Barramundi fillet with mushrooms and asparagus in garlic butter and Dashi
Recipe courtesy of Campana's restaurant and chef Dror lily
List of materials for 4 servings:
4 pieces barramundi fillet or sea bass or bream very fresh and weighing 150 to 120 g each
50g butter
8 pieces fresh asparagus and thick
2 portobello mushrooms cm-thick slices
3/4 cup brown mushrooms Himeji
3/4 cup white mushrooms Chinook
Tablespoon chopped chives
Pinch of salt
A pinch of pepper
Fresh yuzu zest or half a lemon
Garlic butter sauce and dashi:
30g butter
1 teaspoon chopped garlic
70 g of water
1/2 teaspoon powdered dashi (available in stores Far East)
15 grams of soy
15 grams mirin
120 ml cream
Preparation:
Sauce:
1. Boil water, dashi, soy and mirin to a boil
2. Melt the butter and fry the garlic lightly golden. Very slowly add the dashi boiling while stirring.
3. Add the cream and cook until simmering point.
4. Cook over low heat for about 5 minutes and Msifrim over the fire.
Make the dish:
1. Cook the asparagus in boiling water for one minute and cool in ice water
2. Lightly oil the fish, season with salt and pepper and burn for three minutes on the skin side, turn and burn for about a minute the fish flesh side.
3. Heat butter in a heavy pan, fry the mushrooms for about 2 minutes until lightly golden, add the garlic sauce and dashi and slightly reduce the sauce until it thickens slightly
4. Arrange on a serving plate mushrooms sauce, place the fillets off the fish, pour the sauce over the fish. Garnish with chopped chives and fresh yuzu zest.
Sea bass fillet "Mediterranean"
Recipe courtesy of Chef restaurant kepasa Dror lily in Beersheba
Preparation of tomato sofrito:
1/2 cup olive oil
5 red ripe tomatoes, peeled and cut into small cubes
1 white onion, chopped into small cubes
1 clove garlic
1 branch Tmin
1/2 teaspoon salt
1 teaspoon sugar
Preparation of the sofrito:
Heat the olive oil in a flat pan and add the onion, garlic and thyme, fry slowly for about 20 minutes
Add the tomatoes and salt and sugar. Bring to a boil and lower the heat and continue to cook for 40-50 minutes over low heat, stirring occasionally.
Substances for 2 servings:
4 tbsp olive oil
2 chopped garlic clove
4 tablespoons tomato sofrito
4 tablespoons dry white wine
8 Moroccan olives shriveled
1/2 roasted red peppers, peeled and cut into strips
8 slices of tomatoes in oil
8 cherry tomatoes, raisins
2 artichokes cut into Imsomr
400 g sea bass fillet clean bones
8 oregano
Handful fresh thyme leaves, basil, chopped Ftroziliih
Salt to taste
Preparation:
1. Nonstik pan roast fillet of sea bass about 3 minutes on the skin, the flesh of the fish with salt and gently, turn and grill for another minute on the other side
2. Beautiful appropriate serving pan, heat olive oil, add the garlic, thyme and saute, add the sofrito of tomato and white wine and oregano.
3. Add to the pan roasted peppers, olives sliced tomatoes, artichokes and cherry raisins
4. Cook for 2-3 minutes and arrange the sea bass fillet in the center of the pan, cook for another half a minute together, sprinkle with chopped Ftroziliih and herbs over and serve.
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