"Sweet Basil Puree"
4 tablespoons of heavy cream
3 tablespoons of olive oil
2 tablespoons of white wine
4 small potatoes
2 small sweet basil leaves, chopped
1 small onion, finely chopped
Salt and pepper to taste
Fish fillets with pastis
4 scoops of fish broth (or diluted tablets)
2 scoops of white wine
2 scoops of heavy cream
2 tablespoons of finely chopped onion
1 tablespoon of pastis
Salt and pepper to taste
Mint sauce
6 tablespoons of olive oil
2 tablespoons of almonds without shells
2 tablespoons of garlic, minced
2 tablespoons of grated Parmesan cheese
1 tablespoon of mint
Asparagus
2 tablespoons of olive oil
1 tablespoon of wheat flour
1 asparagus crown, cut into strips
Half a lemon
Salt and pepper to taste
Mushrooms (Shitake)
2 tablespoons of olive oil
200g mushrooms (Shitake)
1 sprig of thyme
Salt and pepper to taste
Fish
4 tablespoons of olive oil
4 fish fillets (pargos)
Mint ramos
Salt, black pepper, and coarse salt to taste
"Sweet Basil Puree"
4 tablespoons of heavy cream
3 tablespoons of olive oil
2 tablespoons of white wine
4 small potatoes
2 small sweet basil leaves, chopped
1 small onion, finely chopped
Salt and pepper to taste
Fish fillets with pastis
4 scoops of fish broth (or diluted tablets)
2 scoops of white wine
2 scoops of heavy cream
2 tablespoons of finely chopped onion
1 tablespoon of pastis
Salt and pepper to taste
Mint sauce
6 tablespoons of olive oil
2 tablespoons of almonds without shells
2 tablespoons of garlic, minced
2 tablespoons of grated Parmesan cheese
1 tablespoon of mint
Asparagus
2 tablespoons of olive oil
1 tablespoon of wheat flour
1 asparagus crown, cut into strips
Half a lemon
Salt and pepper to taste
Mushrooms (Shitake)
2 tablespoons of olive oil
200g mushrooms (Shitake)
1 sprig of thyme
Salt and pepper to taste
Fish
4 tablespoons of olive oil
4 fish fillets (pargos)
Mint ramos
Salt, black pepper, and coarse salt to taste
"Sweet Basil Puree"
Boil and mash the potatoes
Sauté the onion and sweet basil in olive oil over low heat for 15 minutes
Season with pepper and salt, add white wine, and let it evaporate
Add cream, mix well, and remove from heat
Blend everything together in a processor with the mashed potatoes
"Fish Fillet with Pastis"
Cook the onion and white wine over high heat until almost dry
Add fish broth and maintain the heat until it reduces to half
Add cream de leite and let it cook for another 20 minutes
Season with pepper and salt, add pastis, and mix well
Strain everything through a sieve
"Mint Sauce"
Blend garlic, almonds, Parmesan cheese, mint, and olive oil in a blender, adding the oil gradually
"Asparagus"
Soak the asparagus crown with lemon juice and cut it into strips
Coat the strips with wheat flour and fry them in olive oil
Season with salt, pepper, and coarse salt to taste
Dry with paper towels
"Mushrooms (Shitake)"
Lightly fry the mushrooms in olive oil
Sprinkle with salt, pepper, and thyme
"Fish"
Season the fish fillets with salt and pepper
Fry them in olive oil in a non-stick pan.
