INGREDIENTS

• 2-3 sprigs of Basil
• 100 g classic tapenade
• tomato – 2 PCs
• 2 medium size sea bream
• bread crumbs

STEP-BY-STEP RECIPE

Step 1

Tomatoes cut into crosswise, blanch in boiling water 30 seconds. rinse with cold water. Peel and seeds, flesh cut into cubes long. Season with salt and pepper.

Step 2

Fish to clean, gut, rinse well inside and out, then Pat dry. Coat one side with olive oil, cover with another layer of tapenade, mixed with breadcrumbs.

Step 3

Put the oil side on a baking sheet. On top of the fish, across the carcass, spread out the tomato slices.
Bake in the oven, preheated to 200°C for 15-20 min. Before serving garnish with Basil.

INGREDIENTS

• absinthe (Pernod) – 2 tbsp
• a stalk of leeks – 1 PC.
• buds cloves – 3 PCs.
• scallops – 8 pieces
• solid tomatoes – 4 PCs.
• tail of monkfish – 1 PC.
• big onion – 2 bulbs
• celery (root) – half small
• dry white wine – 1 liter
• petiolar celery – 5-6 pieces
• Bay leaves – 3 PCs.
• olive oil
• carrot – 1 PC.
• lemon juice – half lemon
• haddock – 1 PC.
• fennel – 2 heads
• boiled shrimp – 8 PCs.
• fennel seeds – a pinch
• Blanca – 1 PC.

For croutons

• baguette – 1 PC.
• butter
• garlic – 2 cloves

For the sauce “Rui”

• yolk of egg – 1 PC.
• lemon juice and lemon peel chopped – 1 tsp.
• saffron – 3 stamens
• dry white wine – 1 tbsp
• black pepper – 4 pea
• Dijon mustard – 1 tsp.
• olive oil – 300 ml
• salt
• Cayenne pepper – a pinch
• garlic – 1 small clove

STEP-BY-STEP RECIPE

Step 1

From monkfish to remove the skin, cut out the backbone and tail (leave them for the broth), clean fillet from the film, holding the film with a paper towel. Haddock and bream to clean, cut into fillets. Peel shrimps. Fish head to remove the gills and eyes. All heads, bones, shells also saved for broth.

Step 2

Pour into the pan 2 liters of water, bring to the boil, put the peeled and coarsely chopped onion, carrot, green part of the leek, both celery and half of one head of fennel. Cook for 30 minutes over medium heat. Add wine and cloves, again bring to a boil.

Step 3

Tomatoes cut in half (or into quarters, if large), add to the boiling broth along with the black peppercorns, crushed with the flat side of a knife, with fennel seeds and Bay leaf. After boil, continue to cook over medium heat for 5-7 minutes.

Step 4

Dipped in a broth of fish and shrimp heads, bones and shells. Bring to a boil, reduce the heat almost to low and cook for another 30 minutes, loosely covering the pan with a lid. The resulting broth foam need to regularly remove with a slotted spoon or strainer.

Step 5

Ready broth while it is hot, strain through a very fine sieve (or a colander lined with a towel or several layers of cheesecloth) into a clean saucepan. Keep my broth to throw away. Broth salt, add the saffron. Keep warm.

Step 6

The remaining half a head of fennel to clear of coarse or damaged outer leaves. Slice it into thin petals. The white part of the leeks cut into thin circles. Then thoroughly rinse the chopped vegetables from the earth and sand, completely dry.

Step 7

In a large pot with a thick bottom pour 3 tbsp olive oil, add the prepared fennel and sauté 3 minutes on low fire, stirring all the time. Then add the prepared leeks, cook for 1 min. Pour in the warm broth, bring to a boil and cook for 15 min., not allowing to boil rapidly.

Step 8

All the prepared fish fillets cut into pieces with sides of about 3 cm Larger shrimp can be cut in half lengthwise. Add to boiling broth of Pernod and lemon juice, fish and shrimp, cook 3 minutes, Add scallops, bring to a boil, remove the pan from the heat. Close the lid.

Step 9

Baguette cut into pieces with a thickness of about 0.5 cm; grease one side with butter. Bake at 180 °C until Golden brown, 10-12 minutes. Remove from oven, cool slightly and lightly RUB the toasts with a halved garlic clove on one side.

Step 10

The saffron soak in the wine in a small bowl. In a large bowl, whisk the egg yolks with the mustard. A very thin stream slowly pour in the olive oil, not pre – crada to beat. Add to the resulting emulsion pounded in a mortar the garlic with salt, add Cayenne pepper, pour the wine with the saffron and lemon juice. Mix well.

Step 11

Before serving, warm deep plates or bowls. With a slotted spoon to arrange portions on plates fish with seafood and immediately file. Already on the table to pour over the fish and seafood hot broth. Separately serve croutons with sauce “Rui”.

INGREDIENTS

• lime – 2 PCs.
• olive oil “extra virgin” – 100 ml
• fennel – 1 tsp chopped green
• fresh chopped parsley – 1 tsp chopped green
• cilantro – 1 tsp chopped green
• tuna steak – 4 steaks weighing 140 g

Salad

• pepper white
• garlic chopped – 20 g
• olive oil – 50 ml
• salt
• sugar
• green beans – 450 g
• red beans canned – 250 g
• vinegar wine red – 20 ml
• leek chopped (only the white part) – 50 g

STEP-BY-STEP RECIPE

Grater to wipe the zest from a lime, squeeze the juice out of it. Add the olive oil, fennel, cilantro and parsley (a pinch of each type of greenery to leave for serving). Marinate steaks in the mixture and place in the fridge for 2 hours.

Canned beans rinsed with cold water, drain in a colander and then Pat dry, mix with the remaining ingredients of the salad, season with salt, sugar and white pepper.

Preheat the grill pan, put the tuna steaks and cook them on high heat 3 min. Then reduce heat to medium and sauté the steaks on the other side, 2 minutes (meat should remain slightly pink inside).

Put it on plates, season with salt, pepper, sprinkle with herbs. Serve with bean salad.

INGREDIENTS

• tomatoes – 5 PCs.
• fennel – 1 bulb
• black olives pitted – a handful
• salad Arugula – 100 g
• Parmesan cheese – 50 g

Refills

• salt
• coarse-grained mustard – 0.5 tsp.
• olive oil – 3 tbsp
• honey – 1 tsp
• freshly ground black pepper
• balsamic vinegar – 1 tbsp

STEP-BY-STEP RECIPE

Step 1

The fennel and thinly slice. Tomatoes wash and cut each in half. The arugula, wash, dry and mix in bowl with fennel, black olives and tomatoes.

Step 2

In a small container to combine olive oil, balsamic vinegar, mustard and honey. Season with salt and pepper.

Step 3

Grate the cheese on a small grater. Arrange the salad on plates, sprinkle with Parmesan cheese and pour dressing.

INGREDIENTS

• shallots – 2 onions
• curry powder – 1 tsp
• salt
• zucchini – 0,5 PCs.
• lamb tenderloin – 500 g
• fresh Basil chopped – 2 sprigs
• vegetable oil – 2 tbsp
• garlic – 3 cloves
• fresh chopped parsley – 2 sprigs
• fennel – 1 bulb

STEP-BY-STEP RECIPE

Step 1

Meat to beat off and cut into large chunks. Garlic peel, pound. Parsley chop. Mix meat with garlic, parsley and butter, lightly season with salt and pepper. Leave for 1 hour

Step 2

Fennel, courgette and onion cut into small cubes. Basil disassemble
on the leaves. To postpone 3-4 leaves, the rest cut into small pieces, add to the vegetables along with the curry powder, mix well.

Step 3

Shake the meat from the marinade and fry with deferred Basil leaves,
2 min. on each side. To shift on a dish, cover and leave in a warm place. In the same pan sauté the vegetables for 7 minutes Apply to meat.