INGREDIENTS (4 people):- 400 g hake fillets
- 200 g of cooked prawns
- Filo pastry
- 30 g flour
- 2 dl of milk
- 1/2 lemon
- 100 g of butter
- 60 g of cheddar cheese
- Sesame seeds
Cut the fish into strips 1 cm wide. Peel the prawns; salt and pepper Put a pot on the fire with 50 g of butter. Add the juice of half a lemon, fish and prawns. Put 1 minute on the fire; Reserve.
Put a pan on the fire with 50 g of butter. Add the flour and stir a few seconds. Add the milk Add cheese, chopped chives, fish and prawns; remove.
Preheat the oven to 180º C. Paint a sheet of phyllo with melted butter and put another sheet on top. Cut into strips of 6x15 cm. Put 2 knives of the fish mixture in each strip and roll up. Paint on the outside with butter and sprinkle with sesame. Bake 15 minutes.2 cold soup with oysters
INGREDIENTS (4 people):
- 8 oysters
- 20 g of salmon roe
- 1 egg
- 1 dl of white Martini
- 2 dl of liquid cream
- 2 dl whole milk
Open the oysters. Recover all the liquid from these and strain well. Spread the oysters in the bottom of four bowls.
Separate the yolk from the white. Beat the yolk vigorously. Put a medium saucepan on the fire with the white Martini, oyster juice, milk and liquid cream. Add salt and pepper and keep on fire 4 minutes.
Remove the saucepan from the heat and add the yolk little by little, while stirring with a blender until you get a homogeneous mixture. Chop some chives and clean some basil leaves to decorate the dish. Serve the milk mixture over the oysters, add the salmon roe and sprinkle with chives and basil.3 Roasted Onion Risotto
INGREDIENTS (4 people):- 800 g of white round grain rice
- 5 scallions
- 2 l of vegetable stock
- 100 g of butter
- Grated Parmesan cheese
Peel the scallions and cut in two along. Put the pan on the fire and add 2 dl of water, the butter and the scallions. Maintain 20 min at medium low power. Remove and cut into small pieces.
Put in the pan a garlic cut into slices and a little olive oil. Add the chopped scallion and stir with a wooden spatula.
Add rice and stir 3 minutes. Add two cups of broth and stir slowly until absorbed. Continue adding more broth and stir until the rice is al dente, for 20 min. Add rosemary, Parmesan cheese and pepper. To serve.4 Meat stuffed with plums
INGREDIENTS (4 people):- 1 kg of round beef
- 200 g mushrooms
- 200 g of prunes
- 1 onion
- 1 carrot
- 2 garlic
- 1 tablespoon of honey
- 1 dl of white wine
- Extra virgin olive oil
Clean and remove the foot to the mushrooms. Fill the round alternating plums and mushrooms. Salpimentar the meat and roll, leaving in the center the plums and mushrooms. Salpimentar the meat inside and out and tie with a string to keep its shape.
Preheat the oven to 180º C. Spread the meat with honey. Peel and chop the garlic, carrot and onion. Put a baking dish with wine, onion, carrot, garlic, a branch of rosemary and add the meat. Bake and roast 30 min; remove.
Remove the meat. Pass the juices of the roast and the vegetable through the blender. Remove the string from the meat and serve with the hot sauce.5 English cream with biscuits
INGREDIENTS (4 people):- 8 sponge cakes
- 150 g of berries
- 50 g of sugar
- 3 eggs
- 1 dl of sweet Jerez
Separate three egg yolks. Put a saucepan on the fire with 3 dl of cream and 5 slices of peeled ginger. Keep on low heat for ten minutes approx. Remove and let warm.
Mix the yolks with the sugar, stirring well. Add to warm cream and, while stirring, put on very soft heat until it begins to thicken a bit. Remove from heat and set aside.
Cut the biscuits of flats in half, forming squares. Wet them with sweet sherry. On a dessert plate, put a bottom with the ginger cream. Place on this two squares of gingerbread biscuits and, above, put some whipped cream and red fruits.6 White chocolate sponge cake
INGREDIENTS (4 people):- 200 g of white chocolate
- 120 g flour
- 120 g of sugar
- 5 eggs
- 2 dl of evaporated milk
- 1 carambola
- 1 dl of liquor
Preheat the oven to 180º C. Separate four yolks from their whites. In a bowl, beat the four yolks with the sugar and a whole egg. In another bowl mount the egg whites until stiff. Add the flour little by little. Mix with the whites mounted, place in a mold and bake 25 minutes. Cut the cake into pieces of 8 cm.
Put a saucepan on the fire with 2 dl of evaporated milk and liquor. Add the white chocolate, already chopped, and then melt it over low heat and stirring gently.
Let the mixture cool of milk and chocolate. Once cold, gently pour over the biscuits until soaked well. Cut the carambola into thin slices. Serve the cake with these slices and the chocolate sauce.