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Gourmet recipes

 
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Saithe fillets with rice and vegetables

User Rating: 5 / 5

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Saithe fillets rubb with 3 tablespoons of lemon juice mixed with sweet peprika, pepper and a pinch of salt. Hold for an hour in a refrigerator, then fry with oil on frying pan. Drain from the fat. Peel and chop garlic. Cut the red paprika into cubes. Prepare the souce - mix the garlic and paprika, honey, olive oil, lemon skin and lemon juice. Cook the rice and cover with prepared sauce, mix it gently. Take the fried saithe fillets and gently combine it with the rice & sauce. Allow to cool and then place in the refrigerator for about 30 minutes. Sprinkle with parsley.

 
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Halibut fillets with caper souce

User Rating: 5 / 5

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Wash the halibut fillets with water, let dry and sprinkle with lemon juice. Put away for 10 minutes. Boil water with wine, vinegar, salt, onion, pepper, english herb and bay leaves (in a large pot). Cook the maded decoction for about 5 min, then put in halibut fillets and heat it all on low temperature for about 15 minutes. Put the fish on a heated dish and place in a warm place. Then pour over the sieve the lefted decoction. In a second pot dissolve butter with added flour, mix and roast into light brown colour. Combine the roasted butter with decoction. Add the capers, season (with salt and sugar). Mix the cream - first with the yolk, then with 2 tablespoons of hot sauce. Remove the pot from the heat and apply a cream sauce with yolk. Cover the halibut fillets with sauce and decorate with lemon slices.

 
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Alaska pollock fillets with grilled vegetables

User Rating: 5 / 5

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Alaska pollock fillets sprinkle with salt, lemon pepper, olive oil and put aside for several minutes. Cut in slices (or stripes) the courgette, paprika, onion and tomato. Grill them with earlier seasoned alaska pollock fillets. Place it all on a plate. Sprinkle the fish fillets with lemon juice and decorate with basil leaves.

 
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Zander fillets with cream

User Rating: 5 / 5

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Cut the zander fillets into pieces, salt them and sprinkle with flour. Fry on frying pan with litle olive oil to golden colour. Cut the onion into slices and add to frying fillets. Sprinkle it all with pinch of pepper. Simmer the fillets for a while, stir from time to time. Dissolve the chicken/vegetable broth in glass of hot water. Pour it slowly on frying fillets. Leave the pan uncovered to evaporate about 1/3 of the decoction. Add the cream and cook for a while.

 
 
 

Black Tiger Shrimps with garlic butter

User Rating: 4 / 5

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Wash and dry raw shrimps. Fry the shrimps with hot butter and chopped garlic for about 4-6 minutes until they get pink colour. While frying add the chopped parsley and season with salt and pepper. Serve hot hhrimp straight from the pan, excellent with a fresh baguette.

 
 
 
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