SEA BASS WITH TOMATOES
Ingredients:
- Perch fillet – 200 g
- Caper – 10 g
- Taji olives – 20 g
- Onions – 10 g
- Garlic – 5 g
- Fresh thyme – 3 g
- Olive oil – 50 ml
- Fresh Basil – 15 g
- Tomatoes in their own juice – 200 g
Press the salt and pepper granules into the fish. Fry in olive oil in a pan on both sides. While frying the fillet, add finely chopped onions, a clove of garlic, fresh thyme. Then add capers, olives and coarsely chopped tomatoes to the prepared ingredients in own juice, simmer over low heat. Add salt and sugar , chopped green basil (cooking time 10-15 minutes). Put the finished dish on a plate, decorate with greens.
ROASTED FLOUNDER
Ingredients:
- Flounder – 1 medium fish
- Sweet Chili Sauce – 100 ml
- Fish sauce – 20 ml
- White wine – 20 ml
- Soy Sauce – 20 ml
- Finely chopped garlic – 5 g
- Cilantro – 2 g
- Finely chopped chili pepper – 2 g
Clean, salt, pepper, bake fish in the oven at a temperature of 210 ℃ 10 minutes. Then get, grease with a sauce mixed with all the ingredients and send to the oven for another 2 minutes. It can’t be easier!
CRISPY PALTUS WITH BROCCOLI AND AIOLI SAUCE
Ingredients:
- Halibut fillet – 150 g
- Broccoli – 150 g
- Sunflower oil – 10 ml
- Garlic Oil – 5 ml
- Corn flour – 100 g
- Aioli sauce – 40 ml
- Lightly salted cucumbers – 25 g
- Microgreen – 5 g
Roll halibut fillet in cornmeal and fry until golden brown in sunflower oil. Spread it on a plate with boiled broccoli and aioli sauce, pour a little garlic oil, decorate with a slice of salted cucumber and microgreens.
SIBAS WITH GREEN VEGETABLES AND TAMARIND SAUCE
Ingredients:
- Tamarind Sauce
- Coriander – 2 g
- Cumin – 2 g
- Saffron – 0.5 g
- Fresh red chili (peeled, cut into strips) – 10 g
- Olive Oil – 30 ml
- Onion (cut into half rings) – 130 g
- Finely chopped garlic – 20 g
- Bay leaf – 1 pc.
- Tamarind paste – 30 g
- Coconut milk – 400 ml
- Water – 120 ml
- Cream – 140 ml
- Butter – 70 g
Warm up the spices in a saucepan. Add olive oil, then chili, onions, garlic, bay leaf. Fry a little and add tamarind paste. Then add coconut milk, water and cream, bring to a boil and boil a little. Strain the sauce through a sieve.
