Tag: Crust

Recipe Baked mackerel in a crust of breadsticks, pine nuts and orange – Italian Cuisine

Recipe Baked mackerel in a crust of breadsticks, pine nuts and orange


  • 500 g 4 mackerel fillets
  • 50 g mixed salad
  • 50 g breadsticks
  • 30 g pine nuts
  • 1 orange
  • extra virgin olive oil
  • salt
  • 25 g fresh ginger
  • 1 egg
  • lemon
  • seed oil
  • salt

To prepare baked mackerel in a crust of breadsticks, pine nuts and orange, roughly mince the breadsticks with pine nuts and mix them with the grated orange zest.
Spiked the mackerel fillets, sprinkle them with extra virgin olive oil and pass them in the minced breadsticks.
Place them in a pan lined with parchment paper, season with a drizzle of extra virgin olive oil and bake at 220 ° C for 6-7 minutes.

FOR THE MAYONNAISE
Peel ginger, grate it and squeeze the pulp to extract the juice.
whisk the egg, add the juice of 1/2 lemon, a generous pinch of salt and then pour in the seed oil by continuing to whisk until you reach the right consistency of the mayonnaise; at the end add the ginger juice and, if needed, season with salt.
serve mackerel fillets with mixed salad seasoned with a drizzle of oil and salt; complete with tufts of mayonnaise and, if you wish, a few blackberries and lemon balm leaves.

Recipe Sea bream in fennel and lemon crust – Italian Cuisine

Recipe Sea bream in fennel and lemon crust


  • 2 kg coarse salt
  • 800 g 2 already gutted sea bream
  • 500 g fine salt
  • 2 egg whites
  • 1 lemon
  • White wine
  • fennel
  • garlic
  • parsley
  • extra virgin olive oil

To prepare the sea bream in a fennel and lemon crust, stuffed the belly of the two fish with 1 clove of garlic and a sprig of parsley.
whisk finely in a mixer a bunch of parsley and one of fennel, add half of the salt and continue to blend. Beat the egg whites until stiff.
Jumbled up coarse salt with the remaining salt and then with the herb salt. Mix well with your hands.
Incorporate then whipped egg whites, 2 tablespoons of white wine and grated lemon zest.
Roll out a layer of salt 1 cm thick in a baking sheet lined with parchment paper. Lay down a fish and cover it with a layer of salt. Give the salt crust the shape of the fish leaving the tail out. Repeat the operation for the second fish.
Bake in the fan oven at 180 ° C for 40-45 minutes.
Remove from the oven, then with a small hammer break the crust starting from the center.
Fillet fish and season with a little oil and chopped herbs to taste.

Salmon in potato crust – Italian Cuisine

»Salmon in potato crust


First peel the potatoes, cut them into very thin slices (you can use a mandolin or a well-sharpened smooth blade knife) and leave them in a bowl, well covered with cold water, for at least 30 minutes (in this way they will lose a little starch and they will be more crunchy after cooking).

Wash the cherry tomatoes and cut these into thin slices.

Make up the dish: create a bed of cherry tomatoes, then cover it with the salmon, then complete with the potato slices (obviously after draining and drying with a clean cloth).

Season with salt and a little oil and cook for about 20 minutes in a preheated convection oven at 180 ° C.
The potato crusted salmon is ready: decorate with a little fresh sage and serve.

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