Traditional French Main Course to bring exquisite recipes to your fine dining table for special ocacsions.
2 Red Mullets
120 g Black Olives
2 Garlic Cloves
4 Basil Leaves
100 ml Olive Oil
2 Shollots, Chopped
100 ml vernouth (Noilly-Prat)
200 ml Veal Stock
2 tsps Tapenade
50 g Butter
Red Mullet Sauce
Red Mullet Bones
50 g Fennel Trimmings, sliced
50 g Red Bell Pepper Trimmings, Sliced (Without Skin)
30 g Onions, Chopped
2 Garlic Cloves
50 ml Pastis/ 50 ml White Wine
Fish – 5 minutes / Oven – 170°
Take the fish to wash and remove the fillets, keep all the bone from the fish, remove the bone from the fillets and separe all the filets on the side.
Cut all the trymmings from the fish and the peleed onions, garlic, fennel, red pepper and start fry with olive oil, add the onions, galics, fennels, red peppers and add the passis drink and wine to start flambé, after you add water to start boiling.
Chopped the shallots and start fry with olive oil, add 100 ml of Vermont and stock.
Cut the fish fillets in half, add olive oil in the skin size and on the fish ring.
Add one paper on the pan with oliver oil, on the top of the pepper olive oil again, salt and pepper on the fish and fry very slowing just the skin side of the fish.
To finish the sauce mix butter, tapenade and done .
My itinerary will begin in Brazil in 01/21/2017 for 3 month’s and then I will go to Spain, Italy and France . I will write all the experience in said of the ship and 1 time per Week I will be on the ground to get some pictures, videos at each city I stop. I will bring on the post at my blog typical food and the best recipes from the city’s, interesting techniques, costumed.
These books were inspired by my international travel in South America, Europe and Asia. The recipes are a collection of appetizers, main courses and desserts for special occasions.
The Main Course Book is a collection of recipes based on meat fish and pork ingredients. They also include Duck, Pigeon and Veale delicacies for special moments.