Dinner menu: recipes of cooked fish and dark chocolate | Food | Life & StyleHello, the readers. The month of May is one of the most enjoyable months of the year. We get two holidays to enjoy and my favorite post to do with a long weekend is to entertain friends at the Zilli house and make the pizza.
My friend Edin Basic opened what could be the best pizzeria outside of Napoli in Soho, where I opened my first restaurant in London. Firezza on Dean Street is a new social pizza experience where they make pizza by the meter in a huge oven.
But on this week's book, The Cook's Table by Stephanie Alexander - a collection of menus to make a special dinner. I chose a two course menu for you, which should take less than half an hour to prepare. Now who would you have your dinner dream?
Let me know on Twitter @AldoZilli.
FISH IS COOKED AT THE LEMON JUST WITH A CRUMB & LEMON ZEST CRUST
★ 125ml extra virgin olive oil
★ 6 waxy potatoes, such as kipflers or Dutch creams, washed and cut diagonally into 1 cm thick slices
★ 12 unpulped lemon leaves, washed and
★ 12 lemon slices
★ 6 x 180g thick white fish chops
★ 2 small red chilies fresh
★ A green salad, to serve
For the crust of crumbs and lemon:
★ 50g fresh bread crumbs fresh
★ zest finely Grated 2 lemons
★ 2 cloves of garlic, very finely chopped
★ 3 c.
★ Sea salt and freshly ground black pepper
★ Extra virgin olive oil, for drying
Preheat the oven to 180 ° C / 356 ° F / Gas Mark 4. Brush a baking dish (oval, About 32 cm x 26 cm) with a little olive oil.
Cook the potato in a slow cooker pot for 5 to 8 minutes. Drain and set aside.
Brush the lemon leaves and lemon slices with olive oil and place them in the dish. Place the fish chops on top, leaving holes between them. Remove the slices of potatoes between the fish, then stick in the peppers. Sprinkle fish and potatoes with most olive oil and tightly cover with aluminum foil. Bake for 15 minutes.
Meanwhile, prepare the crust. Place breadcrumbs, lemon peel, garlic, parsley and salt and pepper in a small bowl and mix to combine. Moisten with the remaining olive oil.
Remove the fish from the oven and remove the film; It will not be fully cooked. Turn the fish, lift the lemon slices from below and place them on the potato; They will caramelise during the next step of cooking. Spread the crust evenly over the fish and cook the sauce on the crust.
Increase the temperature of the oven to 200 ° C / 392 ° F / Gas mark 6. Turn the fish and potato to the oven for an additional 8-10 minutes or until the Crust is golden and the fish is cooked through. Meanwhile, warm up 6 places of service.
Serve immediately, with a green salad on the side.
CHOCOLATE DARK & ALMOND CAKE
★ 125g bitter sweet chocolate / black (about 70 percent cocoa solids), coarsely chopped
1 tablespoon of brandy★ 1 tablespoon of strong black espresso
★ 100g of unsalted butter, softened
★ 110g
★ 90g ground almonds
★ 3 free-standing eggs, separate
★ Sugar pure glaze, to remove dust
SERVES: 6 PREPARATION: 15 MINUTES
COOKING TIME: 40-45 MINUTES Preheat the oven to 160 ° C / 320 ° F / Gas Mark 3. Eat a 18 cm round cake box and a line with parchment paper.
Mix chocolate, brandy and coffee in a heat-resistant bowl that fits comfortably on a slow cooker pot, s , Ensuring that the base of the bowl does not touch the water, then heat without stirring until melt. Stir when melted and add butter and sugar. Mix well. Add the ground almonds and stir very well. Remove from heat.
Beat the egg yolks lightly and stir in the chocolate mixture. Beat the egg whites until they are firm but not dry. Light the chocolate mixture with a spoonful of egg white, then bend the rest of the white and cook the dough in the prepared tin.
Bake for 40 to 45 minutes. The cake will still test a bit in the center. He will have developed a crust and will be very fragile. Cool completely in tin, then rotate thoroughly on a flat plate and reverse on a serving plate. Dust with icing sugar.
Cut into slices and serve with cream and berries, if desired, on the side.
HEALTH COACH -
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