John Myers
Contents
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Ingredients
- Vinegar
- Oil
- Herbs de Provence
- 1 Pc. Clove of garlic
- 1 bunch Arugula
- 20 g Parmesan cheese
- Argentinian beef fillet
- 5 Pc. Freshly cut plaice of fish
- 5 Pc. Fresh prawns
- 20 leaf Swiss chard
- 400 ml Cream
- 6 cl White wine
- 1 Pc. Bio lemon zest
- 2 tbsp Cream of horseradish
- 1 tbsp Dill
- Salt and pepper
- 100 g Grated Parmesan
- 5 Pc. Black Tiger Prawns
- 1 Pc. Bio lemon zest
- 8 cl Sesame oil
- 8 cl Soy sauce
- 5 Pc. Garlic cloves
- 1 bunch Leaf parsley
- Salt and pepper
Instructions
- Slice the beef fillet very thinly, place on the plate, puree the water, oil, vinegar, herbs, garlic and spread on the carpaccio. Garnish with rocket and top with Parmesan leaves.
- Season the plaice on both sides with pepper and salt, cover with 5 chard leaves and 1 red prawn, roll up and place in a bowl. Let the ingredients for the sauce reduce on the oven, pour over the plaice, sprinkle with Parmesan and bake in a preheated oven for 20 minutes at 150 degrees.
- Remove the shell except for the tail, fillet in the middle and remove the intestines, then marinate in the prepared south. Then fry for 30 seconds.
Nutrition
Serving: 100gCalories: 250kcalCarbohydrates: 2.7gProtein: 5.9gFat: 23.9g
