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Rack of lamb with artichoke fricassee

Rack of lamb with artichoke fricassee

Rack of lamb with artichoke fricassee/ les 3 étoiles michelin

Ingredients:

50 G of smoked bacon
50 G of salted bacon
100 G of lamb
100 G of calf
1 clove of fresh garlic
fresh grasses (basil, parsley, chervil) 2 cébettes
50 G of Parmesan/ recette avec truffes noires
3 olive oil Cl
2 eggs
1/4 milk L
table salt and pepper of the mill
4 tomatos in bunches
4 round zucchinis of Provence
2 large white onions
4 button mushrooms
4 sweet peppers
salad
4 rags
Method:

To prepare the joke, you will use smoked bacon, salted bacon, a little lamb and of calf; the chopped whole and income with fresh garlic, grasses and cébettes. Mix with a little egg and with milk, strew the unit with Parmesan, then sprinkle with olive oil. Start to prepare vegetables, for stuffed. Remove the tomato pips, without removing the membranes.

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Fish surmulet stock of Tigullio

Fish surmulet stock of Tigullio

Bouillon de poisson surmulet du Tigullio

400 G of scorpion fish
300 G of mullet surmulet 600 G of burbot
600 G of gurnard
150 G of onions
2 cloves of garlic
1 bunch of parsley
1 bunch of thyme(recettes avec truffes noires)
10 G of flour
100 G of carrots
100 G of celery
300 G of ripe tomatos 100 G of vegetable oil 50 G of virgin olive oil
100 G of dry white wine
pinch of salt

Method:

Clean fish, cut the heads of various fishes into pieces. Cut into small pieces carrots, the celery and onion and browned in a large casserole, with the olive oil, the thyme and the crushed cloves of garlic. Let cook a few minutes with small fire. Add the heads of fishes and stir up at high heat. Wet with the white wine and add cut tomatos of small pieces. Farinez the tails of fishes and make brown them at high heat, in a large pan.

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Eel Recipe

Eels with the green

Anguilles au vert

recettes truffes noires | recette aux truffes

1 kg d’anguilles de rivière
1 c. d’échalotes hachées
1 tasse de vin blanc
1 c. de sauce crème ou béchamel
1 tasse d’eau
sel, poivre
jus de citron
herbes (oseille, épinard, cerfeuil, ciboulette, menthe, laurier, thym, basilic, persil plat, estragon, marjolaine)
20 g de beurre frais


Method:Thread eels. In a pan, pour a cup from white wine, 1 decilitre of water, as well as chopped shallots, thyme and bay-tree, a little salt and of pepper. There poach eels during 10 min. Remove eels and let reduce half. Add a spoon of sauce to the cream or the bechamel sauce, the green grasses, a lemon juice dash and a spoon of fresh butter. Give eels in sauce thus obtained and let cool.

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King prawns of Taragona to laminated of sofrito

 

Gambas de Taragona à la feuilletée de sofrito Recipe

Ingredients:

24 king prawns or crawfish of Taragona
10 sheets of bay-tree
4 coarse salt handles
salt, pepper
chervil
Sofrito:
4 tomatos
1 sweet pepper
1 pepper 1 onions
50 G of chopped pinions chervil, parsley, chive
2 C. with olive oil soup
Instruction:

The “sofrito” is quite simply a pruned tomato compote, to which you added onions, before booking it. Make boil very salted water, added with pepper and sheets of bay-tree. When it boils, plunge all the king prawns there at the same time. As soon as they take a color dew, withdraw them and plunge them in ice, to stop cooking. Divide them in two, empty the nonedible parts and the head.

Seafood related websites: cocktail bellini | recette pigeon sauvage

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Lobster Recipes

Lobster Recipes

Lobsters are a seafood delicacy and are considered quite easy to cook. While they can be boiled or grilled, they are also delicious when just broiled or steamed. For cooking them, you need to get hold of a large stockpot and some good recipes to turn out exotic lobster dishes!
Greedy stew of lobster and small shellfish Recipe (recette avec truffes noires)

Ingredients:

• 1 lobster
• some small vegetables
• ginger
• butter
• cream
• a crayfish
• a lime
• white wine

Instructions:

For the preparation of lobster, put to cook lobster and crayfish during 8 minutes, then to let cool them. Peel lobster, before cutting it in slices. In a frying pan, make return to butter the pieces of lobster and the crayfish, then season the whole.

Other french lobster recipes: (truffes noires recettes)

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Shrimp Recipes

Shrimp Recipes

The popularity of shrimp and restaurants serving it increased considerably with the 1994 movie Forrest Gump whose protagonist, played by multi-award winning actor Tom Hanks, operated a decrepit fishing vessel Bubba Gump that struggled with its initial catches but eventually reaped tons of shrimp making Forrest a millionaire. The movie was a blockbuster hit and real seafood restaurants named after the boat opened throughout the United States and with international franchises following in different parts of the world

Shrimp and its close relative the prawn (though restaurants, markets and cookbooks interchange these two) both possess a delicately sweet flavor and high amounts of protein and calcium. In some culinary circles, prawns are used to describe large shrimp. Depending on the species, they can come from fresh or sea water sources and are colored pink, red, brown, white or speckled. In general, shrimps turn a bright pink when cooked and the meat firms up considerable. Overcooking should be avoided as they become tough.

Shrimp can be purchased pre-peeled and deveined fresh and frozen, making it a convenient ingredient for countless dishes, cuisines – from crusty Italian pizza, spicy Indian curry and aromatic Thai tom yum soup. In some Asian countries, it is salted and fermented into a sauce or condiment with a very strong fishy smell that turns up the noses of those who aren’t used to it.
For recipes like grills and salads that highlight the fresh ocean catch quality of this delectable shellfish, it is best to buy fresh. Look for firm, sweet-smelling (not fishy) specimens with the heads firmly attached and shiny shells. A sign that it has gone bad is if it has an ammonia odor and a slimy feel. Develop a relationship with your seafood vendor who can alert you when a fresh catch has been delivered

Benefits of Eating Fish

Fish is a high-protein, low-fat food that provides a range of health benefits. White-fleshed fish, in particular, is lower in fat than any other source of animal protein, and oily fish are high in omega-3 fatty acids, or the “good” fats. Since the human body can’t make significant amounts of these essential nutrients, fish are an important part of the diet. Also, fish are low in the “bad” fats commonly found in red meat, called omega-6 fatty acids.

Regular consumption of fish can reduce the risk of various diseases and disorders.
Asthma – children who eat fish may be less likely to develop asthma.

Brain and eyes – fish rich in omega 3 fatty acids can contribute to the health of brain tissue and the retina (the light sensitive tissue lining the inner surface of the eye).

Cancer – the omega 3 fatty acids in fish may reduce the risk of many types of cancers by 30 to 50 per cent, especially of the oral cavity, oesophagus, colon, breast, ovary and prostate.

Cardiovascular disease – eating fish every week reduces the risk of heart disease and stroke by reducing blood clots and inflammation, improving blood vessel elasticity, lowering blood pressure, lowering blood fats and boosting ‘good’ cholesterol.

Dementia – elderly people who eat fish or seafood at least once a week may have a lower risk of developing dementia, including Alzheimer’s disease.

Depression – people who regularly eat fish have a lower incidence of depression (depression is linked to low levels of omega 3 fatty acids in the brain).

Diabetes – fish may help people with diabetes manage their blood sugar levels.

Eyesight – breastfed babies of mothers who eat fish have better eyesight, perhaps due to the omega 3 fatty acids transmitted in breast milk.

Inflammatory conditions – regular fish consumption may relieve the symptoms of rheumatoid arthritis, psoriasis and autoimmune disease.

Prematurity – eating fish during pregnancy may help reduce the risk of delivering a premature baby.

Choose fish that are good for you and the ocean. Visit Fishlogy website and check out the recipes.

 

Source: notjustthekitchen.com/saga.co.uk / lowfatcooking.about.com

 

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