Shrimp cocktail, recipe and bowls from my mother-in-law, I loved the result! I also baked fish and show you guys.
Ingredients for 5 people:
1k clean medium pink prawns with tail
300ml fresh cream
1 tablespoon Worcestershire sauce
1 tablespoon mayonnaise
8 tablespoons of Heinz ketchup
1 1/2 tablespoon lemon juice
2 tablespoons of cognac
salt and pepper to taste
Fish:
2kg of boyfriend fish or other fresh fish
slices of 1 tomato, 1 small onion, 1 lemon to decorate and line the baking sheet
olive oil and salt and pepper to taste
1/2 cup dry white wine
1/2 bunch parsley
Peixe fish sauce: 4 tablespoons of clarified butter (ghee), juice of 1/2 lemon, 2 tablespoons of capers, salt to taste
Procedures to prepare it:
Wash and dry the fish with paper towels. Give 3 or 4 stems to the fish and place a slice of tomato, lemon and onion on each stalk. Grease the whole fish with olive oil, salt and pepper, water and wine and place it on a baking sheet lined with lemon slices. Bake at 180C for 50 min (WITHOUT aluminum foil). When ready, melt the butter in a pan, add the capers washed in water and drained, lemon juice, salt and serve separately.
Boil a pan with water, juice of 1 lemon, leftover onion and tomato that used the fish, salt. Place the prawns and count for 2 minutes when they boil again. Drain and leave in the refrigerator to cool. Sauce: mix the chilled fresh cream with fouet until creamy, add the ketchup, Worcestershire sauce, mayonnaise, lemon, salt and pepper and 1 spoonful of cognac. Stir and reserve in the refrigerator. When serving to chop ice on a dish towel with the meat hammer, place it on the bottom of the bowls. Separate 2 prawns (the largest) for each bowl, remove the handles from the others and distribute them in the bowls. Place 1 or 2 spoons of sauce on top of the prawns inside the bowl, hang the others with tails outside the bowl and take the rest of the sauce in a separate sauceboat.
French onion soup, warm your soul on these cold nights
Ingredients for 4 people:
1kg thinly sliced onions in half moon
100g butter (50g at the beginning, 50g at the end)
2 tablespoons of flour
1.2 liter of broth
3 tablespoons of fine grated Parmesan cheese
1/4 cup white wine
salt and pepper to taste
1 packet of laminated Arosa puff pastry
1 egg yolk
Broth:
1 piece of meat with bone (stinco, osso buco, rib)
Cebola 1 onion, 1 celery stalk, 1 leek, 1 carrot all coarsely chopped
1 tablespoon of wine or vinegar or lemon juice
pinch salt
1/2 bunch parsley (I didn't have it at home so I didn't put it in)
Procedures to prepare it:
Remove the puff pastry from the freezer to defrost. Preheat the oven to 180 C degrees. Prepare the broth: in a pressure cooker put a drizzle of olive oil and fry the meat until it is golden brown (10 minutes). Add the vegetables and fry, stirring for another 5 minutes. Add 1.2 liters of water, wine, parsley and salt. Close the pan and count 15 minutes when the pressure starts. Turn off the heat and strain the broth. Reserve.
Put 50g butter in a pan and add all the sliced onion. Stir non-stop for 35 minutes until golden brown. Remove the onion from the pan and place it in a bowl on the side. In this pan where you fried the onions put 50g of butter and 2 tablespoons of flour. Stir well for 1 minute and gradually add the strained broth, stirring constantly with fouet to avoid lumps. Return the onions to the stock pot, add the wine, parmesan and set the salt and pepper. Remove from the fire and let it warm. Divide the soup into the individual bowls and cover with a square of enough puff pastry to cover the entire surface of the bowl. Repeat in the 4 bowls. Brush the dough with an egg yolk mixed with 1 tablespoon of water and bring to the oven preheated to 180C degrees.
Good recipe