recipes
Pan fried lampuki fillets with an olive and caper red Wine Salsa
2020-10-03
Method
Heat a pan with the oil and brown the lampuki fillets on both sides then remove from the pan. In the same pan, add the garlic and onions and sauté on low heat until transparent. Add the capers and olives and toss well on a low heat. Increase the heat, splash in the red wine and allow the alcohol to evaporate before adding in the tomato pulp and reduce by half. Peel, dice and boil the potatoes until soft, drain then mash with the nutmeg, garlic butter and season well with salt and pepper.
Finish the fish in the oven underneath the grill. Toss the baby spinach in a little olive oil, season and serve on the mash potato with the fish fillets on top.
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Lampuki moqlija biz-zalza tal-inbid aħmar, biż-żebbuġ u l-kappar
Ingredients
- 2 fletti tal-lampuki
- basla ħamra
- 3 sinniet tewm
- nofs tazza nbid aħmar
- 150g polpa tat-tadam
- 8 żebbuġiet suwed sħaħ
- mgħarfa kappar
- mazz spinaċi
- 2 patatiet kbar
- ftit butir tat-tewm
- nofs kuċċarina noċemuskata
Method
Saħħan taġen biż-żejt u sajjar l-fletti tal-lampuki miż-żewġ naħat, imbagħad neħħihom minn fuq in-nar. Fl-istess taġen, żid it-tewm u l-basal u qalli fuq nar baxx sakemm jirtabu. Żid il-kappar u ż-żebbuġ u ħawwad sew fuq nar baxx. Waqt li tgħolli n-nar, xerred l-inbid aħmar u ħalli l-alkoħol jevapora. Żid miegħu l-polpa tat-tadam u rriduċi bin-nofs. Qaxxar, qatta’ u għalli l-patata sakemm tkun ratba. Ixxotta, imbagħad ħawwad man-noċemuskata, butir tat-tewm u ħawwar sew bil-melħ u l-bżar.
Spiċċa l-ħut fil-forn taħt il-gradilja. Itfa’ ftit żejt taż-żebbuġa fuq l-ispinaċi, ħawwar u servi fuq il-patata maxx bil-fletti tal-ħut fil-wiċċ.
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