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MUSHROOM RISOTTO WITH CHOVAS SCALLOP CREAM
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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
Ingredients
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Instructions
- 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.
- 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.
- Remove from heat and add the scallop spread and grated cheese. Stir so that everything is well mixed and serve immediately.
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POTATO AND SOLE MILLE-FEUILLE TOPPED WITH CHOVAS REDFISH CREAM
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Ingredients
- 1 large potato
- 1 filleted sole
- 1 jar Chovas Redfish spread
- 150 g Chovas salmon cream
- Sunflower oil
- Salt
- pepper
Ingredients
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Instructions
- 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.
- 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.
- Serve in layers: first a base of potato, then fish, then potato, etc. and top with the sauce, which should be very hot.
Recipe Notes
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WARM COD SALAD WITH CHOVAS REDFISH CREAM VINAIGRETTE
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Ingredients
- 250 g cod
- 2 Potatoes
- 1 jar Chovas Redfish spread
- 1/2 red pepper
- 2 garlic cloves
- Salt
- oil
- Vinegar
Ingredients
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Instructions
- 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.
- 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.
- 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).
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MUSHROOM RISOTTO WITH CHOVAS SCALLOP CREAM
| Servings |
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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
Ingredients
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Instructions
- 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.
- 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.
- Remove from the heat and add the scallop cream and grated cheese. Stir so that everything is well mixed and serve immediately.
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RED PRAWN CARPACCIO WITH CHOVAS SCALLOP CREAM
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Ingredients
- 10 Prawns
- 1 jar Chovas scallop spread
- Wakame seaweed
- Lime
- pepper
- Maldon salt
- Arënkha MSC Herring Pearls
Ingredients
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Instructions
- 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.
- 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.
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