Ingredients to make CHRISTMAS BREAK IN CAVA:
- 1 bream of 1 kg approx. (clean and ready to cook)
- 200g mushrooms
- 1 medium leek
- 1 large potato
- 1 clove garlic
- 4 tablespoons of oil
- 25g butter
- 1 lemon
- 1/2 liter of cava
- salted
- white pepper
- chopped parsley
How to make CHRISTMAS BESUGO IN CAVA:
- Peel and chop the leek into fine julienne strips (the white and green parts).
- In a frying pan with oil and a pinch of salt, sauté the leek until it becomes transparent, stirring with a wooden spoon so that it does not take color.
- Add the cava and reduce over low heat uncovered for ten minutes. Peel the potato and wash it; cut into very thin slices and reserve in a bowl with water.
- Clean the mushrooms, removing the sandy stem and passing through water quickly to remove the sand well. Dry with a cloth and laminate.
- Sauté in a pan with the butter and the minced garlic until all the water is released; season with salt and pepper; remove from the fire.
- Season the sea bream, previously washed and dried with a cloth; and make three transversal cuts and introduce a lemon slice in each of them.
- Cover a sea bream with the sautéed and drained leek (uses a slotted spoon and save the cava broth).
- Place the potato slices on top and then the sea bream. Sprinkle with the rest of the lemon and place the mushrooms around it.
- Place in the preheated oven at 200 °C and add the cava broth little by little until the fish is done, it will take approximately 25 minutes.
