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Boiled Mullet Recipes
This pasta dish is made with an uncommon ingredient that is added only at the end and gives it a strong and appealing taste lets make the pasta with bottarga and tomatoes GETTING READY 1. Boil the pasta in plenty of salted boiling water wash the tomatoes and
Pasta with Bottarga and Tomatoes
Heres a lip smacking Genoese Seafood And Vegetable Salad Platter recipe that you must prepare for your upcoming party. It is the perfect choice for Main Dish and is completely delectable. Genoese Seafood And Vegetable Salad Platter is a must try for all
Genoese Seafood And Vegetable Salad Platter
Trim the fish taking care that the monkfish has no sign of any membrane or discoloured flesh. Cut the monkfish and cod into 5 cm 2 inch long pieces. Heat the oil in a large pan and add the fish celery onion fennel bouquet garni orange rind garlic and tomatoes.
Terrine De Bouillabaisse Christian
MAKING 1. In a large pan tip in the olive oil and the clarified butter 2. Add the mirepoix shallots and the 3 cloves of garlic halved 3. Saut gently until golden 4. Deglaze the pan by adding white wine and stirring the pan 5. Add the red wine port and brandy 6
1. Clean and slice the fish. 2. Grate coconut. Set aside 1 tbsp. for grinding and prepare two extractions of coconut milk with the remaining the first thick 1 cup and the second thin 2 cups . 3. Grind red chillies coriander and turmeric to a fine paste. 4.
Fish Curry Madras
1. Clean and cut fish into 2.5 cm. 1 slices or steaks. 2. Roast or dry heat red chillies coriander and turmeric. 3. Powder fine and grind to a smooth paste with onions and garlic. 4. Soak cocum in a fittle water. 5. Chop ginger into fine pieces. 6. In a heavy
Malayali Fish Curry Meen Vevichathu
MAKING 1 Slice the potatoes into even sized pieces. 2 In a casserole heat the oil. Add in the chopped onions potatoes carrots and celery. Saute the vegetables for 5 minutes. Do not let them brown. 3 Next add in the garlic water salt and pepper. Mix well. 4
Turkish Poached Mullet
Heat the olive oil in a large pan. Add the onions garlic leeks and fennel and cook gently for 10 minutes or until the vegetables are soft but not coloured stirring occasionally. Stir in the tomatoes fennel seeds tomato puree parsley stalks thyme and bay leaves
1. Clean wash and cut fish into slices. 2. Apply salt and leave aside. 3. Grind chillies garlic cumin and coriander leaves. 4. Grate coconut add a little warm water and extract milk. 5. Soak tamarind and squeeze out pulp. 6. Soak jaggery in tamarind pulp. 7.
MAKING 1 Rinse the mullet scale and discard their heads and tails. 2 Pull out the innards. Wash again and slice into pieces of 2 to 3 inches thickness. Sprinkle the mullet with salt and pepper. 3 In a saucepan heat oil and butter. Add in the chopped onions.
Grey Mullet in Wine
1. Clean wash in several rinses of cold water and cut fish. 2. Peel and slice garlic ginger and onions slit green chillies. Make two extracts of coconut milk. 3. Heat oil saute sliced onions. Add turmeric and cook for 2 to 3 minutes. 4. Add garlic ginger curry
1. Cook lentils in large pan of boiling water uncovered about 15 minutes or until just tender drain. 2. Meanwhile remove fish skin cut fish lengthways down each side of row of bones discard bones. Thread fish onto 12 skewers. 3. Combine butter garlic rind and
Lemon And Garlic Kebabs With Puy Lentils
If you are using fresh vine leaves remove the tough part of the stem blanch in boiling water for about 4 minutes and drain. If you are using vine leaves preserved in brine rinse them in cold water and drain. Rinse pat dry and salt and pepper the cavity of each
Red Mullet in Vine Leaves
GETTING READY 1. Choose fish that is scaled and gutted. 2. To prepare the fish wash and dry it well on kitchen paper. 3. Score both sides of the fish diagonally as far as the bone at intervals of about 1 2.5cm . 4. Marinate in the soy sauce and wine for 10 15
Braised Whole Fish
Bouillabaisse is a mixed fish stew made along with vegetables. European in origin this bouillabaisse recipe has added seafood to it and is herbed with thyme and parsley. Coloured with a hint of saffron which is the hallmark of bouillabase this fish stew can be
In a small heavy nonreactive saucepan melt 1 tablespoon of the butter over moderately low heat. Saute the shallots until they are softened about 2 minutes stirring constantly. Pour in the Champagne and cook over moderately high heat until the liquid is reduced
Panachee Of Three Fish
MAKING 1 On a greased rack place the fish over boiling water cover and steam for about 10 minutes. 2 Remove fish cool and cut into bite sized pieces. 3 Prepare sauce by mixing oil vinegar and salt. 4 Stir in paprika mustard celery onion horseradish and parsley
Put vegetables herbs and orange peel in large kettle. Arrange selected cleaned crustaceans over vegetables and top with firm fish of choice. Pour olive oil over and sprinkle with salt pepper and saffron. Add liquid cover and bring to fast boil quick cooking is
Put the onion garlic ginger and chillis into a blender and blend to a puree add a spoonful or two of thin coconut milk if the mixture is too dry . Transfer the mixture to a saucepan and stir in half the thin coconut milk and the spices and lemon grass or rind.
Place vegetables in a shallow dish. Mix together lemon and lime juice lime rind wine and honey. Pour over vegetables cover and leave to marinate in the fridge for 1 2 hrs. Place steaming rack in wok then pour in enough water to cover the base of the wok. If
Steamed Fish With Vegetables
1 Place the ingredients for the stock in a large saucepan and boil for 10 minutes stirring occasionally. 2 Tie up the fish to hold it in a figure S shape and place it in a fish kettle. Cover with the stock and simmer for 20 25 minutes. Cool the fish in the
Sea Bass Melbourne
Heat the oil in a large frying pan. Add the tomatoes garlic thyme bay leaf and salt and pepper to taste. Simmer for 15 to 20 minutes or until the mixture is very thick. Stir in the olives and lemon slices. Spoon half the sauce into another large frying pan.
Red Mullet With Tomato Sauce
Put the tamarind into a bowl and pour over the water. Set aside until it is cool. Pour the contents of the bowl through a strainer into a bowl pressing as much of the pulp through as possible. Rub the fish all over with the tamarind pulp and set aside. Heat
1 Peel and chop the onions. Wash and chop the tomatoes. Peel and chop the garlic. Wash and dry the herbs. Bring the water to a boil. 2 Put the onions tomatoes garlic grated orange rind and herbs in a large heavy based saucepan. Season with salt and pepper and
Bourride (Fish Soup with Garlic Mayonnaise)
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