Tag: marinated

Marinated salmon on croutons recipe – Italian Cuisine

Ingredients

500 g fresh salmon fillet
150 g fresh cream
30 g fine salt
30 g coarse salt
20 g brown sugar
20 g granulated sugar
15 g lemon juice
8 pcs slices of rye bread
Juniper berries
pepper in grains
dill
salmon roe

Duration: 20 min

Level: Easy

Doses: 8 people

For the recipe for marinated salmon on croutons, trim the salmon fillet and clean it, without removing the skin. Remove the thorns with the help of tweezers. Mix the granulated sugar, brown sugar and the two types of salt with 2-3 peppercorns and 2-3 crushed juniper berries.
Spread a layer of this mixture in a baking dish, place the salmon on top, cover it with the remaining mixture and add a few sprigs of dill; cover with cling film and marinate in the refrigerator for 36 hours. Mix the cream with the filtered lemon juice.
Rinse the salmon from the marinade and pat it dry with kitchen paper. Arrange it on a serving dish, season with sprigs of dill, other fresh herbs and a few flakes of salt to taste. Slice and serve on lightly toasted slices of bread, top with the sour cream and salmon roe.

Recipe Marinated yolk with fondue – Italian Cuisine

Ingredients

300 g fresh cream
250 g Parmigiano Reggiano Dop
125 g coarse salt
100 breadcrumbs
100 g butter
45 g sugar
30 g fresh or dried beans found overnight
6 eggs

Duration: 35 min

Level: Medium

Doses: 4-6 people

Cook the beans in abundant unsalted water for about 30 minutes. Then drain them, keeping aside a couple of ladles of the cooking water; blend them to obtain a puree. Let it cool down.
Mix the puree with coarse salt and sugar; if it is too dry, add a couple of tablespoons of bean water.
Distribute 1 teaspoon of this mixture in 6 aluminum cups (ø 4-6 cm) or in 6 coffee cups.
Break the eggs, one at a time, separating the yolk well (without breaking it) from the egg white; place each yolk in a baking tray, cover with more bean purée and leave to marinate for 7 hours at room temperature.
Prepare the fondue: bring the cream to the boil, turn off, add the grated Parmesan cheese and mix, obtaining a smooth cream.
Toasted the breadcrumbs in a pan with butter for 3-4 minutes. Spread the mixture between two sheets of baking paper with a rolling pin, to about 2 mm thick; let it harden in the freezer for 30 minutes. Then remove the paper and cut 6 discs with a pastry cutter (ø 4-5 cm) or with a glass.
Distribute discs on plates, place 1 egg yolk on each, then pour the hot fondue.
Complete to taste with broccoli and thinly sliced onions.

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gordon ramsay fondue

Marinated anchovies with vegetables recipe – Italian Cuisine

Ingredients

400 g anchovies
1 lemon
16 Piccadilly cherry tomatoes
2 carrots
1 courgette
extra virgin olive oil
salt
pepper
thyme
fresh oregano
salt flakes

Duration: 1 h

Level: Medium

Doses: 8 people

For the anchovies
Clean about 400 g (3 anchovies each): open them like a book and remove the bone, tail and head, obtaining the fillets. Rinse and dry them well; marinate them with the juice of 1/2 lemon, 2 tablespoons of oil, salt and pepper, for 15 minutes.

For the vegetables
Wash 16 Piccadilly tomatoes and cut them into wedges. Peel 2 carrots and 1 courgette and cut them into sticks, then boil them for 2-3 minutes, draining them while still crunchy. Serve the anchovies with the vegetables, season with a drizzle of oil, thyme, fresh oregano and salt flakes.