Turbot and black sausage rice
Rice is a versatile dish that can be a humble meal with simple ingredients or a gourmet one with unique additions. This time, CETT wanted to give it a special touch by cooking it with turbot. And for a mountain touch, they added black sausage. Enjoy!
(Smoke)
500g rockfish
Turbot bones
100g leeks
75g carrot
20g celery
Cut the vegetables into a mirepoix and sauté them in a pot with a little oil. Add the rockfish and the turbot bones and cook. Cover with water and simmer over medium heat for 20-30 minutes. Strain and set aside.
(Sofrito)
1kg onion
3u it
500g tomate
Dice the onion and garlic and sauté. Once they turn golden brown, add the grated tomato and caramelize everything together. Set aside.
250g sofrito
2L of smoke
1kg of rice
150ml until
500g black sausage
750g turbot (cleaned)
Salicornia
Portion the turbot, sear it in a pan with a little oil, and set aside. Repeat the process with the black sausage and set aside. In a paella pan, toast the rice with the sofrito, add the fino sherry, stir, moisten with the hot fish stock, and cook for about 10 minutes. Add the turbot and the sausage and finish in the oven. Remove from the oven and garnish with pieces of samphire.
