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MUSHROOM RISOTTO WITH CHOVAS SCALLOP CREAM

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MUSHROOM RISOTTO WITH CHOVAS SCALLOP CREAM
MUSHROOM RISOTTO WITH CHOVAS SCALLOP CREAM
Servings
Ingredients
  • 1 l fish stock
  • 150 g rice
  • 150 g mushrooms
  • 60 g parmesan cheese, grated
  • 1 jar Chovas scallop spread
  • Onion
  • Parsley
  • Salt
  • Ground black pepper
Servings
Ingredients
  • 1 l fish stock
  • 150 g rice
  • 150 g mushrooms
  • 60 g parmesan cheese, grated
  • 1 jar Chovas scallop spread
  • Onion
  • Parsley
  • Salt
  • Ground black pepper
MUSHROOM RISOTTO WITH CHOVAS SCALLOP CREAM
Instructions
  1. Heat stock on a low heat. Clean and slice mushrooms. Chop onion into small pieces. Fry onion with a little salt. Add mushrooms, season and fry for a few minutes. Sauté with the rice, stirring so that it does not stick.
  2. Gradually add stock and heat well. As it evaporates, add more until all the stock has been used. Stir with a spoon. It should become smooth and creamy.
    Cevichede navaja con huevas de trucha Pescaviar
  3. Remove from heat and add the scallop spread and grated cheese. Stir so that everything is well mixed and serve immediately.
    Cevichede navaja con huevas de trucha Pescaviar
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POTATO AND SOLE MILLE-FEUILLE TOPPED WITH CHOVAS REDFISH CREAM

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POTATO AND SOLE MILLE-FEUILLE TOPPED WITH CHOVAS REDFISH CREAM
POTATO AND SOLE MILLE-FEUILLE TOPPED WITH CHOVAS REDFISH CREAM
Servings
Ingredients
  • 1 large potato
  • 1 filleted sole
  • 1 jar Chovas Redfish spread
  • 150 g Chovas salmon cream
  • Sunflower oil
  • Salt
  • pepper
Servings
Ingredients
  • 1 large potato
  • 1 filleted sole
  • 1 jar Chovas Redfish spread
  • 150 g Chovas salmon cream
  • Sunflower oil
  • Salt
  • pepper
POTATO AND SOLE MILLE-FEUILLE TOPPED WITH CHOVAS REDFISH CREAM
Instructions
  1. Peel the potato and slice it into pieces of about one centimetre. Fry on a low heat until golden and set aside. Cut the sole fillets to the same size as the potatoes. Peel potato and slice it into pieces of about one centimetre. Fry over a low heat until brown and set aside. Cut the sole fillets at the same size as the potatoes.
  2. Put a little oil on a saucepan and sauté a little flour. Add cream and Chovas red fish spread, and stir to emulsify. Grill fish with a little salt and pepper.
    Receta de Milhojas de patata y leguado con crema Chovas de Pescaviar
  3. Serve in layers: first a base of potato, then fish, then potato, etc. and top with the sauce, which should be very hot.
    Receta de Milhojas de patata y leguado con crema Chovas de Pescaviar
Recipe Notes

Chovas cabrachovas Pescaviar. 680x500

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WARM COD SALAD WITH CHOVAS REDFISH CREAM VINAIGRETTE

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WARM COD SALAD WITH CHOVAS REDFISH CREAM VINAIGRETTE
WARM COD SALAD WITH CHOVAS REDFISH CREAM VINAIGRETTE
Servings
Ingredients
  • 250 g cod
  • 2 Potatoes
  • 1 jar Chovas Redfish spread
  • 1/2 red pepper
  • 2 garlic cloves
  • Salt
  • oil
  • Vinegar
Servings
Ingredients
  • 250 g cod
  • 2 Potatoes
  • 1 jar Chovas Redfish spread
  • 1/2 red pepper
  • 2 garlic cloves
  • Salt
  • oil
  • Vinegar
WARM COD SALAD WITH CHOVAS REDFISH CREAM VINAIGRETTE
Instructions
  1. Peel and cut the potatoes into slices and confit with plenty of oil and over a very low heat with a few garlic cloves and salt for approximately 15 minutes.
  2. Also confit the cod with a few garlic cloves and a bay leaf on a very low heat for 10 minutes. Slice the pepper into strips and lightly fry in a pan.
    Ensalada con crema de pescado Chovas
  3. To serve, place a base of potatoes under the peppers, with the slices of cod on top. Dress with a vinaigrette (emulsified oil, vinegar, pepper and Chovas redfish spread).
    Ensalada con crema de pescado Chovas
Recipe Notes

Chovas cabrachovas Pescaviar. 680x500

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MUSHROOM RISOTTO WITH CHOVAS SCALLOP CREAM

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MUSHROOM RISOTTO WITH CHOVAS SCALLOP CREAM
MUSHROOM RISOTTO WITH CHOVAS SCALLOP CREAM
Servings
Ingredients
  • 1 l. of fish stock
  • 150 g. of rice
  • 150 g. of mushrooms
  • 60 g. of grated parmesan cheese
  • 1 jar of Chovas scallop cream
  • Onion
  • Parsley
  • olive oil
  • Salt
  • Ground black pepper
Servings
Ingredients
  • 1 l. of fish stock
  • 150 g. of rice
  • 150 g. of mushrooms
  • 60 g. of grated parmesan cheese
  • 1 jar of Chovas scallop cream
  • Onion
  • Parsley
  • olive oil
  • Salt
  • Ground black pepper
MUSHROOM RISOTTO WITH CHOVAS SCALLOP CREAM
Instructions
  1. Heat the stock on a low heat. Clean and slice the mushrooms. Chop the onion into small pieces. Fry the onion with a little salt. Add the mushrooms, season and fry for a few minutes. Sauté with the rice, stirring so that it does not stick.
  2. Gradually add the stock and heat well. As it evaporates, add more until all the stock has been used. Stir with a spoon. It should become smooth and creamy.
    Receta de rissoto con crema de vieira Chovas
  3. Remove from the heat and add the scallop cream and grated cheese. Stir so that everything is well mixed and serve immediately.
    Receta de rissoto con crema de vieira Chovas
Recipe Notes

Chovas Vieira 680x500

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RED PRAWN CARPACCIO WITH CHOVAS SCALLOP CREAM

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RED PRAWN CARPACCIO WITH CHOVAS SCALLOP CREAM
RED PRAWN CARPACCIO WITH CHOVAS SCALLOP CREAM
Servings
Ingredients
  • 10 Prawns
  • 1 jar Chovas scallop spread
  • Wakame seaweed
  • Lime
  • pepper
  • Maldon salt
  • Arënkha MSC Herring Pearls
Servings
Ingredients
  • 10 Prawns
  • 1 jar Chovas scallop spread
  • Wakame seaweed
  • Lime
  • pepper
  • Maldon salt
  • Arënkha MSC Herring Pearls
RED PRAWN CARPACCIO WITH CHOVAS SCALLOP CREAM
Instructions
  1. Peel and devein prawns and put them in a freezer bag. With a rolling pin, crush the prawns (is better to do it one by one) until they are very thin and place them in the freezer for 30 minutes. In a small pastry bag, put a tablespoon of scallop spread.
    CARPACCIO DE GAMBA ROJA CON CREMA DE VIEIRA CHOVAS - Pescaviar
  2. To plate up, place the frozen prawns on a plate with some strands of wakame, topped with a dash of scallop cream and a little lime zest, a dash of oil and a little salt.
    CARPACCIO DE GAMBA ROJA CON CREMA DE VIEIRA CHOVAS - Pescaviar
Recipe Notes

Chovas Vieira 680x500

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