Rotllets de truita de patata
Tinc un cunyat manetes que és un sant baró. Cada cop que a casa hi ha una avaria, el pobre agafa les seves caixes d’eines (si, en plural !), ve cap a casa i arregla endolls, penja quadres i apanya el que faci falta. I a canvi, es conforma nomes amb una truita de patates per sopar !!!
Per això vaig pensar a preparar una truita diferent i vaig recordar una proposta que ens havien fet la Sandra i el Xavi de Els fogons de la Bordeta per un repte de Memòries d’una cuinera: uns rotllets de truita amb patata trufada senzillament genials.
Això si: jo no m’he pogut estar de dir-hi la meva i he modificat una mica mes la recepta perquè fos mes propera a una truita de patata deconstruida.
Necessitarem
2 patates grossetes (jo he fet servir patata del buffet)
1 ceba de Figueres
Una cullerada de mantega
2 ous
Sal i oli
Una dotzena de gambes pelades (opcional)
Una tòfona
Primer, pelarem i bullirem la patata amb aigua i sal. Al mateix temps, tallarem a llunes la ceba de Figueres i la fem a foc ben baixet evitant que es torri.
Un cop esta feta la patata, la posem en un bol, l’aixafem, la rectifiquem de sal i li afegim la mantega de manera que quedi un puré ben fi. Hi afegim la ceba i la tòfona ratllada i ho barregem.
Batem els ous, afegim el punt de sal i pintem una planxa quadrada o rectangular amb oli. Quan està ben calenta, hi aboquem els ous batuts, procurant que cobreixi tot el fons de la planxa. Amb cura, esperem a que estigui quallada i que ens surti una truita plana
Retirem la planxa del foc i ho deixem refredar. Un cop ja esta tebi, hi posem el puré deixant un cm de marge als extrems llargs. Amb molta cura i ajudant-nos d’una espàtula de silicona, anem fent un enrotllat per la part llarga, de manera que quedi una mena de braç de gitano. Ho deixem refredar i ho posem una estona a la nevera per a facilitar.nos el tall.
A banda, sofregim les gambes en una paella amb una mica d’oli. Quan estiguin dauradetes, les retirem, eixuguem l’oli sobrer amb un paper de cuina i les reservem.
Un cop el braç de gitano està fred, anem tallant rodelles d’un parell de centimetres de gruix. Hi punxem la gamba amb un escuradents. Ho podem servir sobre una llesca de pa amb tomàquet. Èxit segur !
I per aquest “pintxo” la nostra sommelier Paloma ens proposa d’acompanyar-lo amb el vi Los Duelistas 2012. Ella ens diu: “en nuestra selección del Club de Vinos de Abril, un Vino de la Tierra de Castilla tinto con 3 meses de barrica que ha conquistado a todos siendo de los tintos más vendidos en la red en su rango de precio (en torno a 7 €). El duelo con el rollito de tortilla bien lo merece.”
A la banda sonora d’avui un clàssic. Que voleu que us digui: a mi em segueix encantant el Purple Rain de l’artista abans anomenat Prince. Cançons atemporals que ja formen part del meu ADN
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