Category: Fish

Sturgeon Braised in Butter, Moldovan Winebrandy and Kumquat with Broccolini Sauteed in Butter with Garlic Recipe

Ingredients (4 servings):

  • 1 kg sturgeon cutlets
  • 750 g broccolini
  • 150-200 g butter
  • 1 head of garlic
  • 200 g kumquats
  • salt and pepper to taste

Preparation method:

  1. Season with salt and freshly ground black pepper the sturgeon cutlets.
  2. Slice the kumquats into half centimetre thick slices.
  3. Melt 50 g butter in a large frying pan and gently fry the fish slices on both sides for about 2 minutes.
  4. Add the sliced kumquats, 50 g more butter, about 50 more water, cover with a lid and simmer over low heat for 2-3 minutes.
  5. Wash the broccolini and trim their ends.
  6. Chop coarsely the garlic.
  7. Melt 50 g butter in another large skillet.
  8. Add the broccolini, 100 ml water and salt to taste.
  9. Cover with a lid and steam like this over medium-low heat for about 3 minutes until the broccolini turn dark wild green but still crunchy.
  10. Remove the lid, add the chopped garlic and remaining butter and sautee them for another minute.
  11. Serve the sturgeon cutlets with the broccolini topped with loads of the sauteed garlic and buttery kumquats.

Dalmatian Grilled Sardines with Parsley Lemon Garlic Sauce Recipe


Ingredients (4 servings)

  • 1 kg sardines (fresh or frozen)
  • a bunch of parsley
  • 2-3 sprigs of rosemary
  • 1 head garlic
  • 1 lemon
  • extra virgin olive oil
  • Salt and pepper to taste
  • 100 g olives
  • 2 large tomatoes
  • a few chilli peppers

Preparation method:

  1. Defroze the sardines if frozen, wash them in a colander.
  2. Clean and chop the garlic.
  3. Grate the lemons for zest.
  4. In a bowl mix place the grated lemon peel, half of the chopped garlic and the rosemary torn from sprigs. Add extra virgin olive oil, salt and pepper, whisk them a bit.
  5. Place the whole sardines in this bowl and cover them with the marinade and let them marinate for half an hour.
  6. In another bowl mix the other half of chopped garlic, olive oil, chopped parsley and the juice from a lemon.
  7. Grill the sardines until having charred grill marks 3-4 minutes on each side.

  8. When ready place them on a plate and season with the garlic and parsley sauce and serve with lemon wedges.

Salmon Marinated in Strawberry Vodka with Bergamot Preserve – Recipe


Ingredients (2 servings):

  • 2 salmon fillets with skin
  • 100 ml vodka
  • 1 teaspoon grated lemon zest
  • 100 ml chunky bergamot preserve
  • sea salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil


Preparation method:

  1. Place salmon fillets in a bowl with their skin-side down, pour the vodka over.
  2. Sprinkle the fillets with the lemon zest, salt and pepper.
  3. Heat the oil in a frying pan and fry the salmon pieces 5 minutes on the skin side and 1 minute on the other side.
  4. Flip them again on the skin side, baste the salmon tops with bergamot preserve, add the vodka marinade to the pan. Turn heat to high and cook for about a minute until the vodka has evaporated.
  5. Serve with Mexican rice.