Tag: cocotte

Turbot in cocotte recipe – Italian Cuisine – Italian Cuisine

Ingredients

1 Kg turbot
2 fennel
24 green grapes
chestnut leaves
vegetable broth
dry white wine
lemon
salt
pepper
extra virgin olive oil

Duration: 50 min

Level: Medium

Doses: 4 people

For the turbot in cocotte recipe, Fillet the turbot and remove the skin. Clean the fennel, keeping the barbine aside, cut them into slices and cook them in a pan with a thin layer of oil for 5 minutes. Divide the grapes in half lengthwise and remove the pips. Cover 4 oval cocotte with chestnut leaves, as seen in the box opposite. Place the fennel slices in the cocotte covered with leaves first, then the turbot fillets rolled up and season with oil, salt and pepper.
Add a spoonful of broth, a few grapes and a splash of white wine to each cocotte. Bake the cocotte at 180 ° C for 15 minutes. Finally take them out of the oven, season with a drizzle of raw oil, a little grated lemon zest, decorate with the fennel barbine and serve. To know In season, this recipe is also excellent with pieces of boiled chestnuts instead of grapes.

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Recipe Eggs in cocotte with a cap – Italian Cuisine

Ingredients

200 g clean chard
5 eggs
1 roll of puff pastry
shallot
sour cream
extra virgin olive oil
salt
pepper

Duration: 50 min

Level: Middle

Dose: 2 people

To prepare the eggs in cocotte with the cap, blanched the beets for a couple of minutes, then sauté them in a pan with a couple of slices of shallot, chopped for 2-3 minutes, seasoning with salt and pepper. Spread the chard into two cooked dishes.
Jumbled up 2 tablespoons of sour cream with a pinch of salt, a pinch of pepper and a drizzle of oil and spread the mixture over the chard, then lay 2 eggs in each cocotte.
cut out 2 puff pastry disks, keeping them a couple of centimeters larger than the diameter of the cocotte; brush the edge with beaten egg, then pierce the surface of the pastry with the prongs of a fork; place the discs on the cocottas in order to seal them, keeping the brushed part with the egg inside and making it adhere well to the cocotte.
Brush the "plugs" of puff pastry with the beaten egg and season with a pinch of salt and ground pepper.
Bake cooked in a bain-marie in boiling water at 190 ° C for about 20 minutes.
Remove from the oven and bring immediately to the table.

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Recipe Monkfish in cocotte with porcini mushrooms – Italian Cuisine

Ingredients

800 g angler fish
150 g clean turnip top
50 g pillow
4 pcs large porcini (130 g each)
butter
rosemary
dry white wine
vegetable broth
salt

Duration: 1 h 10 min

Level: Easy

Dose: 4 people

For the monkfish recipe in cocotte with porcini mushrooms, peel and clean the monkfish slice.
Brown it in a pan with a knob of butter, the bacon cut into small pieces, a sprig of rosemary and a splash of white wine. Add salt and turn it on all sides for 5 minutes in all. Transfer it to a cocotte.
Remove the fat, wet the pan with 1 glass of white wine, let it evaporate, then add 2 ladles of broth and bring to a boil. Strain and pour the broth into the cocotte.
Clean the porcini mushrooms, cut them in half lengthwise and brown them in a pan with a knob of butter, together with the turnip top, for 2-3 minutes, then transfer them to the cocotte with the fish; close with a lid and bake at 180 ° C for about 40 minutes.
Serve the fish cut in slices, with the mushrooms and the top.