Traditional recipes

Salmon with Dutch sauce, corn and pepper sauce and Basmati rice

Salmon with Dutch sauce, corn and pepper sauce and Basmati rice

1. Place the salmon on the preheated grill (or grill pan) and greased with oil, until browned on both sides. Rosemary, salt and pepper are sprinkled over the salmon pieces after I place it on the grill. Salmon is served when it is still a little pink inside.

2. For the pilaf: in a saucepan heat 2-3 tablespoons of oil in which we harden the rice. Quench with a cup of water and a cup of jasmine tea. Jasmine tea gives a special aroma to the rice and a slightly coppery color.

3. For the salsa: fry the corn until it is browned. We take it out on a napkin to absorb the oil. Fry the diced pepper until golden brown and take it out on a napkin. In a bowl, mix sliced ​​onions, fried peppers, fried corn, sliced ​​hot peppers and chopped coriander.

4. I bought the Dutch sauce in an envelope and prepared it according to the instructions. Later, I found several recipes on the net and I realized that it is cheaper and easier if I prepare it (next time I attach the recipe for the sauce)

5. Serve the salmon with Dutch sauce, a little salsa and basmati rice. Great appetite!



Relaxing

The friendly and relaxing atmosphere during the day and the elegant and refined ambiance during the evening make this place one of your favorite corners. Piano Lounge is the perfect place to start and end a wonderful day!

Menu

THEN HUNTER
Chicken breast, bell pepper, mushrooms, sesame oil, basil, garlic
CHICKEN ESCALOPINI WITH LEMON, GREEN BEANS AND CARROT
Chicken breast, green beans, olive oil, carrots
PIG MEDALLIONS WITH CHAMPINION AND MUSTARD SAUCE
Pork tenderloin, large cuisine, dijon mustard, mushrooms
PORK MUSCLE WITH CROWNS, MERLOT SAUCE AND CHATEAU POTATOES
Pork tenderloin, cranberries, potatoes, brandy, merlot sauce
TURKEY BREAST WITH GINGER SAUCE AND PINEAPPLE GRILL
Turkey breast, corn, ginger, sesame oil, pineapple
TURKEY CHEST WITH TOMATOES, TARHON AND RIZZO BIANCO
Turkey breast, cherry tomatoes, tarragon, coriander, basmati rice
DUCK CHEST WITH CUMBERLAND SAUCE AND RICE WITH APRICOTS
Duck breast, orange, currants, cardamom, basmati rice
BEEF MUSCLE WITH BITTER CHOCOLATE AND ORANGE SAUCE
Beef muscles, dark chocolate, orange, brandy
JULIEN DE VITA WITH HERBI SAUCE AND SPANISH POTATOES
Beef muscles, mushrooms, green onions, celery puree

FOIE GRAS MOUSSE WITH CURTAIN CHUTNEY
Goose / chicken liver, butter, brandy, currants, cardamom
SOMON TARTAR WITH AVOCADO MOUSSE
Salmon, avocado, capers, chives, roe caviar
VITTELO-TONNATO
Beef muscles, tuna, Dutch sauce
TERINA DE RATA WITH BROWN SAUCE JEWEL
Rat pulp, pork pulp, brandy, nutmeg, brown sauce
SANT-JACQUES MEDALS WITH PROSCIUTTO AND MALTESE SAUCE
Scoici sant-jacques, prosciutto, sos maltez
BLACK-TIGER WITH MANGO SAUCE AND INDIAN RICE
Prawn prawns, mangoes, basmati rice, apples, Indian chimen

COBB SALAD
Red lollo salad, Roman salad, valerian, gorgonzola, chicken breast, tomatoes, cucumber, bacon, egg, ciabatta
CAESAR SALAD WITH CHICKEN
Iceberg lettuce, chicken breast, Caesar sauce, croutons
LADY-WHITE SALAD
Romanian salad, celery, yogurt, chicken breast, parmesan, pine nuts
GREEK SALAD
Mix of salads, tomatoes, cucumbers, olives, feta cheese, oregano
TYROOLES SALAD WITH BEEF
Iceberg lettuce, beef antricot, potatoes, pickles, green onions

SEAFOOD SOUP
seafood, onions, carrots, olive oil, coriander
FRENCH ONION SOUP
served with cedar cheese on bread croutons
COW SOUP
ARDELENEASCA SOUP WITH SMOKING AND TARHON
COCONUT BAGS
SOUP or CREAM OF THE DAY

ANTRICOT OF LIFE IN FIORENTINA
Beef tenderloin with bone, spinach, olive oil, garlic, nutmeg
ARGENTINE LIFE ANTRICOT
Boneless beef tenderloin, olive oil
FILE MIGNION
Beef muscles, olive oil
FRENCH-RACKS HONEY COTLET
Crown of lamb in herb crust with mint, basil, thyme
TURNEDO PREMIER
Beef muscles, fatty liver mousse, thyme, olive oil

DUCK PULP WITH CABBAGE AND FIREPLACE
Rat pulp, cabbage, cumin, dill
PASTRAM FROM Aries MUSCLE WITH MAMALIGA BULZ
Aries muscle, polenta, bellows cheese, pickled donuts
CHICKEN BREAST WITH LEEK AND OLIVES
Chicken breast, garlic, leeks, olives, cherry tomatoes
PIG FOOD MARINATED WITH FOREST HERBS
Pork neck, thyme, coriander, allspice
CHICKEN IN THE COOKER WITH MAMALIGA AND GARLIC STUFF
chicken, polenta, garlic
RABBIT WITH HUNTING SAUCE
Rabbit, hunting sauce, thyme

VEGETABLE RATATUILLE
GRILLED ASPARAGUS
FRIES
BASMATI OREZ
SPINACH WITH TOMATOES AND GARLIC
COOKIES WITH POTATOES AND VEGETABLES

MIXED GREEN SALAD WITH MUSTARD DRESSING
PICKLED CABBAGE SALAD WITH PAPER
RUCOLA SALAD AND CHERRY TOMATOES
ASSORTED PICKLE SALAD
ASSORTED SALAD

RISOTTO WITH MIX OF MUSHROOMS
Arborio rice, wild mushrooms, olive oil, green onions, parmesan
RISOTTO MILLANEZE WITH SEAFOOD
Arborio rice, seafood, parmesan, olive oil, white wine
LANGUAGES TO THE PRINCESS
Prague ham, mushrooms, olive oil, parmesan, parsley
FETTUCCINE ALFREDO WITH HAM
Fettucine, goat cheese, prosciutto, olive oil, parmesan
PEN WITH VEGETABLES
Penne, zucchini, red bell pepper, mushrooms, cherry tomatoes, parmesan, olive oil
PENNE DON ANTONIO
Penne, cherry tomatoes, bacon, mushrooms, parmesan, garlic
SPAGHETTI WITH TUNA
Spaghetti, tuna, capers, cherry tomatoes, green onions, garlic
BLACK Cuttlefish SPAGHETTI AT THE FISHERMAN
Spaghetti, seafood, garlic, olive oil, basil.

OCTOPUS SALAD
Mix of salad, octopus, carrots, corn, kale, sesame oil
OCTOPUS TENTACLES WITH DAISY SAUCE
Octopus, vodka, tomato sauce, garlic, green onions, basmati rice
CALAMARI PANZANELLA
Squid, tomato sauce, baked pepper, garlic, basil, ciabatta
TWO SAILORS
Shrimp, mussels, curry sauce, coconut milk
BABY SEPIE WITH ARABIC SAUCE AND VEGETABLE STUFF
Baby cuttlefish, tomato sauce, carrots, zucchini, celery, garlic

GRILLED STURKEY FILE
Sturgeon, lemon, olive oil
SALMON FILLETS WITH WHISKEY CREAM AND CELERY BEET WITH COOKED BEET
Salmon, whiskey, corn, mashed celery, beets, walnut oil
SEABASS FILE WITH VEGETABLE RATATOUILLE AND SPICY ORANGE SAUCE
Seabass, vegetable rattatuile, orange sauce, turmeric, pumpkin seed oil
THOUSAND FOIL SHEETS WITH VEGETABLES AND MALTESE SAUCE
Turmeric, zucchini, green beans, carrots, pumpkin seeds, Maltese sauce
TRUFFLE FILES WITH MUSHROOMS SAUCE AND CHATEAU POTATO TURNING WITH GARLIC
Trout, mushrooms, potatoes, brandy, olive oil, garlic

APPLE STRUDEL SERVED WITH VANILLA ICE CREAM
PANNA COTTA WITH CHOCOLATE ON A BOOK OF CRISPY BISCUITS WITH ALMONDS
MASCARPONE MOUSSE WITH BLACKBERRIES AND COCACE JELLY
PERFE LORENA

Cream, mascarpone, feta cheese, walnut, amaretto, vanilla sauce, currant chutney
CHOCOLATE MOUSSE


Kulibiac salmon & # 8211 Russian recipe

Looking for some more special dishes, suitable for a special meal, for Valentine's Day, Dragobete or any other holiday you want, I stopped at a famous dish from Russian cuisine: salmon kulibiac. Kulibiac (or coulibiac) is a satiating dish, a seemingly unique combination of puff pastry, salmon, rice, hard-boiled eggs and spinach. All served with a sour and slightly spicy sauce made from sour cream, butter, lemon and dill. A little more meticulous to prepare, the kulibiac repeats itself through flavor and, I guarantee you, it will not leave any taster indifferent.

Some Russian kulibiac recipes also contain mushrooms, while the French versions (because, yes, the French quickly borrowed the dish) include marjoram and leeks, pancakes, sometimes dry white wine and a Dutch sauce or white butter sauce (& # 8220beurre white & # 8221). At first glance, kulibiac is an expensive and complicated dish, more suitable for & # 8220de fit & # 8221 restaurants. In reality, this is not the case. It's true that salmon is a bit more expensive, but you don't need too much. As for the complexity, I'll just tell you that it seems more complicated than it really is, although the guests will be convinced that you worked a day and a night in the kitchen: P.

Ingredients (for 10 servings):
& # 8211 puff pastry dough 500 g (a whole sheet + about 100 g from another sheet)
& # 8211 fresh salmon 350 g
& # 8211 frozen spinach 200 g
& # 8211 onion 1 pc. average
& # 8211 long grain rice 125 g
& # 8211 eggs 6 pcs.
& # 8211 butter 60 g
& # 8211 sour cream (20-25% fat) 175 g
& # 8211 dill 1 small link
& # 8211 lemon juice
& # 8211 hot pepper flakes
& # 8211 salt, pepper

Boil 5 hard-boiled eggs and, when they cool, peel them. Boil the rice in water with a little salt. When the rice has boiled, drain it, rinse it with a little cold water and let it drain. Heat 20 g butter in a pan and sauté the onion (cut rice grain). When the onion becomes translucent, add the frozen spinach. Lower the heat, cover with a lid and leave for a minute or two, until the spinach is dissolved. Stirring often, so as not to stick, leave it on the fire for another two minutes, then turn it off. Until the spinach cools, clean the salmon of the skin and any remaining bones. Then cut it into thin strips (like smoked salmon). Preheat the oven to 220 degrees Celsius. Spread the dough sheet. On one third of it, in the center, distribute evenly half of the amount of boiled rice. Attention, leave an edge of 1.5-2 cm up and down! Sprinkle with a little ground pepper and place over half of the salmon slices.

Distribute evenly and half of the spinach and onion mixture. Sprinkle a little salt and ground pepper, then put the 5 peeled eggs. Dress them in the rest of the spinach, and a little salt and pepper, then put the rest of the salmon slices.

The ensemble comes dressed in the rest of the boiled rice, after which it is given again with a drop of salt and pepper. Beat the sixth egg in a bowl. Grease the edges of the dough sheet well with a brush. Fold the top edges first, then spend the side edges. The idea is for the whole assembly to be well wrapped in dough, like in an envelope. Press the edges to stick well. Grease the assembly with beaten egg. From the second sheet, cut a strip with a width of 2-2.5 cm and glue it over the glued ends (ie in the middle), by pressing. Cut a few more thin strips (about half a cm wide) and place them diagonally over the & # 8220package & # 8221 (they have an aesthetic role, but also to hold together & # 8220construction & # 8221). Put again with beaten egg and move, carefully, in a tray lined with baking paper.

Put in the hot oven and leave for 20-25 minutes, then reduce the heat to 200 degrees Celsius. Leave for another 15-20 minutes or until the puff pastry, nicely raised, takes on a little color. In the meantime, get ready sour cream, lemon and dill sauce: Melt the remaining 40 g butter. Put the cream in a bowl and mix it (first at low speed, then high). Gradually incorporate, in a thin thread, the melted butter, mixing further. Squeeze half a lemon and gradually incorporate the lemon juice. Taste and, if necessary, add lemon juice. The sauce should be sour enough to make up for the salmon fat! Add the dill (washed, wiped and finely chopped), hot pepper flakes (depending on how spicy you like it) and a little pepper.

Remove the kulibiac on a plate, cut it into slices and serve immediately, with the lemon sauce next to it.


grilled lamb chops with mint sauce from: lamb chops, olive oil, spices for lamb, salt, mint, parsley, lemon peel, garlic, paprika, flakes pepper, olive oil, lemon juice, salt and pepper. Ingredients 8 lamb chops 1 teaspoon olive oil 2… /> Grilled lamb chops with candied garlic sauce and wine syrup from: garlic, olive oil, lamb chops, wine, garlic, parsley, rosemary, pepper, candied garlic, oil, sherry vinegar, rosemary, salt, pepper, wine, sugar. Ingredients: 1 head of garlic 3/4 cup olive oil 1 kg of lamb chops…

Salmon in foil with herbs and caramelized lemon

Simple, but full of taste and refinement, this is how the preparation I propose to you today can be characterized, perfect for a special meal, at the weekend. This is a recipe by the famous Gordon Ramsay, easily adapted, in the sense that I did not prepare a whole salmon, but two salmon chops, and I flavored the Dutch sauce with green lemon instead of pink grapefruit. And in terms of garnish, I opted for some glazed vegetables. Truly seductive, impossible to resist, believe me! Try the recipe and you will understand why everybody loves Gordon :).

Next to the fragrant salmon baked in foil on a bed of herbs, you can prepare asparagus or, as I told you, a combination of potatoes and glazed carrots. Bubbles or not, depending on how long you feel like playing. Then, regarding the Dutch sauce, I followed Gordon's proposal: a modern version of Dutch sauce, with olive oil instead of butter. However, you must be careful at the temperature at which you prepare the sauce: if it is too high, the yolk will bake or the emulsion will separate. If you do not want to risk preparing the sauce, you can sprinkle the fish only with the juice of caramelized lemons. As for salmon, the recipe is very suitable for fillets. Finally, it is recommended that all herbs (rosemary, sage, parsley, thyme and basil) be fresh, as well as lemongrass. I only had the first three fresh, and from the others I put dried and chopped, respectively (in a jar).

Ingredients (for 2 servings):
& # 8211 salmon chops 2 pcs. (600 g)
& # 8211 lemon 1 pc. big
& # 8211 olive oil 4 tbsp
& # 8211 dafin 2 foi
& # 8211 rosemary, sage and parsley fresh 2-3 strands each
& # 8211 dried thyme and basil 1 teaspoon each
& # 8211 chopped lemongrass 2 teaspoons
& # 8211 garlic 6 puppies
& # 8211 star anise 2 pcs.
& # 8211 galbenus 1 pc.
& # 8211 lime green 1 pc.
& # 8211 ground coriander berries 1 tsp
& # 8211 potatoes 3 pcs. medium (380 g)
& # 8211 carrots 2 pcs. (120 g)
& # 8211 butter 20 g
& # 8211 salt, pepper

Preheat the oven to 190 degrees Celsius. Wash the lemon, wipe it and cut it into thicker slices. In a pan, heat 2 tablespoons olive oil. Lightly fry the lemon slices on both sides. Stop the fire. Take two larger pieces of aluminum foil and place them on a shredder. Place the rosemary, sage and parsley threads on the foil, half of the dried thyme and basil. Wash the salmon chops and wipe them with water (by dabbing with paper towels). Sprinkle with salt and pepper and place on a bed of herbs.

Above the chops, spread the lemongrass, star anise (broken into pieces), the rest of the thyme and basil and the caramelized lemon slices, along with the oil in which they were browned. Cut the garlic into quarters and spread the pieces next to and over the salmon. Grind a little pepper on top. Squeeze the aluminum foil so that the salmon is well closed (so that it has no place for the steam to come out during cooking). Put in the hot oven and leave for about 25-30 minutes. Meanwhile, cut the potatoes and carrots into slices, cubes or whatever you like and boil them in water with a little salt. Drain the vegetables in water and glaze them with butter in a pan. When the salmon cooking time has passed, turn off the heat, but do not open the foil immediately (leave the fish for about 10 minutes to rest). In the meantime, get ready Dutch sauce: in a bowl that can be put in a bain-marie, put the yolk, the ground coriander, the grated peel of the lime and the juice of half a lime. Be careful, the bowl in which you prepare the sauce must NOT touch the boiling water! Start beating with a small whisk, and after about 2-3 minutes you will see that the mixture has thickened a bit.

Remove from the heat, but keep the bowl in the steam bath. Gradually incorporate 2 tablespoons of olive oil, beating with a fork. After another minute or two, you will get a pale and homogeneous yellow sauce. Taste it and season it with salt and pepper. If necessary, add a few more drops of lime juice. The sauce must be fragrant and balanced (not too greasy, not too sour, not too dense, not too liquid). When the salmon time has elapsed, unroll the foil. Place the caramelized lemon slices on the edge of the plate, and place the glazed potatoes and carrots next to it. Extract the salmon chops (set aside the herbs) and place them on the plate. Spread the Dutch sauce over the salmon and serve immediately.

Calories: 211 kcal / 100 g (almost 1,200 kcal / serving, including vegetables and sauce).


alt = "Stir-fried mushrooms with stuffed baguettes" /> Stir-fried mushrooms with sticks filled with: extra virgin olive oil, garlic, thyme, rosemary, salt, pepper, mushrooms, lemon juice, baguettes, butter, pepper, parsley, green onion, garlic. Ingredients: fried mushrooms: 2 tablespoons extra virgin olive oil 2 cloves crushed garlic 2 teaspoons thyme… Read more »/> Creamy cake: eggs, sugar, starch, baking powder, instant coffee, powdered sugar, butter, vanilla essence , chocolate flakes. Ingredients: for the countertop: 8 eggs 10 tablespoons sugar 14 tablespoons starch one teaspoon baking powder 2 teaspoons instant coffee for butter cream: 4… Read more »

Salmon with Dutch sauce, corn and pepper sauce and Basmati rice - Recipes

It is a nutritious salad and very easy to prepare!

0.200 g toned pieces (preserves King Oscar tone)
0.200 g red beans (canned)
0.200 g boiled corn (canned)
0.200 g olives
2 tomatoes
1 onion
1 capsicum
2 lamai
2 boiled eggs
2 tablespoons olive oil
1 teaspoon mustard
ground white pepper
salt
oregano

The tuna, beans and corn drain well from the canned juice. Cut the onion into rounds, cut the capsicum into julienned tomatoes and cut the eggs into cubes.
In a bowl, combine all the vegetable-fish ingredients, very lightly. Taste with salt and white pepper.
When serving, sprinkle with a sauce of olive oil, lemon juice and a little mustard.
On a plate or in bowls, place the salad centrally, on lemon slices.
Sprinkle with oregano and grated lemon peel.
Enjoy with pleasure!


Wonderful

In a wonderful setting, and with a magnificent view, breakfast or dinner are ready to awaken your most refined senses meant to warm your heart so that you feel relaxed.

Menu

THEN HUNTER
Chicken breast, bell pepper, mushrooms, sesame oil, basil, garlic
CHICKEN ESCALOPINI WITH LEMON, GREEN BEANS AND CARROTS
Chicken breast, green beans, olive oil, carrots
PIG MEDALLIONS WITH CHAMPINION AND MUSTARD SAUCE
Pork tenderloin, large cuisine, dijon mustard, mushrooms
PORK MUSCLE WITH CROWNS, MERLOT SAUCE AND CHATEAU POTATOES
Pork tenderloin, cranberries, potatoes, brandy, merlot sauce
TURKEY BREAST WITH GINGER SAUCE AND PINEAPPLE GRILL
Turkey breast, corn, ginger, sesame oil, pineapple
TURKEY CHEST WITH TOMATOES, TARHON AND RIZZO BIANCO
Turkey breast, cherry tomatoes, tarragon, coriander, basmati rice
DUCK CHEST WITH CUMBERLAND SAUCE AND RICE WITH APRICOTS
Duck breast, orange, currants, cardamom, basmati rice
BEEF MUSCLE WITH BITTER CHOCOLATE AND ORANGE SAUCE
Beef muscles, dark chocolate, orange, brandy
JULIEN DE VITA WITH HERBIC SAUCE AND SPANISH POTATOES
Beef muscles, mushrooms, green onions, celery puree

FOIE GRAS MOUSSE WITH CURTAIN CHUTNEY
Goose / chicken liver, butter, brandy, currants, cardamom
SOMON TARTAR WITH AVOCADO MOUSSE
Salmon, avocado, capers, chives, roe caviar
VITTELO-TONNATO
Beef muscles, tuna, Dutch sauce
TERINA DE RATA WITH BROWN SAUCE JEWEL
Rat pulp, pork pulp, brandy, nutmeg, brown sauce
SANT-JACQUES MEDALS WITH PROSCIUTTO AND MALTESE SAUCE
Scoici sant-jacques, prosciutto, sos maltez
BLACK-TIGER WITH MANGO SAUCE AND INDIAN RICE
Prawn prawns, mangoes, basmati rice, apples, Indian chimen

COBB SALAD
Red lollo salad, Roman salad, valerian, gorgonzola, chicken breast, tomatoes, cucumber, bacon, egg, ciabatta
CAESAR SALAD WITH CHICKEN
Iceberg lettuce, chicken breast, Caesar sauce, croutons
LADY-WHITE SALAD
Romanian salad, celery, yogurt, chicken breast, parmesan, pine nuts
GREEK SALAD
Mix of salads, tomatoes, cucumbers, olives, feta cheese, oregano
TYROOLES SALAD WITH BEEF
Iceberg lettuce, beef antricot, potatoes, pickles, green onions

SEAFOOD SOUP
seafood, onions, carrots, olive oil, coriander
FRENCH ONION SOUP
served with cedar cheese on bread croutons
COW SOUP
ARDELENEASCA SOUP WITH SMOKING AND TARHON
COCONUT BAGS
SOUP or CREAM OF THE DAY

ANTRICOT OF LIFE IN FIORENTINA
Beef tenderloin with bone, spinach, olive oil, garlic, nutmeg
ARGENTINE LIFE ANTRICOT
Boneless beef tenderloin, olive oil
FILE MIGNION
Beef muscles, olive oil
FRENCH-RACKS HONEY COTLET
Crown of lamb in herb crust with mint, basil, thyme
TURNEDO PREMIER
Beef muscle, fatty liver mousse, thyme, olive oil

DUCK PULP WITH CABBAGE AND FIREPLACE
Rat pulp, cabbage, cumin, dill
PASTRAM FROM Aries MUSCLE WITH MAMALIGA BULZ
Aries muscle, polenta, bellows cheese, pickled donuts
CHICKEN BREAST WITH LEEK AND OLIVES
Chicken breast, garlic, leeks, olives, cherry tomatoes
SWINE PIG MARINATED WITH FOREST HERBS
Pork neck, thyme, coriander, allspice
CHICKEN IN THE COOKER WITH MAMALIGA AND GARLIC MUJDEI
chicken, polenta, garlic
RABBIT WITH HUNTING SAUCE
Rabbit, hunting sauce, thyme

VEGETABLE RATATUILLE
GRILLED ASPARAGUS
FRIES
BASMATI OREZ
SPINACH WITH TOMATOES AND GARLIC
COOKIES WITH POTATOES AND VEGETABLES

MIXED GREEN SALAD WITH MUSTARD DRESSING
PICKLED CABBAGE SALAD WITH PAPER
RUCOLA SALAD AND CHERRY TOMATOES
ASSORTED PICKLE SALAD
ASSORTED SALAD

RISOTTO WITH MIX OF MUSHROOMS
Arborio rice, wild mushrooms, olive oil, green onions, parmesan
RISOTTO MILLANEZE WITH SEAFOOD
Arborio rice, seafood, parmesan, olive oil, white wine
LANGUAGES TO THE PRINCESS
Prague ham, mushrooms, olive oil, parmesan, parsley
FETTUCCINE ALFREDO WITH HAM
Fettucine, goat cheese, prosciutto, olive oil, parmesan
PEN WITH VEGETABLES
Penne, zucchini, red bell pepper, mushrooms, cherry tomatoes, parmesan, olive oil
PENNE DON ANTONIO
Penne, cherry tomatoes, bacon, mushrooms, parmesan, garlic
SPAGHETTI WITH TUNA
Spaghetti, tuna, capers, cherry tomatoes, green onions, garlic
BLACK Cuttlefish SPAGHETTI AT THE FISHERMAN
Spaghetti, seafood, garlic, olive oil, basil.

OCTOPUS SALAD
Mix of salad, octopus, carrots, corn, kale, sesame oil
OCTOPUS TENTACLES WITH DAISY SAUCE
Octopus, vodka, tomato sauce, garlic, green onions, basmati rice
CALAMARI PANZANELLA
Squid, tomato sauce, baked pepper, garlic, basil, ciabatta
TWO SAILORS
Shrimp, mussels, curry sauce, coconut milk
BABY SEPIE WITH ARABIC SAUCE AND VEGETABLE STUFF
Baby cuttlefish, tomato sauce, carrots, zucchini, celery, garlic

GRILLED STURBON FILE
Sturgeon, lemon, olive oil
SALMON FILLETS WITH WHISKEY CREAM AND CELERY BEET WITH COOKED BEET
Salmon, whiskey, cornbread, celery puree, beets, walnut oil
SEABASS FILE WITH VEGETABLE RATATOUILLE AND SPICY ORANGE SAUCE
Seabass, vegetable rattatuile, orange sauce, turmeric, pumpkin seed oil
THOUSAND FOIL SHEETS WITH VEGETABLES AND MALTESE SAUCE
Turmeric, zucchini, green beans, carrots, pumpkin seeds, Maltese sauce
TRUFFLE FILES WITH MUSHROOMS SAUCE AND CHATEAU POTATO TURNING WITH GARLIC
Trout, mushrooms, potatoes, brandy, olive oil, garlic

APPLE STRUDEL SERVED WITH VANILLA ICE CREAM
PANNA COTTA WITH CHOCOLATE ON A BOOK OF CRISPY BISCUITS WITH ALMONDS
MASCARPONE MOUSSE WITH BLACKBERRIES AND COCACE JELLY
PERFE LORENA

Cream, mascarpone, feta cheese, walnut, amaretto, vanilla sauce, currant chutney
CHOCOLATE MOUSSE


Chicken with Provence herbs and Dutch sauce

Whether you celebrate tomorrow Valentine & # 8217s Day, whether you prefer the Dragobete neaos, you can pamper your half at any time with a special dish. Tasty and with a holiday scent, spectacular, but without requiring much torment. And no special culinary skills, as long as you follow the directions below to exceed the "thresholds". But let's take it gradually, for sure I put you in the fog: P. What I propose for a romantic dinner for two is a chicken with Provence herbs in creamy Dutch sauce, in the style of the famous Julia Child. Doesn't that sound good already?

Thyme, sage, fennel, basil and lavender flowers & # 8230 that is, herbs of Provence, a mixture that completes the common chicken, to delight your taste buds. Then comes the pretentious and delicate Dutch sauce which, despite its name, is one of the basic sauces of the refined French cuisine. I said pretentious and delicate because the Dutch sauce requires strict rules (temperature, first of all) and must be prepared only before serving. In the end, our sauce will be silky and fragrant, light and sour, with a pronounced shade of freshness, thanks to the incorporated green parsley. Delicious, in one word!

Ingredients (for 4 servings):
& # 8211 chicken lower legs (hammers) 8 pcs. (1.15 kg)
& # 8211 butter (80% fat) 100 g
& # 8211 herbs of Provence 2 1/2 teaspoons
& # 8211 garlic 5 puppies
& # 8211 dry white wine 175 ml
& # 8211 yolks 2 pcs.
& # 8211 lemon juice 1 tbsp
& # 8211 green parsley 1 small bunch
& # 8211 salt, ground pepper

In a larger pan, over medium heat, heat the butter and fry the chicken legs (washed, wiped with water and sprinkled with a pinch of salt and ground pepper). Turn the hammers so that they brown on all sides. Sprinkle the herbs of Provence and add the garlic cloves uncleaned. Lower the heat, cover the pan and let the chicken penetrate (about 15 minutes, taking care to turn the hammers from time to time). When the chicken legs are penetrated and nicely browned, take them out on a plate and keep them warm. Put in the pan, over the remaining butter, 160 ml of dry white wine and defrost. With the back of the spoon, with the help of which you detached from the bottom of the pan all the & # 8220raps & # 8221 from frying the thighs, press the garlic cloves so that the core comes out of the peel. Remove the shells.

In a small bowl, which can be put in a steam bath, put the 2 yolks, with a little salt, lemon juice and the remaining white wine (1 tablespoon). Mix, at maximum speed, until you get a foam. Put the bowl in the steam bath (be careful not to touch the boiling water !!) and continue to mix, until you get like a mayonnaise. The thickening of the sauce happens in just a few tens of seconds, so be very careful not to exceed this threshold, because the yolks will & # 8220coace & # 8221 !! Gradually incorporate, stirring constantly, the sauce from the pan. Add as much as necessary for the Dutch sauce to be creamy but fluid.

Take the bowl out of the steam bath and add the chopped parsley. Pour the Dutch sauce over the hot hammers. Sprinkle a little more fresh parsley and serve immediately.

I preferred to combine the chicken with creamy sauce with some natural potatoes.

Calories: 328 kcal / 100 g (or 847 kcal / serving) without potatoes.


Recipes for the winter holidays

How to cook pork chops in the oven - Gordon Ramsay (video)

A video recipe on how to prepare baked pork chops very easy to prepare, delicious and tasty. Ingredient: 4 pork chops, about 9oz each a little olive oil few thyme sprigs few rosemary sprigs (leaves only) 1/2 head of garlic separated into cloves (unpeeled) sea salt and & # 8230
Read all »

Glazed pork ribs

A delicious recipe for glazed pork ribs from: string of pork ribs, spice mix, sweet hetchup, hot ketchup, soy sauce, honey, teriyaki sauce and whiskey. Ingredients: 2 kg string of pork ribs, separated 2 tablespoons grilled spice mixture for icing: 140 g & # 8230
Read all »

Pork tenderloin with beetroot in sweet and sour sauce

A delicious recipe for pork tenderloin with beetroot in sweet and sour sauce from: pork tenderloin, beetroot, butter, flour, milk, honey, lemon, salt and pepper. Ingredients: 700 g pork tenderloin 500 g baked beets 50g butter 2 tablespoons flour 250 ml milk 2 teaspoons & # 8230
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Video: Σολομός με σάλτσα λεμόνι και μέλι. Flora με βούτυρο (January 2022).