Abadejo con batata y zanahorias con salsa blanca y verdeo

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Abadejo con batata y zanahorias con salsa blanca y verdeo. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Abadejo con batata y zanahorias con salsa blanca y verdeo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Abadejo con batata y zanahorias con salsa blanca y verdeo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Abadejo con batata y zanahorias con salsa blanca y verdeo estimated approx 1 h.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Abadejo con batata y zanahorias con salsa blanca y verdeo using 7 ingredients and 6 steps. Here is how you cook that.

Mezclar sabores texturados dulces de la batata y la zanahoria con un toque de verdeo, se deshace saboridamente en tu paladar...sabores de la ribereña mesopotámica para esos días que no tenés mucho tiempo pero querés compartir algo rico...

Ingredients and spices that need to be Take to make Abadejo con batata y zanahorias con salsa blanca y verdeo:

1. 1 kg abadejo en filet (merluza o pejerrey o su combinación, va)
2. 3 batatas hervidas
3. 2 papas hervidas
4. 3 zanahorias en rodajas finas
5. c/n Aceite
6. a gusto sal y condimentos
7. c/n Salsa blanca tradicional con cebollitas de verdeo

Instructions to make to make Abadejo con batata y zanahorias con salsa blanca y verdeo

1. Primero precalentar el horno a 180 *.
2. Hervir las batatas, papas cortadas en 3 partes y zanahorias cortadas en rodajas para facilitar su cocción. Hervir hasta que se encuentren cocidas a gusto. En fin, una vez que tapo la olla con las verduras. Bajo el horno a 160*.
3. En una asadera con rocio de aceite vegetal en la base, coloco el pescado filetado, condimentado con sal y especias. 20 o 25 minutos de cocción.
4. Agregar un puñado de verdeo (cortardo muy chiquito muy chiquito). Un toque de nuez moscada da ricor a la salsa (si la quiero más cremosa le agrego crema de leche) Reservar al lado de la hornalla para que no se enfrié
5. En otra ollita, preparar la salsa blanca. 250 cc de leche, sal y manteca a gusto. Cuando rompe el hervor agregar 2 cucharitas de maizena y batir fuertemente evitando que se formen grumos.
6. Cuando las verduras tienen la cocción de mi agrado (más o menos cocida eso depende del gusto de cada uno) las cuelo y agrego a la asadera junto al pescado. De 3 a 4 minutos para que combinen sabores y le agrego encima la sala blanca de verdeo. 1 minuto para que ella tomé temperatura. Y a compartir!!!!

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