PLATE WITH SAUCE OF MOULDS:

800 grs. of plate.
1/2 kg of moulds.
1 leek.
1 morrón green.
1 carrot.
4 onions of verdeo.
Peppercorns white.
1/2 tomato sauce glass.
Parsley.
Oil, water and salt.
To decorate:
1 lemon

DEVELOPMENT:

For sauce of moulds, cleaning and spade onions of verdeo, the leek and the peeled carrot. Pon a little oil in a ground casserole and fact mijoter vegetables with a salt pinch.

Meanwhile, it cooks the clean moulds in a cazuela with a half - water glass until they are open. It withdraws its meat and holds also the juice of cooking. Añádeselo all with the vegetables pochadas by reserving some moulds. Licúa and passes sauce through Chinese so that it is finer. It adds tomato sauce.

Clean the plate, córtalo in nets and quítales with with those the skin. It cuts the nets in bands and enróllalos on itself.

In one will vaporera with water, of the peppercorns, a ramita of parsley and salt, cooked fish. It lets make during 4 minutes. It extends sauce of moulds in the funds of a source and places the rollitos of plate on it. Finally, it decorates an end with the source with a half - lemon surrounded of the moulds which you had reserved. It is useful with parsley piqué