fennel info
| General Recipes
Cooking receipe to make fennel info under category General Recipes. You may find some video clips related to this receipe below.fennel info River cafeA very italian vegetable as it was developed in Italy around the seventeenth century thus the name Florence fennel. Buy plump white bulbs and use the
[ read more ]
squid with coriander and lime
| General Recipes
Cooking receipe to make squid with coriander and lime under category General Recipes. You may find some video clips related to this receipe below.squid with coriander and lime This stir fry of squid is another recipe where the coriander comes into play at the very last minute. Squid (particularly fr
[ read more ]
Russian Bear Cocktail
| Drink Master
Cooking receipe to make Russian Bear Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1 oz Vodka 1/2 oz Creme de Cacao (white) 1 tbsp Light CreamStir wth ice and strain into cocktail glass. [tubepress mode='tag',
[ read more ]
Sugarless Pumpkin Pie
| Pie s 4U
Cooking receipe to make Sugarless Pumpkin Pie under category Pie s 4U. You may find some video clips related to this receipe below.Sugarless Pumpkin Pie I am a diabetic and this pie has a very good taste. Ingredients:
[ read more ]
Cooking receipe to make rosette of caramelized scallops under category General Recipes. You may find some video clips related to this receipe below.
rosette of caramelized scallops
ladenis
8 large scallops fesh in thw shell
16 medium button mushrooms sliced
salt and pepper
butter and oil for frying
juice of lemon
400ml fish veloute (qv)
40 baby spinach leaves tossed in vinaigrette (qv)
small bunch fresh chives chopped
2tbspns red pepper coulis (qv)
Remove the coral and hard membrane from the scallops.
Then slice each scallop into 5 escalopes.
Place 4 x 12.5cm pastry rings on squares of kitchen foil or buttered greaseproof paper.
Overlap the slices of scallop neatly inside the rings finishing with one in the centre.
Set aside.
Season the mushrooms with salt and pepper and fry in a little butter for 23 minutes.
Place on kitchen paper to absorb the excess fat.
Fry the scallop rosettes m a hot oiled pan until the edges of the scallops caramelize.
Season and add the lemon juice.
Turn them over with the help of a fish slice and finish cooking.
Bring the fish veloute to the boil and reduce to a pouring consistency.
Presentation
Arrange 10 spinach leaves in the centre of each plate.
Pile equal amounts of mushrooms in the middle of each.
Lift the rosette with a fish slice and place on top of the mushrooms.
Remove the ring.
Spoon the reduced fish veloute over the scallops and garnish with the chives.
Decorate with a few drops of red pepper coulis.
Serves 4 as a starter
[tubepress mode=’tag’, tagValue=’rosette of caramelized scallops’]
