Ensalada de puerros con verdel en escabeche de txakoli

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3 verdeles limpios y fileteados
	
6 puerros finos
	
1 cebolla roja
	
1 zanahoria
	
250 ml de txakolí
	
250 ml de vinagre blanco
	
1 hoja de laurel
	
1 cucharadita de pimienta en grano
	
Tomillo fresco
	
Aceite de oliva virgen extra
	
Sal


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1. Poner un poco de aceite en una sartén y cocinar los filetes de verdel 3 minutos por cada lado. Colocar en una fuente y reservar.

2. Cortar la cebolla y la zanahoria en rodajas, ponerlas en una cazuela y añadir el txakoli, el vinagre, la pimienta en grano, la hoja de laurel y un poco de sal. Cocer tapado a fuego suave 20 minutos.

3. Añadir el escabeche calientesobre el pescado cubriéndolo y dejar templar.

4. Meter en el frigorífico un mínimo de dos horas.

5. Limpiar los puerros y cortar en trozos. Cocer en agua con sal, hasta que estén tiernos, pero no demasiado.

6. Escurrir y dejar enfriar.

7. Servir los puerros acompañados del verdel y las verduras. Regar con un chorretón de aceite de oliva, sal en escamas y tomillo fresco.

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