Tag: Crust

Mullet recipe in hazelnut crust with wasabi mayonnaise – Italian Cuisine

Ingredients

400 g mullet fillets
100 g baguett type bread
90 g hazelnuts
90 g peanut oil
50 g breadcrumbs
30 g whole milk
15 g lemon juice
3 g wasabi paste
chervil
sunflower oil
salt

Duration: 35 min

Level: Middle

Dose: 6 people

For the recipe of hazelnut crusted red mullet with wasabi mayonnaise, blend the lemon juice, milk and wasabi with the immersion blender, adding the ground peanut oil until you get a mayonnaise; add 2 chopped chervil tufts and continue blending. Cut the baguette into thin slices, distribute them on a baking sheet and cook for 4 'in a convection oven at 200 ° C.

Wash the red mullet fillets and remove any thorns with tweezers. Blend the hazelnuts with the breadcrumbs, obtaining the breading for the mullet fillets. Bread the mullet fillets, making the breadcrumbs stick well. Cook the red mullet in a pan with 3 tablespoons of sunflower oil for 2 ', then turn the fillets to the other side, salt and continue cooking for another 2'. Arrange the mullet fillets on the plates alternating them with slices of crusty bread, season with wasabi mayonnaise and serve.

Stew recipe with aromatic sandwich crust – Italian Cuisine

Ingredients

1 Kg beef (priest's hat cut)
200 g flour 0
180 g fresh milk
100 g of tomato pulp
50 g chopped parsley
50 g butter
50 g Parmesan cheese DOP grated
2 pcs bay leaves
1 pc carrot
1 pcs of celery stalk
1 pc onion
1 pc egg
1 pc yeast sachet for pies
tomato concentrate
Red wine
Juniper berries
cloves
extra virgin olive oil
salt

Duration: 1 h 40 min

Level: Middle

Dose: 8 people

For the recipe of stew with aromatic sandwich crust, finely chop celery, carrot and onion and brown them in a cast iron pot (ø 27 cm) for 8-10 minutes with a drizzle of oil, 3 juniper berries, bay leaf and 2 cloves; at the end eliminated spices and odors; add the diced meat and brown for 8-10 minutes. Blend with 1/2 glass of wine. Add the tomato pulp, 2 tablespoons of tomato paste, salt and cook, covered, for 50 minutes. Meanwhile, prepare the sandwiches, mixing the butter, very cold, in small pieces, the parsley, the flour, the yeast, the milk and the Parmesan.
Knead the dough until it is homogeneous: it will remain a bit sticky. With floured hands shape it into balls of 30-35 g and place them on a plate lined with baking paper. Brush them with the beaten egg and place them in the saucepan on the stew, covering it completely. Bake at 200 ° C for 20-25 minutes. Turn out and serve immediately: it is an excellent single dish, which children like too.

Recipe Fillet in toasted corn crust – Italian Cuisine

Ingredients

1 Kg fillet of beef
200 g toasted corn kernels
150 g clarified butter
24 cabbage leaves
5 egg yolks
an egg

Duration: 1 h

Level: Middle

Dose: 6-8

For the recipe of fillet in toasted corn crust, salt and pepper the fillet and brown it briskly in a pan with a little oil on all sides; transfer it to a baking dish. Add to the pan again
a drizzle of oil and toast 4-5 private cabbage leaves of the central coast, wet with a dash of water, cover and braise for one of water, cover and braise for 1 minute. Repeat the operation until the leaves are exhausted. Bake the fillet at 200 ° C for 10 minutes. Blend the corn in grains. Brush the fillet with beaten egg, bread it in corn and put it again at 200 ° C for another 6-7 minutes. Beat the egg yolks with the clarified butter, salt and pepper in a bain-marie, until you obtain a creamy eggnog; at the end add lime and grapefruit rind and the juice of half a lemon. Spread the cabbage leaves on a serving dish, place the fillet on top and top with a few chopped walnuts. Serve the eggnog aside.