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Crema de mejillones y curry

Categoría
Sopas y cremas
Dificultad
Fácil
Porciones
4

Ingredientes

  • 1/2 libra de mejillones
  • 2 tomates en cuadritos
  • 1 diente de ajo
  • 1 chorrito de vino blanco
  • 1 chorrito jugo de limón
  • 1 cucharadita de curry en polvo
  • 1 taza leche de coco
  • Sal y pimienta al gusto
  • Hojitas de cilantro
  • 2 cucharadas de mantequilla
  • 2 cucharadas de harina
  • 1/2 litro de fumet de pescado o fondo blanco
  • 1 taza de petit pois

Preparación

  1. Empezamos haciendo el roux, para elaborar la velouté: en una olla, mezclamos la harina y la mantequilla, y dejamos que tuesten ligeramente; debe quedar una mezcla rubia clara, casi sin cocción.
  2. Luego vamos añadiendo el fumet de pescado, poco a poco, reservando un poco para luego.
  3. Cuando la velouté esté lista, agregamos los petit pois y reservamos.
  4. Aparte, hacemos un sofrito con los tomates, ajo, mejillones y vino blanco.
  5. Agregamos un poco más de caldo y dejamos cocinar.
  6. Agregamos la velouté con los petit pois, la leche de coco, la cucharadita de curry, y sal y pimienta.
  7. Dejamos cocinar por unos minutos y agregamos un puntito de limón.
  8. Servir con cilantro picadito.