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Seawolf in parma ham
 
 
4 ServingsPTM35 min

Seawolf in parma ham


A tasty recipe. The main course contains the following ingredients: fish, celeriac (peeled), butter, lemon (squeezed), apple syrup, thyme leaves (a 15 g bowl), seaweed fillet (a 125 g), parma ham, olive oil, vanilla bean (the marrow scraped out) and fish stock (pot a 380 ml).

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Directions

  1. Cut 4 slices of cm thick from the center of the celeriac.
  2. Cut the rest into cubes.
  3. Stew the slices with 1 tbsp butter, 1 tbsp lemon juice, 100 ml water and salt in 6-8 minutes until done.
  4. Let the moisture evaporate.
  5. Cook the cubes of celeriac in another pan with the rest of the butter, 1 tbsp lemon juice and 2 tbsp water 4-6 minutes.
  6. Put the apple syrup and thyme through and heat the celery cubes for 3-4 minutes until they have a shiny layer.
  7. Halve the seaweed fillets.
  8. Rub them in with lemon juice and (freshly ground) black pepper and wrap each piece firmly in parma ham.
  9. Heat the olive oil in a frying pan and fry the fish in just 4-6 minutes until just done and nicely browned.
  10. Remove the fish from the pan.
  11. Stir in the vanilla juice with 1 tbsp lemon juice and the fish stock through the shortening and let it boil down to a full gravy.
  12. Season with salt and pepper.
  13. Roast the cooked celeriac slices quickly brown in a hot grill pan.
  14. Place the slices on 4 hot plates.
  15. Put a pile of celeriac cubes on top, place the fried fish on it and drizzle the sauce over it..


Nutrition

400Calories
Sodium0% DV1.230mg
Fat31% DV20g
Protein84% DV42g
Carbs4% DV13g
Fiber40% DV10g

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