Tag: lemon

Vermouth risotto with scallops, lemon and vanilla flavored pistachios – Italian Cuisine

Ingredients for 4 people

1) Finely chop it shallot and let it dry in a pan with 20 g of butter and a pinch of salt. Join the rice and toast it a few moments, then wet with the Vermouth and let it evaporate a little.

2) Complete cooking the rice, combining little broth boiling at a time and stirring often. Separately, melt another 20 g of butter in a pan and brown them scallops with a few leaves of tarragon one or two minutes per side.

3) With the tip of a small knife, take from the pod the vanilla and dilute it in a little broth. Remove the risotto from the heat and perfume it with the vanilla diluted; also add the last 20 g of butter and a few drops of lemon juice, mix well and leave to stir for a minute with the pan covered. Distribute the risotto on the plates and complete with the scallops, the chopped pistachios just heated in a pan and a pinch of chopped chives.

Fish escalopes, or sea bream fillets with lemon cream – Italian Cuisine

A delicate second course that can be prepared even at the last moment and that will satisfy even children who do not like fish too much

You have little time, but you don't want to miss out on having a dinner I don't know what special? Buy sea bream fillets, some fish scraps and in a few minutes you will have a delicate and gratifying second course at the same time! The secret is in a lemon cream and in a comic with which to complete the dish. Children who struggle to eat fish will also like it because these sea bream fillets look a bit like scallops with lemon.

How to prepare a fish stock

To add flavor to a fish recipe, the comics, a broth obtained from cooking fish waste together with the smells. This broth, combined with fish, enhances the aromas and flavors of your recipe even more. To prepare it, put the fish scraps that you have asked your fishmonger along with two carrots, one onion, a sprig of parsley, a bay leaf, a glass of dry white wine and water that covers everything. Cook on low heat for about an hour, adding water if necessary, and then filter everything, keeping your fish stock aside.

The recipe for sea bream fillets with lemon cream

Ingredients for 4 people

8 sea bream fillets, a sprig of rosemary, a sprig of thyme, a few sage leaves, fish stock, the juice of 4 lemons, oat flour, a little butter, 2 glasses of extra virgin olive oil, salt, pepper .

Method

Wash the fish fillets, dry them and pass them in the oatmeal. Prepare the comic as indicated above. Prepare a citronette by emulsifying the lemon juice, extra virgin olive oil and chopped aromatic herbs. Season with salt and pepper. Heat the butter in a non-stick pan and place the floured sea bream fillets, laying them on the skinless side. Cook for 5 minutes on both sides. Sprinkle with the citronette and a ladle of comic. After a few minutes remove the fillets, add a knob of butter to the sauce and let it reduce a little. Serve the fillets and cover them with the sauce.

fillets-of-sea-bream-cream-of-lemon

A stronger sauce for sea bream fillets

If you love stronger flavors, you can try these sea bream fillets with one sauce made with anchovies and peppers. You will need to put a yellow pepper in the oven at 180 ° for 30 minutes. Once it is cooked, leave it closed in a paper bag for 15 minutes, so that the skin curls and can be removed easily. Clean it from seeds and blend it with a mixer. In a bowl, combine two desalted anchovies, half a clove of garlic, two tablespoons of pine nuts, a sprig of parsley, a teaspoon of pickled capers, two pickled gherkins, salt and extra virgin olive oil. Blend everything, add the pepper cream and bring to the table!

In the tutorial, some suggestions for a delicious dish

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Pancake recipe with rosemary honey and lemon grass – Italian Cuisine

Ingredients

350 g milk
250 g flour
200 g acacia honey
30 g butter plus a little
25 g sugar
2 eggs
2 teaspoons of baking powder for cakes
lemon grass
rosemary
salt

Duration: 1 h 35 min

Level: Easy

Doses: 12 people

For the recipe for pancakes with rosemary honey and lemon grass, collect the honey in a small saucepan with a sprig of rosemary and a stalk of lemon grass cut into small pieces. Heat everything, without reaching the boil (maximum 80-85 ° C), then turn off and leave to infuse for 1 hour. Mix the flour with the baking powder, a pinch of salt and the sugar. Then add the milk, eggs and melted butter. Mix everything with the whisk until the mixture is creamy and thick enough.

Cook a ladle of the mixture in a non-stick pan (ø 14 cm) veiled with butter for 1-2 minutes per side. Continue like this until you finish the mixture: you will get 10-12 pancakes. Arrange the pancakes on the plates and top with honey. Decorate as desired with new pieces of lemon grass and rosemary leaves.

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