Peel a lemon, remove the white part of the peel and chop the pulp. Squeeze the other 2 lemons.
In a bowl, mix oil, lemon juice and Tabasco. Season.
Mix salmon, pepper, capers, olives and lemon pulp in a bowl.
Add the seasoning to the bowl, mix ...
Prepare the sauce. Crush fennel, mascarpone , oil and egg yolk in a food processor until it forms a thick puree without lumps.
Add 1 tablespoon of warm water and two types of vinegar. Season and then crush it .
In a bowl , arrange the chicory leaves in a crown . Place ...
Slightly flour the pieces of fish.
Melt the butter in a saucepan. Once it reaches a pale golden color, take out the fish and sauté until evenly browned.
Add the mushrooms, season and cook over low heat for 20 minutes.
To prepare the sauce, whisk the eggs ...
With a sharp knife, cut the fish into thin strips and arrange them on a flat saucepan. Sprinkle with lemon juice and marinate about 4 or 5 minutes.
Then drain and discard the juice. Put tomatoes in a bowl with olives, onions, ...
Preheat oven to 180 ° C.
Mix the onion, garlic and parsley in a bowl. Put half the mixture into an ovenproof dish and place the fish on top. Salt and pepper and coat it with the remaining mixture. Pour in oil and wine.
Bake the fish for 30 minutes, watering frequently ...
Put the mussels in a pan over high heat with plenty of pepper, but no water.
Cook them for about 5 minutes, until they open. Discard any that remain closed.
Drain and save the broth.
Transfer them to a deep dish.
Strain the broth through a sieve lined with ...
Preheat the oven to 200 ºC.
Grease an oven dish with butter and add the slices of monkfish.
Sprinkle them with the lemon peel, the shallots and the parsley.
Add two tablespoons of olive oil and the wine, salt and pepper. Bake for 30 ...
Preheat the oven to 200 ° C.
Take a large piece of greaseproof paper and baste it with olive oil.
Introduce the sprig of rosemary and 1 garlic clove into the sea bass.
Salpimiéntela and place on greased baking paper.
Cut into thin slices the ...
Preheat the oven to 180°C.
Heat the butter and the olive oil in a pan and fry the shallots over low heat, stirring them occasionally, 5 minutes.
Pour the tomato, pepper, thyme and chervil.
Season it and give it a boil.
Then, add the wine and the ...
Cut the aubergine in slices lengthwise. Season and fry in a pan with the olive oil until golden brown. Put on a plate and keep aside. Cut the swordfish in cubes of 2cm. Heat a frying pan with some olive oil and add the fish.
Add the cherry tomatoes and check the seasoning. Add the ...
Clean and rinse the squid, then cut it in pieces of 4cm. season and fry in a pan with the olive oil, the shallots and the garlic until golden brown.
Add the white wine and let the alcohol evaporate. Add the cherry tomatoes and check the seasoning. Add the pureed tomato, the saffron and ...
Clean and rinse the squid, then cut it in pieces of 4 cm.
Season and fry in a pan with the olive oil, the shallots and the garlic until golden brown.
Add the cherry tomatoes and check the seasoning.
Add the pureed tomato, the saffron and the green ...
Boil the pasta al dente is salted water, drain and put olive oil over the pasta so that it doesn’t stick together.
Wash th squid and cut in rings.
Fry the garlic until golden brown, add the chili, the squid and the prawns tails and fry on a high heat, add the wine and ...
Cut the aubergine in slices lenghtwise.
Season and fry in a pan with the olive oil until golden brown.
Put on a plate and keep aside.
Cut the swordfish in cubes of 2 cm.
Heat a frying pan with some olive oil and add the fish.
Add the cherry ...