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"Stoccafisso" with garlic spicy tomato sauce with stewed potatoes and black olives.
The Stoccafisso' is another traditional fish use in the Tuscan cooking culture.Stoccafisso and Baccala there is the differnece in this fishes is the period of time and when is being under the salt. Both before cooking application must be soaked under cold running water for a list a day or over night, it wiil help to eliminate the salt that preserve them for conservation. During the cooking not salt is necessary but only herbs or other spice to give them aroma and flavor, depend on the recipe. In Italy this fish has many preparation; every region and city has a his proper cooking method to prepare this famous traditional fish
Pan roasted turbo filet served on a bed of toasted organic potatoes and green tomato anchovie sauce
The filet is slowly sauted with melted butter, when the filet is cooked is remove from the pan and in the pann is added the paste of anchovies with slices of green organic tomatoes let it stewed, then served over the filet already display on the bed of toasted sliced potatoes
Filled Mackerel filet with current and pine nuts, with basil risotto timballe and lemon cherry tomato coulis sauce.
The Mackerel is very popular in Italy and can be prepare in many ways, the delicate of his meat and full of flavor skin give me the beautiful idea to deboned the fish and stuffed with currents,pine nutes and some small diced bread.To keep the fish nice and firm during the roasting time, I wrapped it in a cold fat. For presented this unique way I prepare a risotto make with a fish fume make from the deboned spine of the mackerel, folded at the end with basil and shallots extra virgin olive oil.For the sauce I stewed fresh cherry tomatoes with salt, pepper, garlic and some fresh squeeze lemon juice. After I blended them and strained with the chino-ix,so I adjust the flavor with dry oregano ans some basil oil also. Enjoy this dish. For the complete detail of the dish I will invite you to follow this link here
Filet of Mackerel with potato, saffron risotto cake and roasted vine ripe tomato, lemon olive oil sauce.
This time the mackerel is simply filet and roasted with some sliced potatoes, serve with saffron risotto cake and roasted vine ripe tomatoes, everything basted with a emulsion of first press extra virgin oilive and fresh squeeze lemon juice.
Slow roasted mahi mahi in a mussels juice water.
This Mahi is cooked in the oven with the juice of fresh open mussels. The sauce is gently cool off and emulsionated with lemon juice,blanched fine chopped orange zest, oregano and extra virgin olive oil.
Sample Text before slot Tuscan
Slow Roasted Mahi Mahi with a mushrooms and potato ratatouille filling, red bell pepper coulis sauce
Mahi Mahi is very delicius fish when is cooked slowly with the right heat temperature, this portion is cooked inside of a ring mold and filled with a ragout of potatoes, black olives,raisins,mushrooms and tomatoes granished with a chunky cut avocado tossed with julienne basil, drizzled with extra virgin olive oil, served on a bed of red bell pepper coulis sauce.
Roasted Northen halibut with garlic and basil crust
The halibut is crusted with garlic basil pate' and then roasted slowly in the oven.Served over a steam potato and shrimp compote', drizzled with a cooked wine reduction with a splash of vinegar.
Grilled Atlantic salmon with parsley lemon sauce
This special way to cut the salmon for the grill has the best result for presentation and taste.Can be also garnished with more sophisticated item to give the salmon more value and fashion
The "baccala"(dried salty cod)is consider another winter dish served with polenta or with stewed herbs potatoes depend how the cook prefer.
Roasted trout filet with garlic and parsley sauce over sliced toasted potatoes and steamed asparagus.
Fresh water trout clean,cut butterfly and lighlty breaded, cooked slowly on the flat griddle; after seasoned with fine chopped garlic parsley and extra virgin olive oil is nice to try it!
Sauteed filet of sole with dijon musturd white wine sauce.
Dover sole filet ligltly floured and sauteed until gold color, strained the fat out and deglazed the fry pan with a white wine evaporate the alcool and give the right syrup consistency to the sauce with a toch of dijon musurd at the end
Cryspy breaded and baked Orange Roughy with cherry tomato confit and toasted "Cremini"mushrooms.
Try this dish when you find the Orange Roughy fresh on the market, the result will be fantastic!
Poached Dover Sole filet in a black olives,yellow tomatoes, garlic white wine sauce served over saute'spinach and roasted new potatoes.
This kind of fish poached is the appropiate way to keep it moist and tender.
Poached salmon filet with leeks and potato in a saffron vinagrette
The meat of the salmon when is poached has a great texture and great natural flavor, taste healthy and with a combination of leeks and potato it is just right to your palate
Grilled Searear cracked black pepper crusted Ahi Tuna with green beans
This kind of Tuna the best taste and flavor is when is cooked rare to medium rare, overcook the texture of the meat will be tuff and dry and loose all the taste value;the cracked black pepper crust give a nice spice to the fish, serving over steam green beans and potato, just drizzled with some balsamic vinegar reduction and lemon saffron sauce.
Crispy superior white fish in a spicy, garlic marinara sauce.
The fish is place in a non stick fry pan with a skin down, it will get crispy turn the fish and finished in the hot oven.Put the sauce on the plate first and place the fish with the skin up, serve it right the way.This tecqunique need some good cooking skills other wise the result will be so, so. The skin also keep the fish meat moist and get flavor.
