Recipes - Main dishes
Salmon fillets with shrimp and pistachios
Ingredients:
100g of shelled pistachios, 1 onion, 2 tomatoes, 600g of salmon, salt, pepper, 2 spoons of butter, garlic (according to taste), 100g of shrimp, 1 spoon of tomato puree, 300ml of bouillon, 200ml of cream, and 2 spoons of basil.
Recipe:
Finely chop up the onion and chop up or grate the pistachios. Dry the washed salmon, divide it into 4 fillets, salt, and fry for 2 minutes on both sides on butter. Brown the onions on the remaining fat. Add the mashed garlic, shrimp, puree, bouillon, and cream and stew everything under a lid for 2 to 3 minutes. Finally, add three quarters of the pistachios, add the tomatoes, basil, and pepper and let stand for 5 minutes. Serve with noodles. Garnish with the remaining pistachios and basil.
Drunk chicken on pistachios with pasta
Ingredients:
1 chicken, 2dl of dry white wine, 100g of shelled pistachios, 1 of butter, 1 large onion, grilling spices, Provençal spices, salt, pepper, parsley haulm, and pasta
Recipe:
Season the chicken, place the finely chopped onions inside, baste with wine and a little water, and slice the butter and place on top. Cover the chicken with shelled and chopped pistachios and bake. Baste with water and wine. When the chicken is finished cooking, remove from oven and put on a plate. Pour the pasta into the juice in the baking pan and cook until done. As needed add water and wine.
Epicurean carp with raisins, almonds and nuts
Ingredients:
6 pieces of carp, 80g of butter, 80g of oil, 1 litre of light beer, 1 litre of broth, 40g of shelled almonds, 50g of walnuts, 50g of raisins, lemon juice, salt, ground pepper, 100g of bread crumbs, herbs, and a lemon for garnish.
Recipe:
Remove the skin from the carp, season with salt, pepper, lemon juice, and oil and allow to stand in the refrigerator. Heat the remaining oil in a pan and sear the carp on both sides, transfer to a baking pan with melted butter, add the bread soaked in beer, raisins, almonds, and chopped nuts. Baste with a little bit of broth and bake in an oven until soft. Place the cooked carp on a plate, pour the drippings on it and garnish with lemon and fresh herbs.
