Saturday, March 2, 2013

Fried rolls

Fried rolls
4 sheets of filo pastry, 4 scallops, 1 leek, 1 celery stalk, 1 carrot, extra virgin olive oil, sunflower oil, 2 tablespoons white wine, 1 teaspoon rice vinegar, salt, white pepper, sauce soya.
Heat the scallops in a pan with water and, when open, remove the meat and coral. Take four tablespoons of olive oil in a pan and add the julienned leek and grated carrot and celery. Season with salt and saute.
Meanwhile, scallop meat passes through the plate, and take them out sazónalos with salt to a dish. Cut them into slices and reserve. Add the crushed coral to the vegetable mixture and cook five minutes. Stir in white wine, rice vinegar and a little white pepper.
Bake until all liquid has been reduced.
Cut each sheet of filo pastry into two rectangles.
Add a little padding, a sheet and wrapped scallop. Repeat with the remaining rolls.
Then fry in plenty of hot sunflower oil and serve freshly made with soy sauce aside.

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