Salt pepper - Import export

If you want to try making something exotic without thinking too much, this recipe is just for you! For this dish, the best you can do is to have the freshest trout, fry it in the pan instantly and serve with parsley and cream. You can add some salad to this dish to make it tastier and more nutritious. List of ingredients 4 cleaned trout Two halves of a lemon Kosher salt Pepper 2 tablespoons of butter Parsley Foam 100 grams of parsley 25 grams of chopped onions 100 ml of chicken stock Pepper 1 tablespoon of butter 150 ml of heavy cream Salt First of all, prepare parsley foam. Heat butter on mediumlow heat and fry onions in it. Once the onions turn aromatic, add parsley to them and mix both immediately. Remove the onionparsley mix from the heat and let it cool for some time. Make a lumpfree puree out of heavy cream, chicken stock, parsleyonion mixture, pepper, and salt in a food processor.

This recipe is unbelievably simple (of course, with N2O whipped cream chargers) and it is a great savory food item for people, who want to relish something delectable, but don’t have much time to spend in the kitchen. It takes less than half an hour to get ready and serves around 810 persons over graham crackers. You can also refrigerate it for up to 4 days without having it degraded. The nitrous oxide gas from the nitrous oxide cream charger actually extends its life, so charge it before storing it. List of ingredients 250 grams of washed and cleaned chicken liver 2 tablespoons of butter 1 teaspoon of chopped parsley Half a teaspoon of pepper Salt 2 minced garlic cloves 100 ml of double cream 23 sleeves of graham crackers or toast triangles Red currant jelly (optional topping) Drained capers Procedure Clean the whole chicken livers and keep them aside. Heat a frying pan with a flat surface over medium flame and add the livers.

You can give this classic dish a modern twist with a light, airy dressing. The best way to serve it is in chilled cocktail glasses with some cooked shrimps, hanging on the edge of the glass. The recipe is apt for four persons. List of ingredients 1 pound shelled, beheaded, and cooked prawns 200 grams of baby lettuce leaves 1 sliced lemon Dressing Half a cup of mayonnaise 2 tablespoons of Greek yogurt 3 tablespoons of tomato ketchup 1 teaspoon of creamed horseradish 1 teaspoon of Worcestershire sauce Cayenne pepper Lime juice Salt Procedure Mix all the ingredients to make the sauce and sieve it into a whipped cream siphon. Charge with one N2O whipped cream charger and shake intensely. Remove the whip cream charger and place the cap firmly. Refrigerate it for 15 minutes. In the meantime, chop the bulk of your shrimps, leaving just 45 for the presentation. With 4 baby lettuces leaves, cover the side and bottom of your cocktail glasses.