Tag: sauce

Perch with tuna sauce and peppers – Italian Cuisine

Perch with tuna sauce and peppers


  • 300 g cleaned perch fillets
  • 100 g tuna in oil
  • 2 eggs
  • 2 peppers
  • small pickled gherkins
  • anchovies in oil
  • pickled capers
  • crumb
  • sage
  • vinegar
  • butter
  • extra virgin olive oil
  • salt
  • pepper

For the recipe for perch with tuna sauce and peppers, line a plate with baking paper, place the peppers on it and bake at 230 ° C for about 30 minutes. Let them cool, then peel them, open them, remove the seeds and cut them into small pieces.
For the tuna sauce: firm the eggs. Soften 30 g of crumb with a tablespoon of water and a teaspoon of vinegar. Blend the tuna in sauce with 15 gherkins, a large spoonful of capers in vinegar, 3 anchovies in oil, hard-boiled eggs cut into pieces, the softened and squeezed crumb, 100 g of oil and 100 g of water.
For the perch: cut the fish fillets into diamond shapes and cook them in a pan with a drizzle of oil and a knob of butter, 3 sage leaves, a pinch of salt and a pinch of pepper. After 2 minutes turn off and let it rest in the pan for a minute. Serve the perch lozenges with the tuna sauce and peppers.

Recipe Green butter sole with mapo sauce – Italian Cuisine

Recipe Green butter sole with mapo sauce


  • 4 pcs Sole
  • 150 g Butter
  • 20 g Parsley
  • 20 g Chervil
  • 4 pcs Mapo
  • salt

For the recipe for sole with green butter and mapo sauce, blanch the two herbs in lightly salted water for 1 '. Drain them, cool them in ice water, chop them finely and pass them through a fine sieve to remove the most fibrous part (past).

Incorporate the pureed herbs into the soft butter, mixing it well; form a roll, wrap it in plastic wrap and put it in the refrigerator to harden for about 1 hour (green butter).

Skin the soles by cutting the skin at the base of the tail and pulling it with a clean tear. Melt half of the green butter in a large pan and brown the sole for 2-3 minutes per side.

Grate the zest of a mapo. Squeeze 2 fruits. Boil the mapo juice for 5-8 ', then add the grated zest, turn off and add salt (sauce). Serve the sole with slices or flakes of the remaining green butter, the sauce and 2 mapo cut into wedges.

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Raw shrimp recipe with tropical sauce – Italian Cuisine

Raw shrimp recipe with tropical sauce


  • 1 kg red prawns
  • 20 g fresh ginger
  • a cucumber
  • a shallot
  • half a mango
  • half papaya
  • mustard
  • lemon balm
  • White wine vinegar
  • extra virgin olive oil
  • pepper
  • salt

For the recipe of raw shrimps with tropical sauce, heat 1 tablespoon of oil in a saucepan and let the shallot, cut into thin strips, soften gently for a couple of minutes.
Add the papaya, mango and ginger cut into slices, 1 teaspoon of vinegar, 1 of mustard, 2 tablespoons of water, a pinch of salt; cook for 7-8 minutes, then lower the heat to low and let the excess liquid dry for another 5 minutes.
Clean the prawns, arrange the tails on a plate, seal them with plastic wrap and place them in the freezer for 96 hours. With this heat reduction you can eat raw in complete safety. Let them defrost in the fridge before eating them. Cut into very thin slices
the cucumber, season with oil, salt, pepper and a few leaves of lemon balm. Serve the shrimp with the tropical sauce, cucumbers and a few slices of fresh mango and papaya to taste.

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