Misto di mare

on

Aveti chef azi de un pranz lejer cu mix de peste si fructe de mare? Eu m-am gandit sa incercam un misto di mare: pastrav la cuptor si hamsii servite cu sos de smantana si usturoi alaturi de un mix de fructe de mare cu creveti si calamari acompaniate de un sos de prosecco cu iz de usturoi si patrunjel verde.

INGREDIENTE / INGREDIENTS

(pentru 4 portii / for 4 servings)

  • 2 bucati pastrav / 2 trouts
  • 20 de creveti / 20 shrimps
  • 12 baby calamari / 12 baby squid
  • 300 grame hamsii / 300 grams anchovies
  • 6 catei de usturoi / 6 garlic cloves
  • 1/2 lingurita fulgi de chilli / 1/2 teaspoon chilli flakes
  • 100 ml prosecco / 100 ml prosseco
  • 250 grame smantana / 250 grams sour cream
  • 1 lingurita patrunjel verde / 1 teaspoon green parsley
  • 1/2 lamaie / 1/2 lemon juice
  • Mix de salata verde / Green salad mix
  • Ulei de masline / Olive oil
  • Sare / Salt

Curatam pestele (pastravul si hamsiile), il spalam bine si il uscam cu ajutorul unui servet de hartie. Presaram cu sare pe interior si pe exterior si lasam la frigider timp de 2 – 3 ore. Pentru a pregati pastravul il scotem din frigider cu 30 de minute inainte de preparare. Il ungem cu ulei de masline si il asezam pe o tava cu gratar. Il introducem in cuptorul incins la 180 grade Celsius timp de 15 minute pe fiecare parte.

Intr-un bol amestecam hamsiile cu o lingura de ulei de masline si le prajim in Actifry Tefal timp de 20 de minute. In cazul in care nu aveti un Actifry, puteti praji pestele, in mod clasic, intr-o tigaie cu ulei.

Spalam separat calamarii si crevetii, ii presaram cu sare, fulgi de chilli si adaugam 2 catei de usturoi zdrobiti. Lasam la marinat la rece timp de 2 ore. Incingem 2 linguri de ulei de masline si adaugam calamarii. Ii prajim 2 minute apoi adaugam 2 catei de usturoi zdrobiti si 100 ml de prosecco. Continuam sa ii pregatim pe foc mediu inca 2-3 minute. Ii scoatem din tigaie si in sosul ramas de la calamari adaugam crevetii. Ii prajim cate 2 minute pe fiecare parte. La sfarsit adaugam patrunjelul verde. Servim fructele de mare pe un platou alaturi de sosul delicios de prosecco si usturoi.

Pentru sosul de usturoi, amestecam smantana cu 2 catei de usturoi zdrobiti, sare si 3 linguri de ulei de masline.

Servim platoul de peste si fructe de mare, alaturi de sosul cu usturoi si prosecco aromat cu patrunjel verde, sosul de smantana si un mix salata verde.

Incercati de asemenea si: antipasto di mare, tigaie cu novac in sos de sepie si calamari, pastrav la cuptor cu crema de mamaliga.

English version:

What about a lunch with a mix of fish and seafood today? I thought of proposing a combination of baked trout and anchovies served with sour cream and garlic sauce along with a mix of seafood accompanied by a prosecco sauce with garlic and green parsley flavor.

Clean the fish (trout and anchovies), wash it well and dry it with a paper towel. Sprinkle with salt on the inside and outside and leave in the fridge for 2-3 hours. To prepare the trout, take it out of the fridge 30 minutes before cooking. Grease it with olive oil and place it on a grill pan. Put it in the oven at 180 degrees Celsius for 15 minutes on each side.

In a bowl, mix the anchovies with a tablespoon of olive oil and fry them in Actifry Tefal for 20 minutes. If you do not have an Actifry, you can fry the fish, in the classic way, in a pan with oil.

Wash the squid and shrimp separately, sprinkle with salt, chilli flakes and add 2 cloves of crushed garlic. Let it marinate in the fridge for 2 hours. Heat 2 tablespoons of olive oil and add the squid. Fry them for 2 minutes then add 2 cloves of crushed garlic and 100 ml of prosecco. Continue to cook them over medium heat for another 2-3 minutes. Take them out of the pan and add the shrimps to the remaining squid sauce. Fry them for 2 minutes on each side. At the end add the green parsley. Serve the seafood on a plate with the delicious prosecco and garlic sauce.

For the garlic sauce, mix the sour cream with 2 cloves of crushed garlic, salt and 3 tablespoons of olive oil.

Serve the fish and seafood platter, along with the garlic and prosecco sauce flavored with green parsley, sour cream sauce and green salad mix.

Try also: antipasto di mare, tigaie cu novac in sos de sepie si calamari, pastrav la cuptor cu crema de mamaliga.

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