Best Subwoofer Of 2010

Ingredients: 30 g.

50 g. butter
250 g. flour
skimmed milk Nutmeg Salt

4 eggs Filling: 150 g.
hake or whiting, skinless boneless
250 g. frozen shrimp (thawed) butter g.de
50 90 g.de
cooking cream Salt

Pepper Mayonnaise and lettuce for garnish PREPARATION

-Preheat oven to 180 º.
-Separate the yolks from the whites and set aside.
-Put the butterfly in the blades of glass, pour the egg whites and a pinch of salt, 5 minutes., Vel. 3 1 / 2. Remove to a bowl and reserve.
-Rinse and dry the glass. Pour into the glass-
the 30 g. butter, 1 min., 100 º, vel 2.
-Add the flour, 1 min., 100 º, vel. 1. Incorporate
-milk, a pinch of salt and a pinch of nutmeg, 5 sec., Vel. 7. The following 7 min., 100 º, vel. 4.
-Pour the egg yolks to the bechamel, 6 sec., Vel. 4. Pour into the container where the egg whites and mix with outflanking very careful not to fall.
-Put on baking sheet parchment paper; out the pastry and bake for 15 to 20 minutes (I had 20 min.).
-Remove it and put it on a damp cloth sprinkled with bread crumbs. Folding the book.

FILLING:
-Wash and dry the glass.
-Chop the fish and prawns split them in half. Pour into the glass-
the 50 g. butter, 1 min., temp. 100 º, vel. 2. Incorporate
-fish and shrimp, and season, 4 min., Temp. 100 º, turn left., Vel. spoon. Put the mixture into a bowl, add cream, salt and pepper (to taste) and stir until it is all linked. Book.

ROLL FORMING:
-based unroll, spread the filling and roll again. Place on a rectangular source with finely chopped lettuce, and garnish with mayonnaise.
-Keep it in the refrigerator until you take it.