Roll of Dorado with shrimps
- dorada -1 pcs.
- Shrimp Shrimps
- spinach fresh
- olive oil
- salt
- pepper to taste
For sauce:
- root juice of ginger
- cherry tomatoes - 2 pcs.
- apples
- bouillon
Peel the fish from the bones. Lay the washed spinach and peeled whole prawns on the prepared fillet of the Dorad. Roll up the roll. Wrap the roll in food film, then in foil and bake for 15 minutes at + 180 ° C. While the fish is preparing, make a ginger sauce. Finely sod the ginger root and squeeze out the juice. Fried in a frying pan without oil cherry tomatoes and apple circles cut with a special knife, broth and ginger juice. Cut the finished roll straight into the film, then take off the last and lay the dorado on the dish. When feeding the fields with her ginger sauce.
Secrets of the Dorada
1. Broth bisque is a classic of Italian and French cuisines. For him, roasted shellfish shrimps with celery, carrots and onions are fried. Then add a little tomato, cognac, water to the top of the saucepan, and the liquid is evaporated halfway. In the end, the broth must be filtered. 2. Broth bisque can be replaced with fish, but the taste of the sauce will not be the same.
Rucola with horseradish and mozzarella
- cherry tomatoes - 3 pcs.
- mozzarella (large head) -1pc.
- rucola - handful
- sour cream 20% -1 tbsp. a spoon
- horseradish creamy - 1/2 tsp.
For marinade:
- olive oil - 1/2 cup
- Balsamic vinegar -1 tbsp.
- spoon oregano - 1 teaspoon
- salt
- white pepper to taste
With tomatoes, cut a peduncle, hold them for 15-20 seconds in boiling water, then put them in ice water and take off their peel. Make a marinade of olive oil, balsamic, oregano, salt and pepper and put the peeled tomatoes in it for 2-3 hours. Rukkola cleanse from thick stems and season with sour cream, mixed with creamy horseradish. Mozzarella cut "patch marks" 4-5 mm thick and put in the center of the dish. Put fresh tomatoes on the edges of the dish, after having wetted them with a napkin. Top with mozzarella put the handcuffs. Decorate the dish with pesto sauce. The longer the tomatoes are marinated, the more delicious they will turn out. Ideally -12 hours. For this salad make this way: grind in a blender 50 g fresh green basil, 3-4 tbsp. tablespoons olive oil, 1 tbsp. a spoonful of grated parmesan and 1 tbsp. spoon of pine nuts.
Stuffed quail
- 4 quails
- chicken liver-200 g
- chicken stomachs-200 g
- rice - 100 g
- butter 50 g
- cognac
- onions-1 pc.
- bacon - strips
- quail eggs
- Provencal herbs
- salt
- pepper to taste
At half the oil, put out the ventricles for half an hour. Then add the chicken liver to the pan and cook for another 10 minutes. Byproducts cool, pass through a meat grinder and mix with pre-boiled rice. On the remaining butter, brown the onion until golden and add it to the stuffing. Then pour the cognac, put the raw quail eggs, salt, pepper and mix everything. You can replace five quail eggs with 1-2 chicken. Quail carcasses thoroughly washed, remove all feathers and stuff with prepared minced meat. Stuffed carcasses of sodium with salt, pepper and Provencal herbs. Then close the strips of bacon and put it in a form greased with vegetable oil. Bake in the oven at + 200 ° C for 20-30 minutes. Serve with greens, fresh vegetables and a bottle of good French wine. In the process of baking, do not forget to water the quails with the formed fat. This dish is very suitable for a festive table. Especially this dish will be very important in the winter season, when the street is cold, but I want to try something like this with a heat with a heat, as they say.