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- 3 verdeles limpios y fileteados
- 6 puerros finos
- 1 cebolla roja
- 1 zanahoria
- 250 ml de txakolí
- 250 ml de vinagre blanco
- 1 hoja de laurel
- 1 cucharadita de pimienta en grano
- Tomillo fresco
- Aceite de oliva virgen extra
- Sal
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1. Poner un poco de aceite en una sartén y cocinar los filetes de verdel 3 minutos por cada lado. Colocar en una fuente y reservar.
2. Cortar la cebolla y la zanahoria en rodajas, ponerlas en una cazuela y añadir el txakoli, el vinagre, la pimienta en grano, la hoja de laurel y un poco de sal. Cocer tapado a fuego suave 20 minutos.
3. Añadir el escabeche calientesobre el pescado cubriéndolo y dejar templar.
4. Meter en el frigorífico un mínimo de dos horas.
5. Limpiar los puerros y cortar en trozos. Cocer en agua con sal, hasta que estén tiernos, pero no demasiado.
6. Escurrir y dejar enfriar.
7. Servir los puerros acompañados del verdel y las verduras. Regar con un chorretón de aceite de oliva, sal en escamas y tomillo fresco.
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