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1 each fresh red snapper
1 each large artichoke
1/2 red bell pepper, 1/2 yellow bell pepper
2 each large shallots
1/2 cup of manufactured cream
1/2 cup of olive oil
12 inch cheese cloth
2 pieces cut of "Carta Fata" twine
sea salt and fresh cracked black pepper
1/2 bounch of Italian parsley
1 table spoon of extra virgin olive oil

"Carta Fata" Red snapper chop on steam artichoke, bell pepper relish, shallot cream with Italian parsley oil


Wash and clean the Red Snapper, filet the fish, carefully remove the bones and keep the best looking bones for decoration of the presentation of this dish. With some left left over of the fish clean trimming fish meat, put it in the food processor and blended with a touch of cream, seasoned with salt and pass this mixture into a sieve, with the help of a small pastry spatula spread the mixture on the fish Snapper filet rolled and wrapped first with the cheese cloth then into the "Carta Fata" tight the edges of the rolls with the twine, poached in water for ten minutes, keep it warm. Wash and peeled the skin out of the pepper with a potato peeler, diced them in regular pieces, lightly sauteed in oil and seasoned.
For the artichoke steamed in a pot with a dish bowl at the bottom with water at the half of the pot, remove the steam and keep only the hearth of the artichoke.
For the shallots cream: Peeled the shallots then boiled in a sauce pan into the manufactured cream, blend and strain into a sieve.
Chopped fine the Italian parsley and mix in the extra virgin olive oil. In a large dinner plate place the shallots cream at the bottom and then with a help of a ring stack the bell pepper relish followed by the artichoke then topped with the poached Red Snapper poached garnished by drizzling around the Italian parsley oil and decorate the fish roll with the two fish bones

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