Filet de gallo sauce Albariño
8 large steaks cock clean
A quarter of a kilo of small potatoes
Half a liter of wine Albariño
1 tablespoon chopped parsley
How to prepare
Peel the potatoes, wash, divide them rounded, sprinkle with salt and cook steamed for 15 minutes and set aside.
Season the fillets and place in a rooster baking dish.
Sprinkle with wine and place in a preheated oven at 200 º C for 10 minutes.
Remove the steaks from the oven, place them on the hot plates to heat and set aside.
Put the cooking juices in a saucepan over high heat and reduce by half. Rectify the salt if necessary and add the chopped parsley.
Serve the fish with boiled potatoes and gravy.
Present the remaining sauce in a gravy boat apart.