In aceasta reteta rafinata si plina de arome vom combina file de peste cu sos de rosii, lollipop-uri de zucchini si crutoane crocante de mamaliga. Rezultatul? File de peste in sos de rosii, lollipop de zucchini cu sos Mojo si crutoane de mamaliga! Un festin culinar care va incanta papilele gustative si va oferi o experienta gastronomica memorabila. Aceasta reteta iti va delecta simturile si va aduce un strop de rafinament pe masa ta. Nu ezita sa o incerci si sa te bucuri de savoarea inconfundabila a combinatiilor ingenioase de ingrediente.

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INGREDIENTE (pentru 4 portii)

• 500 grame file de peste
• 250 grame rosii cherry
• 400 grame rosii cherry in sos de rosii
• 1 capatana usturoi
• 20 grame capere
• 100 grame masline kalamata fara samburi
• 2 lingurite oregano
• 50 grame ulei de masline
• 2 zucchini
• 1 legatura patrunjel proaspat
• 2 bucati ceapa verde
• 1 catel de usturoi
• 25 ml suc de portocale
• 10 ml suc lime
• 1/2 lingurita chilli
• 20 grame fulgi de migdale
• Mamaliga rece
• Sare

Pentru a prepara sosul, punem in bolul unui blender trei sferturi din cantitatea de patrunjel, impreuna cu ceapa verde taiata in bucați. Mixam pana obtinem o consistenta omogena si apoi transferam intr-un castron.

In bolul blenderului adaugam 20 de grame de ulei de masline si usturoiul. Amestecam pana la omogenizare si apoi calim timp de 30 de secunde. Adaugam sucul de portocale si sucul de lime, sarea, 1/4 lingurita de fulgi de chilli, patrunjelul si ceapa verde. Mixam bine si pastram la rece pana in momentul servirii.

Incepem prin a presara fileurile de peste si feliile de zucchini cu sare.

Incalzim o tigaie si o ungem cu 10 grame de ulei de masline. Adaugam fileurile de pește si le prajim timp de 3 minute pe fiecare parte. Dupa ce scoatem peștele pe o farfurie, adaugam in tigaie inca 10 grame de ulei de masline si usturoiul taiat marunt.

Calim timp de 20 de secunde, apoi adaugam rosiile cherry taiate in jumatati, conserva de rosii in sos, sare, oregano, 1/4 lingurita de chilli, caperele si maslinele. Gatim timp de 10 minute amestecand ocazional, apoi presaram o lingurita de patrunjel si adaugăm fileurile de peste. Introducem in cuptorul preincalzit la 180 de grade Celsius pentru 15 minute.

Intre timp pregatim crutoanele de mamaliga. Taiem mamaliga rece in cuburi cu latura de 1.5 cm x 1.5 cm. Ungem tava de la Tefal Actifry cu 10 grame ulei de masline, asezam cuburile de mamaliga si le presaram cu fulgi de chilli si oregano. Gatim timp de 20 de minute pana cand sunt crocante si frumos rumenite.

Pentru acadelele de zucchini, stergem cu un servet absorbant feliile de dovlecel si le asezam pe un bat de frigaruie. Incingem tigaia grill si o ungem cu foarte putin ulei de masline. Prajim frigaruile de dovlecei pe ambele parti.

Servim file-ul de peste in sos de rosii, capere si masline alaturi de lollipop de zucchini cu sos Mojo si fulgi de migdale si crutoane crocante de mamaliga usor picante si evident de un pahar din cel mai nou si mai elegant vin de la Crama Strămutată, Protocol, un Sauvignon Blanc plin de viata, cu note de soc si arome puternice de agrise, iarba salbatica si lamaie verde; proaspat la gust cu tonuri minerale.

Detaliile video ale retetei:

Daca v-a placut reteta de File de peste in sos de rosii, lollipop de zucchini cu sos Mojo si crutoane de mamaliga, va invit sa incercati si:

English version

Fish Filets in Tomato Sauce, Zucchini Lollipop with Mojo Sauce and Polenta Croutons

In this refined and full of flavors recipe, we will combine fish fillets with tomato sauce, zucchini lollipops and crispy polentas, the result? Fish fillets in tomato sauce, zucchini lollipop with Mojo sauce and polenta croutons! A culinary feast that will delight your taste buds and offer you a memorable gastronomic experience. This recipe will delight your senses and bring a touch of sophistication to your table. Do not hesitate to try it and enjoy the unmistakable flavor of the ingenious combinations of ingredients.

INGREDIENTS (for 4 servings)

• 500 grams fish fillets
• 250 grams cherry tomatoes
• 400 grams cherry tomatoes in tomato sauce
• 1 head garlic
• 20 grams capers
• 100 grams pitted Kalamata olives
• 2 teaspoons oregano
• 50 grams olive oil
• 2 zucchini
• 1 bunch fresh parsley
• 2 pieces green onion
• 1 clove garlic
• 25 ml orange juice
• 10 ml lime juice
• 1/2 teaspoon chili
• 20 grams almond flakes
• Cold polenta
• Salt

To prepare the sauce, put three quarters of the amount of parsley in the bowl of a blender, together with the green onion cut into pieces. Mix until we get a homogeneous consistency and then transfer to a bowl.

Add 20 grams of olive oil and garlic to the blender bowl. Mix until homogeneous and then cook for 30 seconds. Add the orange juice and lime juice, salt, 1/4 teaspoon of chili flakes, parsley and green onion. Mix well and refrigerate until serving time.

Start by sprinkling the fish fillets and zucchini slices with salt.

Heat a pan and grease it with 10 grams of olive oil. Add the fish fillets and fry them for 3 minutes on each side. After removing the fish on a plate, add another 10 grams of olive oil and finely chopped garlic to the pan.

Saute for 20 seconds, then add cherry tomatoes cut in half, canned tomatoes in sauce, salt, oregano, 1/4 teaspoon of chili, capers and olives. Cook for 10 minutes, stirring occasionally, then sprinkle a teaspoon of parsley and add the fish fillets. Place in the oven preheated to 180 degrees Celsius for 15 minutes.

In the meantime, prepare the polenta croutons. Cut the cold polenta into cubes with a side of 1.5 cm x 1.5 x cm. Grease the Tefal Actifry tray with 10 grams of olive oil, place the cubes of polenta and sprinkle them with chili flakes and oregano. Cook for 20 minutes until they are crispy and nicely browned.

For the zucchini lollipops, wipe the zucchini slices with an absorbent napkin and place them on a skewer. Heat the grill pan and coat it with very little olive oil. Fry the zucchini skewers on both sides.

Serve the fish fillet in tomato sauce, capers and olives alongside zucchini lollipop with Mojo sauce, almond flakes and crunchy croutons of slightly spicy polenta and obviously a glass of the newest and most elegant wine from Crama Stramutata, Protocol, a Sauvignon Blanc full of life, with notes of elderberry and strong aromas of gooseberries, wild grass and green lemon; fresh on the palate with mineral tones.

If you liked the recipe for fish filets in tomato sauce, zucchini lollipop with mojo sauce and polenta croutons, I invite you to try Oven Baked Salmon with Vegetables, Sea Bream in Vegetables Sauce or Baked trout with polenta cream.

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