Cheeks monkfish with mustard vegetables tempura
Ingredients:
Serves 4
28-32 chinstraps
2 carrots
2 spring onions
8 green asparagus
4 garlic fresh
tempura flour
extra virgin olive oil
mustard
salt
ground ginger
- For the sauce:
soy sauce
honey
paprika
Preparation:
Mix in a bowl the mustard, ginger and pepper with oil and salt. Marina the chinstraps in the sauce and let marinate for 10-15 minutes.
Prepare chinstraps 4 skewers with 8 in each and Asala in oven at 210 º C. for 8 minutes.
Meanwhile, slice the onions, carrots, asparagus and julienne young garlic. Make four motoncitos and overflows the in tempura flour diluted in cold water. Fry each vegetable separately cake in a pan with oil. Them.
Serve skewers with vegetables and a sauce made with soy sauce, honey and paprika.
Tip: Use ginger in small amounts as it is very strong in flavor.
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