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Posts Tagged ‘light’

  1. 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.

  2. 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.

  3. Whelks with Asparagus Tips Recipe

    May 31, 2018 by Varga László

    Ingredients (1-2 servings)

    • 200 g frozen shell-less whelks
    • 3 garlic cloves
    • a bunch of asparagus
    • 50 g butter
    • salt and freshly ground black pepper

    Preparation method:

    1. Let the whelk meat thaw and wash them in cold water.
    2. Chop roughly the garlic.
    3. Melt the butter in a frying pan.
    4. Add the chopped garlic am the whelks.Season with salt and freshly ground pepper and fry over medium low heat for 4 minutes.
    5. Meanwhile wash the asparagus and cut their tips (about one third of them), keep the rest of them for the next breakfast’s omelette.
    6. Add the asparagus tips and about 100 ml water. Cover and steam for 7-8 minute over medium heat until asparagus is cooked and has a wild green color.
    7. Add salt and pepper to taste if needed. If the juices are too thin cook it down a bit for a minute.
    8. Serve while still hot.