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Posts Tagged ‘light’

  1. Sweet Banana Chili Peppers Stuffed with Salmon

    September 20, 2018 by Varga László

    Ingredients (2 servings):

    • 8-10 sweet banana chili peppers, I had red and orange ones
    • 200 g salmon filet
    • 1 egg
    • 5 garlic cloves
    • a bunch of thin green onions
    • a bunch of parsley leaves
    • 1 small red hot chili pepper
    • coarse salt to taste
    • 1 lime

    Preparation method:

    1. Using a cleaver or a heavy kitchen knife chop roughly the salmon.
    2. Using a sharp, thin and long paring/slicing knife cut off the stems of the chili peppers.
    3. Using the same knife scoop and scrape off their seed, cleaning as much as possible the chilies insides.
    4. Slice thinly the green onions.
    5. Slice thinly the red hot chili pepper.
    6. Chop the garlic cloves.
    7. Chop the parsley leaves.
    8. Add together to a bowl the chopped salmon, green onions, parsley, red hot chili, garlic, a whole egg, the juice of a half lime and salt to taste.
    9. Mix them together gently.
    10. Using a teaspoon fill carefully the hollow sweet banana chilies.
    11. Place the salmon-filled chilies in an oven-proof dish and roast them in the oven preheated to 180 C for about 10-15 minutes.
    12. The remaining salmon filing mixture after stuffing all chilies will be fried in a pan for a few minutes on each side to a yummy omelet.
    13. Serve the stuffed chilies garnished with some omelet pieces, some chopped green onions, and lime wedges.

  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.