Crepes rellenos de picada de pescado y marisco con salsa al cava

Hello everybody, it's Brad, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Crepes rellenos de picada de pescado y marisco con salsa al cava. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Crepes rellenos de picada de pescado y marisco con salsa al cava is Cinco comensales. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few components. You can cook Crepes rellenos de picada de pescado y marisco con salsa al cava using 17 ingredients and 12 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Get to make Crepes rellenos de picada de pescado y marisco con salsa al cava:

1. Para los crepes
2. 300 gramos harina tamizada
3. 4 huevos 🥚
4. 100 gramos mantequilla
5. 1/4 litro leche
6. al gusto Sal
7. Para el relleno
8. 1 cola de rape de ración
9. 2 supremas de merluza
10. 300 gramos gamba cocida pelada
11. 1/2 cebolla
12. 1 vaso de cortado de vino blanco
13. Unas ramitas azafrán
14. 3 cucharadas tomate frito
15. 1 huevo cocido
16. Para la salsa:
17. Es la sobrante de salmón al cava, ahí está la receta especificada si la guardas en tarro de cristal bien cerrado en la nevera aguanta bastante, igualmente (Véase SALMÓN en salsa de cava)

Steps to make to make Crepes rellenos de picada de pescado y marisco con salsa al cava

1. Para los crepes, en una jarra ponemos la harina, la mantequilla, los huevos, la leche y la sal y lo batimos todo bien sin que queden grumos. Lo tapamos con papel film.
2. Lo dejamos reposar en la nevera.
3. Para el relleno picamos la merluza, la cola de rape, la media cebolla y las gambas
4. Cortarlo todo.
5. Ponemos una sartén al fuego, le añadimos aceite de oliva, dos cucharadas y echamos la cebolla. La sofreímos un poco.
6. Añadimos la merluza, el rape y el azafrán. Lo movemos bien
7. Añadimos el vino y las gambas.
8. Ponemos la salsa de tomate frito y el huevo cocido picadito.
9. Lo dejamos reducir bien. Mientras reduce vamos haciendo los crepes; ponemos una sartén al fuego.
   Le ponemos un poco de mantequilla con ayuda de una brocha la extenderlos por toda la sartén
10. Vamos haciendo los crepes, la primera se suele desaprovechar. Luego ya todo va sobre ruedas
11. Una vez hechos nos disponemos a rellenarlos y a emplatar.
12. La salsa es la misma que me sobró cuando hice el salmón al cava, la guardé en tarro y a la nevera

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