Slices of courgettes from the Navarre vegetable garden stuffed with an exquisite spider crab béchamel sauce (also called Txangurro), scallops and prawns with a seafood sauce made with prawns, langoustines and fish fumé. It is a dish with a lot of flavour but at the same time with little fat, only 3.9%.
Succulent piquillo peppers stuffed with a preparation of one of the most commonly used fish in Cantabrian gastronomy, bathed in a traditionally prepared sauce.
Present on several flat plates and heat each one in the microwave for a few seconds or heat the can in a bain-marie for one minute and present on a flat plate.
The white round bean is cooked with clams and oyster mushrooms in a balanced sauce based on poached vegetables and fish fumé. It is low in fat (4%) and salt (0.18 g per 100 g of product). These stewed pulses have the same quality and guarantee as the natural pulses: tender, no skin is visible and totally natural flavour.
The verdina bean is a variety of small emerald green beans of great gastronomic value. This typical pairing with Cantabrian clams makes this mixture a tasty and light menu for any time of the year.
€6.50
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