Tag Archives: fish recipes

Tacos, tuna, Squacquerone, Arugula and Balsamic Vinegar of Modena I.G.P

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With this recipe she participates in the Naked Fish Finger Food Contest 2015

BALSAMIC VINEGAR OF MODENA GUERZONI: FEEDING THE GOOD THAT COMES FROM THE LAND

logo mailFor this recipe we have prepared small tacos with a mix of rye flour, sunflower seeds, sesame, wheat, oats, spelled, barley, corn that we then stuffed with small pieces of steamed mackerel, a froth of squacquerone and rocket .
tacos

Ingredients for 10/12 tacos:
60 g mix of rye flour, sunflower seeds, sesame, wheat, oats, spelled, barley, corn
60 g water
3 g yeast
1.5 g salt
Mix all the ingredients together and work them for a couple of minutes. Spread thinly with a rolling pin. Pierce the dough with a fork. With a mold, cut discs of 6.5 cm in diameter. Hang the disks in the grill of the oven so as to take the shape of the puff tacos. Bake at 180 ° C for 5-6 minutes.
Ingredients for the topping:
1 clear of 350/400 g
BALSAMIC VINEGAR OF MODENA GUERZONI
100 g of squacquerone
1 bunch of arugula
extra virgin olive oil
salt
Preparation:
Clean mackerel eliminating interior, then wash in cold water, sfilettarlo and with tweezers, remove all plugs. Cut small slices 1.5 cm wide. Arrange them in a perforated pan and steam cook for about 2 minutes. Cool them quickly.
Working squacquerone with a whip and put it in a pastry bag with the tip rifled.
Wash the rocket and drain it well.
Dial the tacos putting inside each a small slice of mackerel, (seasoned with a drizzle of extra virgin olive oil and a pinch of salt) a tuft of squacquerone foam, 2 leaves of arugula and a few drops of balsamic vinegar OF MODENA GUERZONI.

Seared tuna, avocado, tomato, onions, macadamia nuts and sprouts

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This recipe was prepared for a contest: Cuoco in vista. So if you like I would be grateful if you could vote. To vote you need to go to the link and select the stars: 5 are the highest score! Thank You!

http://www.cuocoinvista.camst.it/ricette/116

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Ingredients for 4 people:
480 g tuna steak red or yellow fin fresh
1 hard red tomato
1 ripe avocado
¼ onion
50 g toasted and coarsely chopped macadamia
80 g alfalfa sprouts
10 ml apple cider vinegar
maldon salt
extra virgin olive oil

Breaking down the tuna at -20˚C for at least 24 hours. This precaution should be taken for all the fish dishes that will be served raw or partially cooked.
Decongelarlo in the refrigerator.
Blanch the tomatoes for 12 seconds and cool in ice water. Peel it, cut it in half, remove seeds and cut into small squares regular. Season with a pinch of salt and a little oil.
Halve the avocado. Remove the stones. Pull out all the pulp and place in a bowl. With the help of a fork, mash the pulp, season with salt and very little oil, creating a smooth cream and dense.
Peel the onion and cut finely julienne. Put it in a container and add the apple cider vinegar. Allow the onion to marinate for an hour, then drain it.
Take the tuna steak, cut into 4 strips as regular as possible and dress with extra virgin olive oil.
Heat a non-stick pan and lay the strips of tuna. Leave them for a little over a minute, then turn them from the opposite side. Leave this part for a minute. Remove from heat and cut the tuna into cubes, (at least 5 per strip).
Arrange for each dish 5 tufts of cream of avocado, place the tuna, above which will put the diced tomatoes, onion, sprouts and macadamia.
Finish with a drizzle of olive oil and a bit ‘of Maldon salt.

Tris Turrets Eggplants

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This recipe is from our friend Elisa Giannini who already collaborated with pescenudo.it proposing another recipe: Salmon Salad with Red Fruits.
His idea was to create three different “turrets” using as a main element the eggplant, sliced and grilled or pan combining to each, fish and flavorings.
The result is looks delicious and very tasty!

Let’s see how you do!

Tower of the Swordfish and Eggplant Borage

melanzane e mozzarellaIngredients:
round eggplants
stracciatella or squacquerone
swordfish
Extra Virgin Olive Oil
purple basil
peppermint
borage flowers
thyme cedrino
salt

Wash and cut the eggplant into thin slices, salt them, pressing them lightly and let stand. Smear them with olive oil and grilled pass.
The swordfish has to be pasteurized, then cut into thin slices and marinated for a couple of hours in an emulsion of extra virgin olive oil, black basil and peppermint
Starting with the first layer by placing a slice of eggplant, then the stracciatella or squaquerone, then the sword. Alternating with the swordfish carpaccio. Create multiple layers. Finish with borage flowers and sprigs of thyme cedrino.

Tower Eggplant, Burrata, pepper and Creole Flowers.

torrette di melanzana

Ingredients:
round eggplants
burrata
Extra Virgin Olive Oil
Creole pepper
edible flowers
maple syrup
mint
salt

Wash and cut the eggplant into thin slices, salt them, pressing them lightly and let stand. Anoint them and pass them on the grill.
Put on the base of the pot a few sprigs of mint to scent.
Alternate slices of eggplant with burrata and a little pepper and Creole complete with maple syrup poured over before putting the flowers.

Turret of eggplants, Salmon, Dates, and Pane Carasau

torretta melanzana

Ingredients:
round eggplants
smoked salmon
dates
lime
acacia honey
mint
sugar cane
carasau
salt
pepper

Wash and cut the eggplant into thin slices, salt them, pressing them lightly and let stand. Anoint them and pass them on the grill.
Mix the salmon, cut into small squares, to small pieces of dates marinated in lime, acacia honey, brown sugar, salt and pepper. Place the first slice of grilled eggplant on a slice of bread carasau.
Then Alternate the salmon with other eggplant slices and a sprig of mint.
Complete with a little grating of lime .

Thank you again for your time Elisa!

How to filet a turbot (video)

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In this video, Alex Vitali will show you, step by step, how to fillet a Brill.

The same technique is also used for other kinds of flat fishes such as turbot and sole.

sfilettare un rombo

Have you seen the video “How to fillet a Brill”, (same thing if it were a turbot or a sole), now we show it again step by step.

  • After cleaning Brill and eliminated its gills, wash well it under cold water;
  • place the soaso on a cutting board with the part of dark skin upwards;
  • with a sharp knife to cut around the perimeter of the Brill;

sfilettare-un-soaso-1

  • practice a central incision from head to tail;

sfilettare-una sogliola-2

  • continue the cut from the center towards the outside keeping the knife in contact with the fish bone;

sfilettare-un-soaso-3

  • repeat the same operation for both fillets

sfilettare-un-rombo-4

  • rotate the brim and make a cut around the entire perimeter, like the other side

sfilettare-un-soaso-5

  • even on this side from start from the center and going to the outside;

sfilettare-un-pesce-6

  • as well get fillet;

sfilettare-un-soaso-8

  • at this point you will find 4 fillets perfectly intact and without bones

sfilettare-un-rombo-9

If this guide has served to you, help us to grow!

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Baccalà tiepido in crema e verdure croccante

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Today a recipe of my friend Giovanni Baroncelli, chef of the nice restaurant Salsedine of  Lido di Savio (Ravenna) .

Codfish in warm cream with crunchy vegetables and tomato fillet Mediterranean.

Baccalà tiepido

ingredients:
desalted cod
lavender oil
fresh oregano
pepper
potato
yellow pepper
vegetables as desired
sugar
tomato
flower caper
olives
fresh mint
process
Put the vacuum slice saved cod, seasoned with olive oil, lavender, oregano and pepper. Cook at low temperature until it reaches 50 ° C at the core with the probe. When cooked, reduce the temperature by immersing the bag cod vacuum, water and ice.
With the scraps of a cod fish cod do with adding a little yellow pepper and roasted potato, boiled, peeled and little.
Blanch the vegetables to taste with salt and sugar in water for one minute and cool.
Blanch the tomatoes for 11-12 seconds, peel, remove seeds and cut to create a fillet tomato classic.
Just before serving, regenerate all the ingredients.
To assemble the dish from the bottom of cod fish, add the fillet of cod, then fillet tomato over, then the flowers of capers, olives and vegetables.
Complete with lavender oil and fresh mint leaves. Dish served warm.

We thank Giovnni Baroncelli, chef at Ristorante Salsedine – Lido di Savio-Ravenna