Pez espada sobre timbal de verduras-gambas, y salsa de Espumoso

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Pez espada sobre timbal de verduras-gambas, y salsa de Espumoso. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Pez espada sobre timbal de verduras-gambas, y salsa de Espumoso is one of the most popular of current trending meals on earth. It's enjoyed by millions daily. It's simple, it is quick, it tastes yummy. They are fine and they look fantastic. Pez espada sobre timbal de verduras-gambas, y salsa de Espumoso is something which I have loved my whole life.

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As for the number of servings that can be served to make Pez espada sobre timbal de verduras-gambas, y salsa de Espumoso is 3 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pez espada sobre timbal de verduras-gambas, y salsa de Espumoso estimated approx 60 minutos.

To begin with this particular recipe, we must prepare a few ingredients. You can have Pez espada sobre timbal de verduras-gambas, y salsa de Espumoso using 14 ingredients and 5 steps. Here is how you cook that.

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Ingredients and spices that need to be Make ready to make Pez espada sobre timbal de verduras-gambas, y salsa de Espumoso:

1. 500 gr Pez espada
2. 200 gr gambas
3. 1 cebolla
4. 2 dientes ajo
5. 1 calabacín
6. 1 berenjena
7. 1/2 vaso salsa de tomate frito
8. Aceite de oliva virgen extra
9. Sal y pimienta negra molida
10. para la salsa de espumoso
11. 1 cebolla
12. 1 vaso cava o cualquier otro vino Espumoso
13. Perejil fresco
14. Sal y pimienta negra molida

Instructions to make to make Pez espada sobre timbal de verduras-gambas, y salsa de Espumoso

1. En primer lugar dorar las cabezas y caparazones de las cáscaras de las gambas en una sartén con cinco cucharadas de AOVE. Apartar y desechar las cabezas y cáscaras. En el mismo aceite anterior comenzamos a sofreír 1 cebolla picadita, los dientes de ajo laminados, el calabacín y la berenjena con piel, todo cortado en pequeños dados. Dejamos sofreír veinte minutos a fuego medio.
2. Apartar el sofrito del fuego y disponer en un cuenco. Incorporar los cuerpos troceados de las gambas, dos o tres cucharadas generosas de tomate frito, mezclar bien y probar de sal. Reservar al frío.
3. PARA LA SALSA DE ESPUMOSO, sofreír una cebolla picada y verter 1 vaso de cava o cualquier otro vino Espumoso que tengáis. Dejar que reduzca un poco y agregar medio vaso de nata de cocinar. Salpimentar y cocinar cinco minutos a fuego medio.
4. Disponer un aro de cocina circular engrasado en la bandeja del horno cubierta con papel vegetal. Colocar el sofrito de verduras en la base y pequeñas porciones de pez espada encima. Salpimentar y rociar con un hilo de AOVE, cocinar en el horno precalentado a 180 °C unos diez minutos aproximadamente.
5. Para terminar, trituramos la salsa de Espumoso, la colaremos, y la reservamos. EMPLATADO. En la base del plato colocamos el timbal, lo desmoldamos, y alrededor del timbal vertemos unas cucharadas de la salsa de Espumoso y espolvoreamos un poco de perejil picado. ¡ A Disfrutarlo !

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