Ingredients for Delicious Baked fish, Roasted lamb shank and Moroccan couscous

Roasted lamb shank with garlic and rosemary

Ingredients for 6 people:

1.4kg lamb shank

Marinade:

4 cloves of garlic

3 bay leaves

3 branches rosemary

1 large onion, sliced

1 1/2 tablespoon salt soup

350ml dry sparkling wine

olive oil

Finish:

200ml dry sparkling wine

1/2 tablespoon cornstarch diluted in 100ml water

Procudures for making it :

Remove excess skin / ribs from the meat with a sharp knife. Pierce the shank several times on the top and bottom with the tip of the knife. At the top, put a half of garlic and a piece of rosemary in each hole. Put the ham in a bowl, put all the marinade ingredients. Place the meat on a baking sheet, cover with the marinade. Close the baking pan tightly using 3 sheets of aluminum foil and place in a preheated oven at 180 degrees C for 2 hours. Remove the aluminum foil, water and return to the oven to brown for 30 to 40 minutes.

When ready, transfer the meat to a wooden board, cover with aluminum foil to keep warm and prepare the sauce. Strain the sauce that has formed on the baking sheet and set aside. Return the roasting pan to the stove top. Turn on low heat, sprinkle with sparkling wine and swallow with a spatula (scrape the bottom and sides well to get the lamb flavor). Slightly thicken with cornstarch, check the salt and place in the gravy boat. Serve with the lamb.

Baked fish with orange sauce Ingredients

Ingredients for 8 people:

2.5kg sea bass cut into 2 skinless fillets

3 small zucchinis

1 coarsely chopped onion

2 carrots cut into small cubes

4 orange juice

300ml (1 1/4 cup) dry white wine

160ml (2/3 cup) fresh cream

125g cold butter

zest of 1 orange

Col 1 spoon of orange liqueur soup

Col 1/2 spoon cornstarch soup dissolved in 1/4 cup sour cream

salt and pepper to taste

Preheat the oven to 180C.

Procudures for making it :

Cut the carrots into small cubes and set aside.Slice the zucchinis in the mandolin and place in a bowl. Drizzle with olive oil and season with salt and pepper. Reserve. Wash the fish fillets and dry thoroughly with paper towels. Place the fillets on a baking sheet and drizzle with olive oil. Spread the oil over the entire surface. Go placing the zucchinis next to each other as if they were scales. Cover the two fillets with the zucchinis, sprinkle with a little more oil and bring to the preheated oven for 30 minutes at 180C.

Prepare the sauce while the fish is in the oven: Place the strained juice of the oranges in a frying pan and leave on low heat until reduced to 3 tablespoons (do not remove any foam that forms). Place a drizzle of olive oil in a hot skillet. Add the onion and stir. When it is transparent starting to brown, put the white wine, lower the heat and let it boil for 2 minutes. Add the fresh cream and stir. When it boils, put the cold butter little by little (put a new piece when the other has melted) and stirring until all the butter has melted. Add the reduced juice of the oranges and stir. 🔹 Strain the sauce and return to the same pan. Now place the diced carrots and wait 5 minutes over low heat for the carrots to cook. Add the liqueur and zest of an orange. Slightly thicken the sauce with the cornstarch mixture before serving. Place the fillets on the serving plate with the sauce around them. Serve what's left of the sauce in the sauceboat separately. You can use the fish you like.

Moroccan couscous with mint, side dish or main dishs

Ingredients for 5 people:

250g Moroccan couscous

250ml mint tea

1 red onion cut into 4 parts, finely sliced

75g dried apricot cut into small cubes

1 eggplant (125g) cut into small cubes

2 zucchinis (150g) cut into small cubes

1 chopped garlic clove

50g white raisin

50g toasted almonds cut into 4

2 spoon chopped parsley soup

2 spoon chopped fresh mint soup

salt to taste

Procudures for making it :

In a pan with 250ml of boiling water, place 2 mint tea bags, cover and turn off the heat. After 2 minutes add a tablespoon of olive oil and a pinch of salt. Add the couscous to this boiling tea, stir quickly, cover and reserve. If the almonds are not roasted, place in a preheated oven for 5 minutes. Reserve.

Place a drizzle of olive oil in a hot skillet. Add the diced aubergine and stir for 5 minutes over high heat, add more oil if necessary. When it starts to brown, remove and reserve. In the same frying pan add more oil and place the diced zucchini. Stir for 2 minutes and remove with the eggplant.

In the same hot pan add a drizzle of olive oil and place the sliced ​​onion, stir for 2 to 3 minutes, add the garlic and stir. Add apricot and raisins. Put the zucchini and eggplant together in the frying pan. Stir. Put the chopped parsley and mint. Stir. Add toasted almonds. Once the couscous is hydrated, loosen it well with a fork. Turn the couscous in the pan and stir all ingredients well. Put salt and pepper.