Ingredients to make Bonito a la pelotari:
- 1 kg of bonito clean of skins and bones
- 100 g onion cut into slices
- 3 garlic cloves
- 12 time mushrooms (although it’s not time yet, the Ghibelurdians are scary for him)
- a bit of bay leaf
- 2 nails
- 2 shallots
- Oregano
- a little white pepper
- chopped parsley
- 180 tsp. of olive oil
- for the willow
- 100g of melted bacon
- 1 tablespoon of flour
- 1 small onion
- 1 cup of good txacoli or, failing that, acid and dry white wine
- 1 ladle of fish stock (you can take advantage of the skins and bones to prepare it)
- 1 sprig of parsley
- 1 lemon slice
- 4 egg yolks
- salted
- Pepper
How to make Bonito a la pelotari:
- Marinate the bonito with the oil, garlic, onion, bay leaf, oregano, chopped parsley, cloves and salt, stirring from time to time.
- While it is marinating we will prepare the sauce for which we will sauté the chopped onion in the bacon fat and when it begins to take color we will add the chopped parsley.
- When the onion is caramelized without burning, add the txacoli, pepper, salt and lemon rind and allow reducing.
- Once done, it is removed from the heat and the beaten egg yolks are added, the mushrooms are added, bringing them to a gentle boil, stirring constantly.
- We will roast the bonito, if possible on a grill over an ember and once done it will be served accompanied by the sauce.
- The dish will be accompanied by the same wine that we have used to make the sauce.
