Beyond the tradition, whether they are fresh or dried, plums are always well combined with fish. Here are some recipes, try to believe
Plums and fish, a pairing that might sound like a sour note in the good recipe score, a bit like that of fish with cheese. The most skeptical, on the other hand, will have to change their mind because these two ingredients, on the contrary, go hand in hand. The sweet of the plums, in some cases, enhances the delicate taste of the fish, for example of the sword or del salmon. In others, on the other hand, it goes smooth, for example when they are cooked with the cod, as they do in Umbria. Here are some recipes to try to get the proof.
Cod with prunes and raisins
The cod with prunes and raisins is a typical dish from Umbria, where it is usually prepared for Christmas Eve. But it is so good and original that it is worth cooking even more than once a year. The ingredients for four people are: 800 grams of cod already soaked, 400 grams of tomato pulp, an onion, eight prunes, 60 grams of raisins, a stalk of celery, oil and salt. Chop the onion, cut the celery and sauté in a pan with oil. Then add the tomato pulp, cook until it has thickened and, at this point, add the diced cod, spelato and deliscato. After about twenty minutes of cooking over low heat, add the pitted prunes and raisins and leave on the stove for another five minutes.
Salmon and leek pan with fresh plums
In this recipe the plums are fresh. To prepare it, it takes 600 grams of salmon fillet, 400 grams of prunes, two leeks, salt, oil and a mixture of flavors, such as thyme and marjoram. First, preheat the oven to 200 degrees. Meanwhile, cut the leek into not too thin slices and the prunes into wedges, after having removed the stone. Lastly, reduce the salmon fillets in slices. Cover a baking sheet with parchment paper, brush it with oil and arrange all the ingredients in a balanced way. Lastly, sprinkle everything with the flavors, before putting them in the oven for 15 minutes at 180 degrees.
Plum sword on spinach and radicchio mat
The sword is a fish with a delicate taste. In this recipe, it acts as a balance needle between the sweet of plums and the bitterness of spinach and radicchio. Get 700 grams of filleted grouper, 500 grams of spinach and 200 of red radicchio, an onion, 400 grams of peeled tomatoes, five prunes, a clove of garlic, a lemon, oil, salt and pepper. Wash and blanch the spinach and radicchio leaves. Fry the onion in the pan with the oil, add the pitted prunes and then the peeled tomatoes cut into fillets. After five minutes add the grouper and cook for another five minutes over medium heat with the lid. In another pan, sauté the vegetables with a little oil and garlic. Once cooked, place a carpet on a plate, place the fish on it and pour the cooking sauce over it.
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