Giada De Laurentiis Cooks Salmon Baked in Foil | Everyday Italian | Food Network
Giada's Salmon Baked in Foil is a fan-fave for a reason! (an extra bonus: little to no cleanup!)
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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Salmon Baked in Foil
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 40 min
Prep: 15 min
Cook: 25 min
Yield: 4 servings
Ingredients
4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme
Directions
Preheat the oven to 400 degrees F.
Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.
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Giada De Laurentiis Cooks Salmon Baked in Foil | Everyday Italian | Food Network
Tuscan Butter Salmon | Delish
INGREDIENTS
2 tbsp. extra-virgin olive oil
4 (6-oz) salmon fillets, patted dry with paper towels
kosher salt
Freshly ground black pepper
3 tbsp. unsalted butter
3 cloves garlic, minced
1 1/2 c. halved cherry tomatoes
2 c. baby spinach
1/2 c. heavy cream
1/4 c. Parmesan
1/4 c. chopped herbs (such as basil and parsley)
Lemon wedges, for serving (optional)
DIRECTIONS
1. In a large skillet over medium-high heat, heat oil. Season salmon all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin-side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.
2. Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
3. Stir in heavy cream, parmesan and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
4. Return salmon back to skillet and simmer until salmon is cooked through, about 3 minutes more.
5. Garnish with more herbs and squeeze lemon juice on top. Serve immediately.
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Pan-Seared Salmon with Giada De Laurentiis | Giada Entertains | Food Network
Giada serves up here crispy pan-seared salmon over a bed of artichoke hearts, spinach and sun-dried tomatoes. Perfect for a healthy weeknight din!
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Whether it's a casual game night, a family get-together or a big party, Giada De Laurentiis shares tips, secrets and recipes for planning the perfect event.
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Pan-Seared Salmon with Artichokes and White Wine
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 25 min
Active: 25 min
Yield: 4 servings
Ingredients
2 tablespoons olive oil
Four 6-ounce center-cut skinless salmon fillets
1 teaspoon kosher salt
2 tablespoons butter
3 sprigs fresh oregano plus 1 tablespoon chopped
One 9-ounce box frozen artichoke hearts, thawed
1 shallot, sliced
3/4 cup chopped oil-packed sun-dried tomatoes
1/2 cup dry white wine
2 cups baby spinach
Directions
In a medium skillet, heat the oil over medium-high heat. Season the salmon fillets evenly with the salt and place each fillet flesh-side down in the hot skillet. Cook until deep golden brown, about 3 minutes. Sear the sides of the fillets for 1 minute on each side. Using a fish spatula, flip the fillets so the skin side is down and cook an additional 2 minutes. Add 1 tablespoon of the butter and the oregano sprigs to the skillet and reduce the heat to medium. Baste the salmon fillets with the infused butter for 1 minute. Remove the salmon and oregano sprigs to a plate to rest.
In the same skillet over medium heat, add the artichoke hearts and shallots. Cook, stirring often with a wooden spoon, until the shallots are softened and the artichokes are beginning to brown, about 4 minutes. Add the chopped oregano and tomatoes and stir to combine. Deglaze the skillet with the white wine and allow the wine to cook down until reduced by half. Stir in the remaining 1 tablespoon butter and the spinach. Cook until the spinach is just barely wilted. Spoon the vegetables onto a platter and top with the rested salmon. Spoon any remaining sauce over the fish and serve.
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Pan-Seared Salmon with Giada De Laurentiis | Giada Entertains | Food Network
Pasta with Tomato, Anchovy and Chilli | Gordon Ramsay
Cheap, easy and quick, this is a proper store cupboard staple and the kind of thing perfect for a midweek meal. Buy jarred or canned anchovies, capers and olives in bulk and save time and money - all you need is the tomatoes.
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How to Poach and Flavour Salmon | Gordon Ramsay
From Christmas with Gordon (2010). Poached salmon is perfect is Gordon's festive Nicoise salad, for parties, lunches or any occasion where you fancy something light.
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How to Make Branzino en Papillote with Anne Burrell | Worst Cooks in America | Food Network
Get Chef Anne's master class in filleting fish for her Branzino en Papillote!
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Two premier chefs work to transform a team of hopeless cooks from kitchen disasters to kitchen masters, and the last recruit standing wins $25,000.
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Branzino en Papillote with Cauliflower
RECIPE COURTESY OF ANNE BURRELL
Level: Intermediate
Total: 1 hr
Active: 1 hr
Yield: 2 servings
Ingredients
Cauliflower:
Kosher salt
1 large head cauliflower, broken into small bite-sized florets
Olive oil, for cooking
5 cloves garlic, smashed
2 anchovy fillets
1/2 cup panko breadcrumbs
1 bunch fresh parsley, finely chopped (about 1 1/4 cups)
1 teaspoon Calabrian chile paste
1 teaspoon capers
Fish:
2 teaspoons fennel seeds, toasted then ground
8 green Sicilian olives, pitted and sliced
4 cherry tomatoes, cut into quarters
1 stalk celery, thinly sliced on the bias
Juice from 1/2 lemon plus 4 thin wheels from the other half
1/2 shallot, thinly sliced
1/4 bulb fennel, cut into long slices, plus fronds
1/4 zucchini, sliced on the bias into thin half-moons
High-quality Italian finishing olive oil, for drizzling and brushing the parchment
Pinch of crushed red pepper flakes
Kosher salt
2 branzino fillets (about 6 ounces each), skin off
1/4 cup white wine
Directions
For the cauliflower: Preheat the oven to 400 degrees F.
Heat a large pot of generously salted water over medium-high heat and prepare an ice bath with a few pinches of salt. When the water comes to a boil, blanch the cauliflower florets until just cooked, about 2 minutes. Immediately shock in the ice bath to stop the cooking. Drain and set aside.
For the fish: Combine the ground fennel seed, olives, cherry tomatoes, celery, lemon juice, shallot, fennel, zucchini, a drizzle of good finishing oil, red pepper flakes and some salt in a medium bowl.
Cut 2 large sheets of parchment paper into heart shapes and brush the paper with olive oil, leaving a 1-inch border around the edges. Arrange half of the vegetable mixture on one piece. Top with a piece of fish, then top with two lemon wheels and some fennel fronds. Repeat with the remaining vegetables, fish, lemon wheels and fronds on the other piece of parchment. Fold and crisply crease each heart into a half-heart, enclosing the fish and vegetables inside but leaving a small opening on one end. Pour 2 tablespoons wine into the openings on each packet, then finish enclosing the packets tightly. Place the packets on a rimmed baking sheet and bake 7 to 8 minutes.
For the cauliflower: Meanwhile, coat the bottom of a cold, large skillet with a decent amount of olive oil. Add 3 cloves garlic and 1 anchovy fillet. Put the skillet over medium-high heat. Cook until the garlic is golden brown and fragrant, about 3 minutes. Remove and discard the garlic from the skillet. Add the panko and cook, stirring in the warm oil, until golden and toasty, 3 to 5 minutes. Add the parsley, toss to combine and transfer the mixture to a plate.
Wipe out the skillet, add more oil to coat, and place back over medium-high heat. Add the Calabrian chile paste, remaining 2 cloves garlic and 1 anchovy fillet and stir to combine. Cook until the garlic is golden brown and fragrant, about 3 minutes. Remove and discard the garlic from the skillet. Add the capers and blanched cauliflower. Gently mix to coat the cauliflower and cook until warmed through, 2 to 3 minutes.
Plate the cauliflower and sprinkle with the panko breadcrumbs. Serve with the fish en papillote.
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How to Make Branzino en Papillote with Anne Burrell | Worst Cooks in America | Food Network
Mediterranean Baked Fish with Tomatoes and Capers
Time to get your Mediterranean on! This baked fish with tomatoes and capers will rock your taste buds. Easy & healthy. Print Recipe:
Phyllis Grant's Jammy Tomato Anchovy Sauce | Genius Recipes
As author Phyllis Grant writes, This is not an ordinary, pour-from-the-jar sauce. This is a far more versatile, concentrated sauce base that I love to use in a zillion applications. The tomatoes are cooked down for several hours, resulting in a jam-like consistency. This is especially satisfying to make in winter, when good tomatoes are hard to find. GET THE RECIPE ►►
INGREDIENTS
2 28-ounce cans of diced or crushed tomatoes, preferably San Marzano, with their juices
1/2 cup red wine
5 oil-packed anchovy fillets
3 cloves garlic, peeled and microplaned
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic reduction, homemade (instructions to follow) or store-bought aged and thick balsamic
1 tablespoon packed light or dark brown sugar
1 teaspoon lemon zest
2 teaspoons sherry or white wine vinegar
3 sprigs thyme
1 teaspoon salt
A few turns of black pepper
Pinch of red pepper flakes
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Shrimp and Monkfish Skillet with Spicy Tomato Sauce
EPISODE #267 - Shrimp and Monkfish Skillet with Spicy Tomato Sauce
FULL RECIPE HERE:
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Halibut with Tomatoes & Anchovies
Another Wednesday, another Livecast and today the crew brings you a special recipe courtesy of Sam's foodie-neighbor, Peter. Don't let the anchovies turn you off - they are just one component of the sauce, and rather than make everything fishy they actually add a really unique flavor that brings this dish together.
How to Fillet Anchovies
Video: Vicky Wasik/Serious Eats
Cod in Puttanesca Sauce Recipe
Today I would like to share with you my Cod Fish in Puttanesca Sauce recipe.
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Pan-Fried Haddock with Shrimp Lemon Quinoa and Tomato-Anchovy Salsa
Fresh healthy delicious midweek meal.
Please share, subscribe, like and comment! cheers ;)
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Gennaro's Fish Spaghetti
Food Tube favourite Gennaro is back - transporting us to the Italian coast with this colourful and easy fish spaghettini recipe.
Using succulent pieces of grey mullet in a rich tomato sauce it's not hard to see why this grand papi of Italian cuisine finds this dish so fantastico!
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Alison Roman's Tomato-Poached Fish with Chile Oil | NYT Cooking
Get the recipe:
Alison Roman wants you to cook more fish. This Tomato-Poached Fish with Chile Oil and Herbs is the perfect way to get started. It poaches in a flavorful sauce of burst cherry tomatoes, shallots and garlic. It has a strong summer vibe, but if tomatoes aren't in season, canned will do just fine.
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All the food that’s fit to eat (yes, it’s an official New York Times production).
Pasta with Tomato, Anchovy & Chilli | Gordon Ramsay
A simple dish cooked in 20 minutes.
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Easy Pasta Recipe with Anchovies
#easypastarecipe
#garlicandoilpasta
Ingredients:
1 lb spaghetti
1 pc pork bouillon
4 0z anchovies
2 pcs tomatoes
1 whole garlic -minced
1/2 cup olive oil
1/4 cup unsalted butter
1 tsp salt
10 cups water
parsley flakes
crushed red pepper
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Tasty finger food - salmon, anchovies and salami
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Alison Roman's Roasted Tomato and Anchovy Bucatini - A Dining In Cookbook Video
Alison Roman's DINING IN is available everywhere books are sold. Order you copy today!
7 Healthy Fish Recipes For Weight Loss
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Fish and seafood are rich in protein and omega-3 fatty acids.
So here we have for you 7 Healthy Fish Recipes For Weight Loss that are perfect for weeknight dinner
I hope you like all these easy recipes ♡
1 low carb salmon with salsa 280 calories (1 serving)
Ingredients
1/4 medium red onion
1 medium tomato
1 tbsp parsley
1 oz corn
salt and black pepper
2 tbsp lemon juice
1/4 tsp cumin powder
1/4 tsp chilli powder
1/4 tsp paprika
1/4 tsp onion powder
1 tsp olive oil
4 oz salmonfillet
Stir the olive oil, garlic, and spices in a small bowl. Brush the fillet with the spice mixture.
Heat a large pan or grill medium-high heat. Add the fillet to the pan and cook for 5-6 minutes per side. Remove from pan, top with salsa and serve immediately.
To make the salsa:Add the tomato, onion, corn and parsley to a large mixing bowl. Drizzle with fresh lemon juice and a pinch of salt and pepper. Gently mix with a spoon until fully combined.
2 cod and bean mash 390 calories (4 serving)
Ingredients
5 red grape tomatoes
2 tsp olive oil
5 oz cod or sole
salt and black pepper
1 tbsp lemon zest
5 oz white beans boiled
1 garlic
1 tbsp lemon juice
6 basil leaves
Preheat oven to 390°. Put the tomatoes onto a baking tray, rub with a little oil and some seasoning, Add the cod to the tray, top with most of the lemon zest and some more seasoning, then drizzle with a little more oil. Roast for 8-10 mins until the cod flakes easily.
Meanwhile, add beans in a foodprocessor with the rest of the oil, garlic, basil lemon juice then pulse to a thick, slightly rough purée. Season to taste.
serve the tomatoes and mash in a plates, top with the cod, then scatter with basil leaves and the remaining lemon zest.
3 baked sole with potatoes 360 calories (1 serving)
Ingredients
7 oz baby potatoes
2 tsp olive oil
salt and black pepper
1 tbsp lemon zest
6 oz sole
1 tbsp fresh dill
1 tbsp lemon juice
Preheat oven to 350F
Place sliced potatoes and in a medium bowl and toss with olive oil, salt, pepper and lemon zest. transfer on a parchment lined sheet. Bake for 20 minutes, tossing halfway through.
Add the sole to the same bowl, drizzle with oil, salt, pepper and remaining lemon zest and toss to coat all sides. Set aside.
Make the dill oil by mixing ingredients together in a small bowl.
Once the potatoes are fork tender ( after about 20 minutes) lay the sole over top and place it back in the oven.
Bake for 8-10 minutes or until sole is cooked to desired doneness.
serve the potatoes in a plate, top with the sole and spoon the flavorful dill oil over top.
4 hummus with salmon recipe 430 calories (5 serving)
Ingredients
4 oz salmonfillet
1 tsp olive oil
salt and black pepper
2 lemon slices
4 oz chickpeas, boiled
2 oz peas, boiled
salt and black pepper
7 mint leaves
1 oz greek yoghurt
1 oz spinach
2 radishes
1 tbsp lemon juice
Preheat oven to 350° F
Put the fillet in an oven tray, add a drizzle of oil , then season with salt and pepper and top with lemon slices. then bake for 13-15 minutes until the fillet is just cooked.
In a food processor, whizz the mint with the chickpeas, peas, yogurt and oil. Season to taste and set aside.
place spinach and radishes in a plate, then drizzle with lemon juice. Add salt and pepper. Serve the fillet with the pea and mint houmous.
5 Cod recipe 300 calories (1 serving)
Ingredients
4 oz cod fillet
2 tsp olive oil
salt and black pepper
dried oregano
1 garlic
1 medium red bell pepper
4 oz spinach
1 oz low fat cream cheese
1 tbsp permasan cheese
6 shrimp and quinoa 310 calories (1 serving)
Ingredients
water
lemon slices
1 bay leaf
oz shrimp peeled
1/4 cup dry quinoa
1 garlic
1 tsp olive oil
1/4 medium red bell pepper
6 grape tomatoes
1/3 cup green peas cooked
salt and black pepper
4 oz shrimp peeled
Preparation
Cook the quinoa
Add water and slices of lemon and bay leaf to a large stockpot set over medium heat. Bring to a boil and allow to boil for 5 minutes. Stir in the raw shrimp, cover and remove from heat. Allow to rest for about 4 minutes, until all the shrimp are cooked through. Pour the shrimp and liquid into a colander to strain, peel and set a side.
In a large skillet, heat oil to medium-low and sauté garlic and bell pepper until tender. Add quinoa, grape tomatoes , green peas salt and black pepper and add shrimp, and continuing cooking 5 minutes. Remove from heat and serve.
7 vegetable salad 290 calories (1 serving)
Ingredients
water
lemon slices
fresh thyme
4 oz salmonfillet
2 leaves romaine lettuce
1 medium tomato
1/2 medium cucumber
1/4 medium yellow bell pepper
1 tbsp fresh parsley
salt and black pepper
2 tbsp lemon juice
I hope you like all these healthy recipes ♡
How to Eat SARDINES + 2 Sardine Recipes | Prep School | Thrive Market
Canned sardines are sustainable, high in Omega 3 and full of protein and healthy fat. They're also affordable- what's not to like? On this episode of Prep School, Megan Mitchell shows you two ways to eat sardines with her delicious and easy to make canned sardine recipes: sardine pasta puttanesca and broiled sardines with garlic, herbs and panko. If you've been wondering how to eat sardines or add them to your diet, this is the video for you!
Get the full how-to →
Shop sardines at Thrive Market →
ABOUT THRIVE MARKET
Thrive Market is on a mission to make healthy living accessible for every American family. We offer the world's best organic and non-GMO products and deliver them to your door at 25-50% off retail. Subscribe for inspiring recipes and videos that make healthy living easier and more delicious.
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Spicy Penne Pasta with Anchovies, Capers & Black Spanish Olives
EPISODE #198 - Spicy Penne Pasta with Anchovies, Capers & Black Spanish Olives
FULL RECIPE HERE:
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Jacques and Claudine Pépin: Penne with Fresh Tomato and Anchovy Sauce | Food & Wine
Jacques and Claudine Pépin make Penne with Fresh Tomato and Anchovy Sauce at the 2009 F&W Classic in Aspen
Tomato & Zucchini Casserole with ANCHOVIES | Bart van Olphen
When you want to impress your guests with a stunning, healthy and easy to make recipe, this vegetable gratin is the recipe for you. The colorful dish exists of layers of tomatoes and zucchinis. Together with the salty flavor of the anchovies, parmesan cheese and walnuts it gives a beautiful flavor. And if you have any leftovers, you can use it the next day for frittata or on a sandwich!
This recipe is a tribute to Roger Vergé, one of my favorite French chefs in the old days. You could say I was first inspired by gastronomy by him as a 10-your old boy, when I peeked through the cypresses in the South of France. Enjoy guys!
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How To Cook Poached Salmon With Green Beans
Looking for a informative video on How To Cook Poached Salmon With Green Beans? This useful tutorial explains exactly how it's done, and will help you get good at salad recipes, fish recipes, more than 1 hour, poach recipes, anchovy, green beans, salmon recipes, summer recipes. Enjoy this instructional video from the world's most comprehensive library of free factual video content online.
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Simple Tuna Pasta | Gennaro Contaldo
This pasta recipe by Gennaro really is the definition of quick Italian cooking. A simple pan fried sauce with garlic, chilli, tomatoes and capers tossed through flaked tuna and perfectly al dente bucatini pasta. Top with dressed rocket leaves and enjoy. This really is the perfect dinner - ready in minutes and full of flavour.
For more great Italian recipes check out Gennaro’s book: or head over to his channel
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Nigella's Pasta with Anchovy Sauce Recipe | Nigellissima
Nigella is back with another recipe, this time with a pasta dish that even avid achovy-phobics will adore!
Nigellissima Season 1 Episode 3.
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Speedy Spaghetti | Gennaro Contaldo
Sponsored by Bertolli | If you’re after a quick and easy recipe that tastes sublime give Gennaro’s Speedy Spaghetti a go. Anchovies, garlic and sliced chilli are pan fried, tossed through the pasta and finished with parsley and a grating of pecorino cheese. Fast food never tasted so good!
To find out more about Bertolli with butter, click here
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6 Creative Recipes Using 1 Can of Sardines ! (Part 1)
Part 2 (soon) Canned sardines are so underrated ! Those preserved fish are a essential to every smart chef’s pantry. French Marinated Sardines in Escabeche sauce. Japanese Unagi Don with Canned Sardines. Italian Pasta with Sardines and Fennel : Pasta con le sarde. Those cans are GENIUS !
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Seafood Combo by Grand Krust recipe - Vol au vents filled with seafood cocktail and anchovies
Vol au vents filled with seafood cocktail and anchovies
Vol au vents are delicious as an appetiser and make a big impression when you have guests. You can make them with all kinds of ingredients. On this occasion, we recommend a mix of seafood cocktail, anchovies and chicory, decorated with tomato cherries. The result is both tasty and refreshing with a touch of the sea.
Ingredients:
1 pack of Seafood cocktail with vinaigrette sauce 240g Seafood Combo by Grand Krust
4 vol au vents
8 anchovy filets
4 cherry tomatoes
fresh chives
1 chicory
Cooking method for vol au vents filled with seafood cocktail and anchovies
Step 1. Drain and dress the seafood cocktail
Drain the seafood cocktail and dress it with oil, vinegar and 4 minced anchovy fillets.
Step 2. Cut the chicory
Cut the chicory into julienne strips.
Step 3. Prepare the filling
Mix the chicory with the seafood cocktail and fill the vol au vents.
Step 4. Decorate
Sprinkle with fresh chives and decorate with an anchovy fillet and a cherry tomato.
Tips:
If you’re going to make this starter in advance, save the chicory until last to avoid it becoming soft or mushy.
Find more recipes on grandkrust.com