Tag: thyme

Asian Fish Recipe: Perch with Lychee Sauce

Ingredients (4 servings):

  • 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 can of 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 lychees, 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.

Marinated Veal Cutlet with Garlic Spinach Recipe

Marinated Veal Cutlet with Garlic Spinach

 Ingredients (2 portions)

  • 2 veal cutlets with bone
  • 4 tablespoons olive oil
  • lemon juice of half a lemon
  • salt and pepper to taste
  • a bunch of fresh thyme leaves
  • 250g spinach leaves
  • 3-5 garlic cloves

Preparation method:

Preparing the Veal:

  1. Rub salt, pepper and the thyme leaves to the veal, then place the cutlets into a bowl.
  2. Mix the olive oil with lemon juice an pour over the veal. Let it rest for half an hour, turning once.Marinated Veal Cutlet
  3. Heat a skillet over high heat. Drain the cutlets and add them into the skillet and cook until browned, about 4-5 minutes per side.Marinated Veal Cutlet

Preparing the Spinach:

  1.  Wash thoroughly the spinach, cutting the stems off.
  2. Chop coarsely the garlic cloves and fry them into a heated pan with a tablespoon of olive oil until they become fragrant and changed a bit the colour.Chopped Garlic
  3. Add the spinach into the pan, sprinkle with salt, cover it with a lid and let them blanch them for 2-3 minutes, beware not to become too wilted.
  4. Serve the veal with the spinach and a slice of lemon to garnish.Marinated Veal Cutlet with Garlic Spinach

Enjoy!