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Crusted monkfish on a bed of creamed potatoes with rosemary

I wandered around on the internet for two days looking for a good recipe for monkfish ... and I must say that in addition to the recipe Lori Roby and no other was able to convince me. .. but I decided to act on its own say .. po'd'estro trying to put together a creative and a bit 'of good taste (which never hurts) and came out a morsel of fish soft inside and dignity crispy outside, accompanied by a creamy sauce of creamy potatoes mashed creamy .. a sort of built cold, flavored with rosemary.
So I liked it.
I hope you like it too.
Kisses.

Ingredienti e dosi per 4 persone

Per i bocconcini di pesce

500 g di rana pescatrice
farina q.b.
2 uova
pangrattato q.b.

Per la crema di patate

4 patate medie lessate
20 g di olio d'oliva
50 ml di panna fresca
70 ml di latte intero
sale e pepe q.b
rosmarino sminuzzato finemente

Riducete la pescatrice a cubetti o piccoli pezzetti ( da me ci ha pensato il pescivendolo) quindi dapprima infarinatela, poi passatela nelle uova sbattute con un pizzico di sale, quindi impanatele col pangrattato e tenetele da parte. (friggetele in olio d'arachidi caldo sino a doratura appena un momento prima di servirle).

Preparate quindi la crema di patate, è semplicissima, veloce e altrettanto squisita.

Lessate le patate, una volta pronte schiacciatele con la forchetta e riducetele ben in poltiglia.

A questo punto riponetele in un recipiente con i bordi alti e passatele al minipimer dopo aver aggiunto l'olio e la panna.

Una volta incorporati questi due ingredienti unite il latte e regolate di sale.

Unite per ultimo il rosmarino tagliato finissimo.

Servite i trancetti di pescatrice croccanti su un bel letto di crema tiepida.

Più semplice di così!

Baci a tutti!

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clafoutis of peas, beans and bacon

Ingredients for 4-6 people

130 g peas 130 g of fresh beans

75 g of bacon

1 fresh onion

125 ml of fresh cream

125 ml of whole milk 4 eggs

55 g of flour extra virgin olive oil salt and pepper

Peel the beans and put them aside.

Preheat oven to 180 ° C.

In a pan heat three tablespoons olive oil and let dry the sliced \u200b\u200bonion before.

Then add peas, toast them well, then season with salt and add the bacon.

Add half cup water and cook for 10 minutes.

In a bowl sift the flour, eggs, and in another open so you can whip together a meal on the wire.

So always wire together the milk and cream, salt and pepper.

When the peas are already cooked, flame off, add the beans and incorporate the rest of the filling.

In a first paid cocottina peas with bacon and beans, then add a ladle with the batter of eggs, milk and cream.

Continue to cook at 180 ° C for about 30 minutes.

Serve warm.

With this recipe I participate in the contest "AboutFood" - "Peas and beans"

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discs of dried fruit, chocolate and apricot

As they say .. when a Dolcino born by chance ...

Ingredients for discs

100 g flour 150 g sugar

50 g of potato starch

200 g dark chocolate 70%

5 egg yolks

150 g egg whites 120 g of butter

4 g of baking powder for cakes

50 g pecan

50 g pistachios

Perla coverage

200 g of dark chocolate

25 g of butter 1 tablespoon glucose syrup

Per la finitura 

200 g di passata di albicocche

10 albicocche sciroppate 

Preparate la base alla frutta secca:

Preriscaldate il forno a 180°C.

Dividete lo zucchero in due parti e con una montate dapprima gli albumi mentre con la rimanente metà montate i tuorli sino a farli diventare soffici e chiari.

Setacciate la farina insieme alla fecola e al lievito e mettete da parte.

Coarsely chopped nuts and set aside.

Melt the chocolate in a double boiler with butter and when everything is mixed well incorporate it mounted to the yolks and sugar.

Mix well with a hard rubber spatula, then add gradually the flour.

Incorporate the egg whites last.

casting the resulting mixture on a roasting pan covered with parchment paper and bake at 180 degrees for the first 10 minutes, then lower it temperature to 160 ° and continue cooking for another 25 minutes.

Once cooked allow to cool well and pairs of disks of cake.

On each spread a light veil of pureed apricot.

I've placed them in the freezer for 10 minutes then I started to prepare the glaze by melting the ingredients in a water bath. Take

discs, place them on a wire rack resting on a baking sheet and sprinkle with the chocolate icing.

Let them dry, then decorate as desired with chopped apricot and chocolate decorations.

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Bomboloni nutella

.... Donuts or changed!

Ingredients and doses (about 20 donuts)

1 kg flour 400 W (high protein)

2 eggs + 2 yolks

25 g of fresh yeast
2 medium potatoes boiled
250 g of milk

a pinch of salt

grated rind of an orange
the juice of two oranges

1 cup of brandy

For the filling

200 g Nutella

un'impastatrice that you have or not is certainly not easy to make a cake.

The items of the chef, very clear about it, describe the essence of the eggs and fry just for the success of the classic sweet breakfast.

flour (I used the Manitoba tale, reinforced the U.S. with 12.5% \u200b\u200bprotein per 100 g) the reason shown by him is that, since the quantity of eggs used must be high enough will need to use a flour to absorb it all absolutely right, so with a "power" W high.

You start by mixing flour, sugar and yeast dissolved in warm milk and orange peel.

After that you incorporate the eggs (already existing routes and just beaten) several times, the juice of two oranges and mashed potatoes (or goes past with potatoes), ie a first parte sino ad ottenere un composto liscio, la seconda parte successivamente dopo.

Lo chef mette l'accento sul fatto che queste non devono essere versate tutte insieme perchè così facendo otterremo una massa liquida e non ben legata e ben incordata.

Unite solo alla fine il sale, e non dimenticatelo, perchè costituisce un'elemento importante nella fase di lievitazione del bombolone.

Quando l'impasto sarà pronto avvolgetelo riponetelo al caldo e fatelo riposare per 2 ore.

Trascorso questo tempo stendete su di un piano da lavoro l'impasto sino a raggiungere lo spessore di 2/3 cm.

this cup in your donuts, mind you, do not make the balls, because doing so during cooking will not develop the typical white collar of the donut. (The ball rolls over itself, while the pasta coppata ago that you cook first on one side, then the other, allowing the collar to grow).

Flour a baking sheet and arrange over the donuts, and after holding back with film paper let rise one hour and three quarters in warm atmosphere.

As for frying, oil temperature, the unusual feature (the chef recommends olive oil or lard).

The donuts, fried in oil at 160 ° C warming is descending, that is, do not throw in the oil that rises in temperature, first you heat the oil and move the fry pan where the donuts in a smaller fire always having the foresight to keep the flame.

Once cooked, let it cool a second and plunge immediately into the sugar.

Excellent alone, the gas tank provides a variety of fillings ... the choice is yours ...