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Posts Tagged ‘fish’

  1. Roasted Sea Bass with Lemons and Radicchio – Recipe

    September 5, 2018 by Varga László

    Ingredients (1-2 servings):

    • 1 whole sea-bass
    • 1 radicchio
    • 1 lemon
    • a few sprigs of thyme
    • Salt and pepper to taste
    • 3-4 tablespoons olive oil

     

    Preparation method:

    1. Clean and scale the fish, then pat dry with paper kitchen towels.
    2. Slice half of the lemon a d cut each slice in two.
    3. Season with plenty of salt and freshly ground black pepper both the inside and outside of the fish.
    4. Fill the fish will some lemon slices and thyme.
    5. Smear the bottom of an oven proof dish with olive oil. Place the lemon filled bass in it, surrounded by the remaining slices.
    6. Roast in the 200 C preheated oven for about an hour.
      Meanwhile prepare the radicchio:
    7. Quarter the radicchio into 4 wedges.
    8. Lay them in another oven proof dish, sprinkle some olive oil and the juice of the remaining half lemon.
    9. Roast in the with the fish for half an hour.
    10. Serve the sea-bass with the radicchio quarters and some caramelized lemons from the oven.

  2. Poached Herring Fillets with Tomatoes and Green Garlic – Recipe

    June 25, 2018 by Varga László

    Ingredients (4 servings):

     

    • 300 g herring fillets
    • 1 ripe large tomaro
    • 50m ml extra virgin olive oil
    • 1 green garlic
    • 1 red chili pepper
    • salt and freshly ground pepper

     

    Preparation method:

     

    1. Sprinkle the herring fillets with salt an freshly ground pepper.
    2. Cut the tomato in thin wedges.
    3. Slice the green garlic.
    4. Pour the olive oil in a large heavy bottomed frying pan and add about an even amount of water.
    5. Heat the pan to boiling temperature and add the herring fillets, tomato wedges, green garlic and chili peppers.
    6. Poach carefully the fillets over low heat flipping once for about 1 minute each side.
    7. Repeat these in batches, not to overcrowd the skillet.
    8. From time to time replenish the water that gets evaporated in the process.
    9. Leave the tomato slices a bit more to poach and release their juices.
    10. Serve he fillets together with green garlic and tomatoes, drizzled with the tomato-olive oil juices from the pan.

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

    June 16, 2018 by Varga László

     

    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 centimeter 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 broccolinis and trim their ends.
    6. Chop coarsely the garlic.
    7. Melt 50 g butter in another large skillet.
    8. Add the broccolinis, 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 broccolinis 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 broccolinis topped with loads of the sauteed garlic and buttery kumquats.