crema de bogavante gambones y almejas is 4 comensales. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Rape al whisky con crema de bogavante gambones y almejas estimated approx 20 minutos.

To begin with this particular recipe, we must first prepare a few components. You can have Rape al whisky con crema de bogavante gambones y almejas using 9 ingredients and 10 steps. Here is how you can achieve that.

Seguimos con la comida del domingo pasado con un plato 10 rape negro al whisky con crema de bogavante, almejas y gambones

Ingredients and spices that need to be Make ready to make Rape al whisky con crema de bogavante gambones y almejas:

1. 1 kgr rape negro (lomos)
2. 2 chalotas
3. 250 gr tomate natural triturado
4. 8 gambones
5. 12 almejas finas
6. Aceite de oliva virgen extra
7. Sal
8. 1 l crema de bogavante
9. 1 copa dé whisky

Steps to make to make Rape al whisky con crema de bogavante gambones y almejas

1. Cuatro trozos de lomo de rape (os los hará en pescadero de unos 250 gr)
2. Los salpimentamos
3. En una cazuela con 4 cucharadas de aceite virgen extra, sellamos por todos los lados los lomos de rape.
4. Le echamos la copa de whisky y le damos fuego (campana apagada) y cuando se apaga el fuego lo reservamos.
5. Ahora en la misma cazuela de sellar el rape, picamos las chalotas y las vamos pochando despacio junto con las cabezas de los gambones (las iremos machacando para sacarles los jugó) aunque luego las trituraremos.
6. Les echamos un vaso de vino blanco y dejamos evapore el alcohol.
7. Ahora le ponemos el tomate y dejamos se haga unos 5 minutos.
8. Hecho esto, en un vaso batidor, trituramos todo y lo colamos para evitar caiga alguna cáscara de gambones.
9. Ponemos los lomos de rape en la cazuela y por encimas el batido que habíamos preparado al cual también le añadiremos nuestra crema de bogavante.
10. Le damos un hervor y le ponemos las gambas que habremos pelado y las almejas que he abierto con un poco de vino blanco y lo dejamos reposar un poco que coja todos los jugos y estará listo para COMER

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