Joined: 21 Aug 2009
Location: Gijón, Asturias
|Posted: Wed Aug 26, 2009 12:37 pm Post subject: Escalopines al Cabrales - Scallops with Cabrales
Veal fillets (I recommend them very soft and according to the number of people who's gonna eat them)
1 small nut of butter
Salt and pepper at will
100 grs. of Cabrales cheese (if not available can be another blue cheese like Picón, Peñasanta, de Fueya, Vicioso, etc...)
200 grs. of Liquid cream
Chop the fillets in two or three pieces according to their size. Salt/pepper them up and batter them through a bit through flour and egg. Fry them up in plenty hot oil. Take them out to a dish and save them.
In other frying pan, with soft fire, fry softly the onion with a bit of both olive oil and butter. Let afterwards melt down a good quantity of Cabrales (better if it goes with a bit of cream), so when it melts down get in the cream at bits and stir to incorpore the sauce. Make sure the cream doesn't get to boil; otherwise it could be spoiled.
When the sauce reaches the density we desire, place in the fried fillets to that pan and leave it 5 minutes cooking up.
Serve hot, with some nice fries and enjoy .
In the same way this recipe of Escalopines goes with Cabrales, it can be done with pepper sauce (e. g.) and some others more.
Maestro Tomberi, creador de fantasía y surrealismo