Ready for fire

STUFFED SQUID

 Ingredients: squid, pike perch fillet, carrots, leeks, parsley, dill, rosemary, lemon, ground black pepper, salt, butter, garlic, smoked paprika, olive oil.

Cooking recommendations: bake at t 170-180°C for 15-17 minutes in a preheated oven. Serve with sauces and side dishes made of vegetables.

Shelf life: 5 days at a temperature of +2 — + 5°C.

 

DORADO WITH CHERRY TOMATOES

Ingredients: dorado, tomatoes, leeks, parsley, dill, sun-dried tomatoes, ground black pepper, salt, butter, garlic, smoked paprika, olive oil, dried carrots, dried olives.

Cooking recommendations: bake in a preheated oven at t 180°C for 15-17min. Serve on its own, or with a side dish of potatoes, rice or couscous. Hollandaise sauce will well emphasize the taste of the dish.

Shelf life: 5 days at a temperature of +2 — + 5°C.

 

DORADO IN BANANA LEAVES

 Ingredients: dorado, leeks, banana leaves, dried paprika, sea salt, black pepper, rosemary, lemon, lime, sun-dried tomato oil.

Cooking recommendations: bake in a preheated oven at t 180°C for 12min. Serve on its own, or with a side dish of potatoes, rice or couscous. Hollandaise sauce will well emphasize the taste of the dish.

Shelf life: 5 days at a temperature of +2 — + 5°C.

 

PANCO CUTLETS

Ingredients: minced pike perch, butter, parsley, dry carrots, leeks, orange pepper, lemon, Panko crackers.

Cooking recommendations: fry until cooked in a pan. Serve with mashed vegetables, any cereals or pasta. The dish will be well emphasized by hot or cold tartar, garlic sauce.

Shelf life: 5 days at a temperature of +2 — + 5°C.

 

Сибас в порее

SEBAS IN LEEK

Ingredients: sea bass, leek, Himalayan salt, lemon, smoked paprika, green butter, dried olives, olive oil, orange pepper.

Cooking recommendations: bake in a preheated oven at t 170°C for 12-14min. Serve with baked vegetables or rice. Curry sauce is perfect for this dish.

Shelf life: 5 days at a temperature of +2 — + 5°C.

 

PANCO SHRIMPS

Ingredients: tiger shrimp in tempura and Panko crackers.

Cooking recommendations: deep-fry for 3 minutes at 180°C, dry with a napkin. Can be used for salads or as a ready-made dish with Sweet Chili sauce.

Shelf life: 5 days at a temperature of +2 — + 5°C.

 

 

DOR BLU SALMON

Ingredients: salmon in marinade (black and white sesame, sea salt, dried olives, smoked pepper, nori, caraway seeds, barberry, cardamom, oregano), butter with Dor Blue cheese.

Cooking recommendations: bake in a preheated oven at t 180°C  for 9-10 min. Serve with pea mash or boiled vegetables (broccoli, carrots, cauliflower). Cream sauce will perfectly emphasize the dish.

Shelf life: 5 days at a temperature of +2 — + 5°C.

 

SALMON  TERIYAKI

Ingredients: salmon, teriyaki sauce, sesame seeds, pickled leek, chili sauce

Cooking recommendations: bake in a preheated oven at t 180°C  for 9-10 min. Serve with wild rice. Spicy red sauce will emphasize the dish well.

Shelf life: 5 days at a temperature of +2 — + 5°C.

 

LANGUSTINS

Ingredients: peeled langoustines, lemon juice, sea salt, orange pepper, leek, garlic, parsley, dry carrots, olive oil.

Cooking recommendations:  Ideal for grilling. Serve with a mix of salads. Hollandaise or Creamy sauce will well emphasize the taste of the dish. It will be delicious with a glass of white wine.

Shelf life: 5 days at a temperature of +2 — + 5°C.

 

Сом с лимоном

PIKEPERCH WITH  LEMON

Ingredients: pikeperch fillet on the skin, bamboo leaf, orange pepper, salt, smoked paprika, lemon, rosemary, dried olives, green butter, olive oil, Himalayan salt

Cooking recommendations: bake in a preheated oven at t 170°C for 9-10 minutes. Serve with boiled potatoes or steamed vegetables. You can use sour cream sauce or hot cream tartar sauce.

Shelf life: 5 days at a temperature of +2 — + 5°C.

 

рыбные котлеты

FISH CUTLETS

Ingredients: minced fish, fried onions, breadcrumbs, salt, Grill seasoning.

Cooking recommendations: fry until golden brown in a hot pan. Any cereal and mashed potatoes are perfect as a side dish.

Shelf life: 4-5 days at a temperature of +2 — + 5°C.

 

Сибас фаршированный судаком

SEBAS FILLED WITH PIKEPERCH

Ingredients: sea bass, minced pike perch, Provencal herbs, carrots, orange pepper, butter, Cherry tomatoes, olive oil, Himalayan salt, dried olives.

Cooking recommendations: bake in a preheated oven at t 180°C for 12-14 min. Serve with side dish (rice or couscous). It goes well with red sauce.

Shelf life: 4-5 days at a temperature of +2 — + 5°C.

 

Сом в имбирном маринаде

CATFISH IN THE GINGER MARINADE

Ingredients: catfish fillet on skin, honey, ginger, thyme, soy sauce.

Cooking recommendations: ideal for grilling fish skewers.

Shelf life: 4-5 days at a temperature of +2 — + 5°C.

 

 

SIBAS WITH CHERRY TOMATOES

Ingredients: sea bass, leeks, cherry tomatoes, garlic, dill, parsley, dry carrots, olive oil, dried tomato oil, banana leaf, Himalayan salt, smoked paprika, dried olives.

Cooking recommendations: bake in a preheated oven at t 170C 12-14 min. It goes well with hot Beer Blanc sauce.

Shelf life: 4-5 days at a temperature of +2 — + 5°C.