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Posts Tagged ‘lemon peel’

  1. Salmon Marinated in Strawberry Vodka with Bergamot Preserve – Recipe

    February 6, 2018 by Varga László

     

    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.

  2. Asian Fish Recipe: Perch with Lychee Sauce

    January 25, 2012 by Varga László

    Ingredients (4 persons)

    • 4 pieces of boneless fillet perch
    • ¼ cup olive oil
    • 2 teaspoons fresh  thyme
    • 1 teaspoon salt
    • 1 teaspoon grated lemon peel
    • ½ teaspoon black pepper
    • 1 canned lychees with its juice
    • 200 g fresh lychees
    • 1 green onion
    • 1 teaspoon chopped fresh ginger
    • 1 teaspoon cornstarch

     

    Preparation Method:

     

    1.  Wash the fish then pad dry with paper towels.
    2. In a bowl mix the olive oil, chopped lychess, the canned lychee and 1/2 of the can’s juice, thyme, lychee juice, salt, pepper and lemon peel. Add the fish fillets to the mixture,   coat them thoroughly with the marinade and leave it to marinate for 1 hour.
    3. In a large pan fry add some oil then fry on both sides until nice golden-brown.
    4. Add a tablespoon oil to a wok, when hot add the chopped green onion and ginger, stir fry for 30 seconds.
    5. Add the lychee pieces from the marinade, the other half of the can’s juice, simmer for 1-2 minutes.
    6. Dissolve the cornstarch into 100 ml water, then add to the wok stirring, and simmer for another 1 minute.
    7. On the plates serve the perch beside boiled rice, add on top of the fish the lychee sauce. Garnish with some fresh lychees for the looks.