Novinky

A Taste of Summer in Italy. This recipe is prepared with sea bass, but you can also use ocean perch or sea bream.

Ingredients:

- 2 sea bass fillets
- 1/4 cup butter
- 1 handful flat-leaf parsley
- 5 sprigs thyme
- 1 clove garlic
- 6 radishes
- 1/2 lime
- 1 chili pepper
- 10 baby carrots
- 1 tablespoon olive oil
- Salt and pepper

Instructions:

1. Let the butter soften at room temperature. Finely chop the parsley and thyme, and grate the garlic. Season with salt and pepper, and mash with a fork until you have a smooth mixture.

2. Thaw the sea bass overnight in the refrigerator. Clean the baby carrots, leaving a small piece of the green stem for a nice presentation. Dice the radishes and chili pepper, add a little chopped parsley, and season with salt and the juice of half a lime.

3. Preheat the grill to medium heat. Coat the carrots with olive oil, place them on the grill, and cook for about 15 minutes until slightly tender.

4. Turn the grill up to high. Place the sea bass skin-side down and grill for about 5 minutes. Towards the end, close the grill lid partially, just enough to cover the fish but allowing some space to cook from above without burning it. About 2 minutes should suffice.

5. Transfer the carrots to a deep plate and add a generous spoonful of the herb butter, tossing to coat the carrots evenly.

6. Arrange the carrots on a plate, drizzle with any remaining butter, and place the sea bass on top. Spread the herb butter over the fish and garnish with the radish salsa.

Have enough of grilled shrimp? Try this Asian variation.

Ingredients:

- 16 Vannamei shrimp
- Sesame oil
- 1 small onion
- 50g red curry paste
- 1/2 red bell pepper
- 1 spring onion
- 250ml coconut milk
- 1 lime
- Salt
- Cilantro
- 1 cup sticky rice

Instructions:

1. Prepare the sticky rice according to the package instructions and keep it warm for serving.
2. Heat a little sesame oil in a pan and gently sauté the finely chopped onion until it starts to turn golden.
3. Add the curry paste and cook for 2 minutes.
4. Pour in the coconut milk and stir well. Simmer for 2 more minutes.
5. Add the shrimp and cook for 5 minutes until they are cooked through and juicy.
6. In the last 2 minutes of cooking, add the diced red bell pepper.
7. Turn off the heat and add the spring onion and juice from half a lime.
8. Stir in chopped cilantro, reserving some for garnish.
9. Serve the shrimp curry with the sticky rice, garnishing the dish with the remaining cilantro.

A Classic Among Classics :-)

Recipe (Serves 4):

- 400g squid tubes
- Salt
- White pepper
- 3 tablespoons all-purpose flour
- 1 egg
- 150 ml sparkling mineral water
- 1/2 teaspoon baking powder
- Maldon salt
- Lemon

Instructions:

1. Defrost the squid (preferably overnight in the refrigerator).
2. Pat the squid dry and then cut into slices about 0.5 cm thick.
3. Lightly season with salt and pepper.
4. In a bowl, combine the flour and baking powder.
5. Add the egg and lightly season with salt.
6. Whisk the mixture, then gradually add the sparkling mineral water.
7. Pour slowly and mix thoroughly to eliminate any lumps.
8. Once lump-free, continue to whisk gently to preserve the bubbles from the mineral water.
9. The batter should have the consistency of a slightly thin pancake batter.
10. If unsure, fry one ring first as a test; if the batter is too thick or dense, it needs to be thinned.
11. Dredge the squid rings in plain flour.
12. Dip each ring in the batter and place into oil heated to 170°C (using a kitchen tweezer works best).
13. Fry until golden brown.
14. After frying, let them drain on a paper towel.
15. Serve by seasoning with Maldon salt and a squeeze of lemon on the plate.