Tag: mayonnaise

Fish cutlets (baked or fried) the fast Recipe! – Gordon Ramsay’s version

The Fish cutlets I'm a second dish

tasty and fast. It is about fish fillets optionally as flounder, sole, perch, cod, sword; before breaded in flour and breadcrumbs and then fried or cooked baked, where a delicious is formed golden crust which encloses a soft heart and scented with fish! Irresistible and particularly loved by children!

It's about a easy preparation is very fast! Just choose the type of fish of your choice! in this case I chose a perch fillet, but you can use any type of fillet available, important that it is not neither too thick nor too thin just 5 mm. Time to pan them, if you like you can flavoring the breading with spices or herbs of your choice as a mince of rosemary, parsley, marjoram and they are ready to cook! Depending on your tastes, you can make a tasty one fish fry breaded, the most loved; or prepare some Baked fish cutlets , more to read, but believe me equally delicious! Serve them hot and steaming just like Cordon bleu and Spinacine, the Fish cutlets you can prepare them well in advance, keep them in the fridge ready to cook or freeze them already breaded! Perfect then how save dinner or lunch! try them they are special!

Discover also:

Zucchini cutlets (vegetarian and delicious!)

Fish cutlets recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	10 minutes	20 minutes

Ingredients

Quantity for 4 pieces
500 gr of perch fillet (or sole, cod, plaice, swordfish ..) 1 large whole egg About 2 tablespoons of flour 2 – 3 tablespoons of breadcrumbs oil for frying (in case of frying) extra virgin olive oil (for the baked version) salt

Method

How to make fish cutlets

First of all, make the cutlets by slicing your fish fillet to a thickness of about 4 – 5 mm making all equal pieces of about 12 cm in length.

Then pass the fish fillets in the flour, dabbing well, then pass in the egg

Finally in the breadcrumbs, making it adhere very well on all sides.

Breaded in this way all the pieces.

For baking:

First of all, arrange your fish cutlets on a baking sheet lined with baking paper, with a drizzle of extra virgin olive oil on the surface and a pinch of salt.

Then cook at 180 ° in a static oven in the central part for about 18 minutes. the last 5 minutes turn on the grill and go to the top.

If you want to fry them instead:

First of all, use a large pan with plenty of oil in which to completely immerse the fillets. Once the frying temperature has been reached and turned a couple of times, they will be ready within 2 – 3 minutes

Here are yours Fish cutlets!

Serve immediately and hot. If you want to keep them, do it raw, already breaded in the fridge for 2 days maximum or freeze them!

the perfect recipe how to make baked pears! – Gordon Ramsay’s version

The Baked pears I'm a fruit dessert exquisite and healthy! A variant of the classic Cooked Apples; also in this case realized without wine! simply with pears of your choice, before cut in half flavored with sugar, cinnamon, herbs, addition of kernels of nuts and finally baked in the oven; where they become soft is very tender perfect to taste with the spoon! A mouth-watering goodness fat-free is few feelings of guilt!

It is a preparation very easy is super fast! For the realization you can choose the pears you prefer: decana, kaiser, williams… it makes no difference. Few minutes to season and cook and yours Baked Pears are ready to serve! You can serve them plain, with a very sweet pouring honey as in my case, or served with a few tablespoons of cream or a scoop of ice cream! dessert at the end of the meal perhaps accompanied by one hot herbal tea or a good passito! Cooked pears are also a delicious panacea perfect for yours winter snacks! even children will love it!

Cooked pears recipe

PREPARATION TIMES

Preparation	Cooking	Total
5 minutes	25 minutes	30 minutes

Ingredients

Quantity for 6 pieces
3 pears (quality of your choice) 2 tsp ground cinnamon 1 tablespoon of brown sugar a few stalks of marjoram or thyme 6 walnut kernels 2 – 3 tablespoons of honey (optional)

Method

How to make baked pears

First of all wash the pears, then cut them in half, remove the stalk in the center with a teaspoon.

Finally, place them on a baking sheet lined with baking paper.

Then add a walnut to the center of the pear.

Finally sprinkle with sugar and cinnamon and add some marjoram stalks:

Bake in a static oven at 180 ° for about 25 minutes, as long as they are very soft.

Depending on the type of pears and how ripe they are, the cooking time can vary by a few minutes more or less.

As soon as you come out of the oven, still hot, you can add honey.

Yours are ready Baked pears

You can keep them for 2 or 3 days in the fridge and then heat them at the moment in the oven.

Roasted Entrecôte with Avocado Mayonnaise and Roasted Hokkaido by Gordon Ramsay

Entrecôte, also known as Rib Eye steak, is tender and marbled and perfect for frying or grilling.
Because of the higher content of fat in the meat, entrecôte has to be handled a little differently from other cuts of beef. If you like your beef rare, this particular cut might not be right choice because undercooking means you will probably end up chewing chunks of luke warm and un-cooked fat. Instead, aim for medium-rare or even medium. This will give the fat time to melt and to infuse all that tasty meat with even more flavours.
Besides salting the steak generously, you can also use any spices and herbs that you love, but freshly milled black pepper is probably all you need.

Entrecôte	Avocado Mayonnaise
1-1.2 kg Entrecôte Sea salt Black peppercorns, crushed 500 g Hokkaido pumpkin, cut into bite-sized pieces 3 tbsp Beef tallow, melted 2-3 Large garlic cloves, pressed 3 sprigs Rosemary leaves Belgian endive, cut into thin wedges Parsley leaves for garnishing, optional	2 Medium ripe avocado, halved, seeded and peeled 1 tsp Dijon mustard 1 tbsp Lime or lemon juice 1 Garlic clove, peeled 1/2 tsp Sea salt 1 tbsp Mild olive oil

Take entrecôteout of the refrigerator 2 hours before the preparation. Season the beef all over with salt and black pepper.
Preheat oven to 200C/400F. Toss the diced hokkaido pumpkin with 1 tbsp of beef tallow. Season with salt and pepper. Roast the pumpkin for 25 minutes or until tender. Lower the oven temperature to 80C/175F. Leave the roasted pumpkin at the bottom rack of oven to keep warm.
Heat the beef tallow in a large grill pan or skillet until very hot. Add in entrecôte
©angiesrecipes and brown on all sides. Add in pressed garlic cloves and rosemary sprigs. Transfer everything to a baking tray and roast at 80C/175F for 80 minutes until medium.
Remove the entrecôte and cover with a layer of tin foil. Leave it aside to rest for 10 minutes while preparing the dressing.
Combine all ingredients for avocado mayonnaise in your immersion blender jar and process for 1-2 minutes until smooth. Store in an airtight container in the refrigerator until ready for use. It will stay fresh for 2-3 days.
Slice the beef and place them on a bed of roasted pumpkins and Belgian endives. Garnish with parsley leaves if desired.