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Four of the best recipes in Marbella, be foodie in the Costa del Sol

by Maria Elena Paganini

 

Carpaccio of Butterfish (by Trocadero Arena Restaurante)

Serves 3 – 4
300 gr Butterfish
25 gr Tuna Furikake
10 Piparra peppers (similar to chili peppers)
Juice of 2 Limes
15 gr Olive Oil
5 gr rice vinegar
1 dessertspoon Mayonnaise

Cut the Butterfish very fine whilst it is still half frozen to avoid it breaking up, and spread over a plate.
Mix the juice of the limes with the mayonnaise.
Mix the olive oil and vinegar to make a vinaigrette.
Slice the piparra peppers finely to create “circles”.
To make up:
Spread the carpaccio on a plate and season firstly with the vinaigrette, then sprinkle the pepper circles and then, using a spoon, coat with the lime mayonnaise. Finally sprinkle the furikake evenly over the rest of the ingredients.

Sea Bass with Noodles and Black Truffle Sauce (by Albert & Simon Restaurante)

Serves 4

1 Sea Bass approx. 1.50 kilos
½ kilo Fresh Noodles
40 gr. Melanosporum truffles (black truffles)
½ litre Cream
1 cup White Wine
2 Shallots
1 Leek
2 Mushrooms
Salt and pepper

Method

Ask the fishmonger to clean the Sea Bass, remove the scales and fillet it without removing the skin, leaving the head, very clean, which will be used to make a stock.

In order to make the stock, place the Sea Bass’ cleaned head, the sliced shallots and the mushrooms in a saucepan. Add the white wine, salt and pepper and cover with a bit of water. Bring to the boil, allow to cook for 20 minutes, and pass through a sieve.

In the meantime make 4 good portions from the 2 Sea Bass fillets and fry in a frying pan with a bit of extra virgin olive oil, firstly on the skin side, and then on the other side, about 2 minutes each side. Place the 4 slices of fish in an oven tray and pre-heat the oven to 20 degrees Centigrade.

The Sauce

Bring the stock to the boil and reduce by half with the cream, salt and pepper. Once reduced, grate the black truffle and cover to allow it to diffuse during 15 minutes. In the meantime cook the noodles to “al dente” and add them to the sauce.

Place the oven tray with the Sea Bass fillets in the oven for 5 minutes.

Serve the noodles with the truffle sauce and place the fish fillets on top.

Serve with a garnish of broccoli and sauté green asparagus.

GNOCCHI (by DA BRUNO RISTORANTE)

Serves 4

25g butter
1 liter of milk
250g semolina
2 egg yolks
lightly beaten
80g grated
Parmesan cheese
100 g diced cooked ham A bit of salt

A lovely dish which can be made in many diferent ways and can be accompanied by many diferent sauces. This particular recipe is Gnocchi with Semolina and Ham, and I am sure you will love it.

The recipe is easy. First of all you pre-heat the oven at 200 Cº and grease a clay dish with butter. In the meantime bring the milk to boiling point and add a pinch of salt. Add the semolina, stirring all the time, and cook over a low re, stirring constantly, for 10 minutes.

Remove the mixture from the fire, allow the milk to cool a bit and then add the egg yolks, 50g of the Parmesan cheese and the ham. Shape the gnocchi, slightly attening them slightly, and place them in the greased clay dish, and sprinkle with the remains of the Parmesan cheese, and bake for 30 minutes until they are golden. And then you have some delicious gnocchi ready to enjoy with whichever sauce you prefer.

Milk Pudding (by La Rosa Restaurante)

A typical dish from Argentina which now is enjoyed worldwide. It takes only love and time!

Home made Milk Pudding (for approx.. 400ml)

Ingredients:
1 litre full fat milk
400 gr sugar
Half a vanilla pod or half a teaspoon of vanilla essence
A pinch of bicarbonate of soda dissolved in a few drops of water

Place the milk, sugar, vanilla and bicarbonate of soda in a bain marie (double saucepan).
(Tip 1) Stir over medium heat until the sugar is dissolved. When the milk starts to boil, reduce the heat and allow to cook for two and a half hours stirring from time to time to avoid it sticking.
(Tip 2) You should end up with about half the original amount of liquid, but which by now should have taken on the colour of caramel.
Once it has thickened, remove from heat and continue to stir for a few minutes whilst it cools down.

 
 

Published in Blog de Maria Elena Paganini |