Fried fillets from lionfish
November 13, 2020
Lionfish and salmon cake
November 14, 2020
Ingredients:
4 fillets of lionfish
1 fresh, chopped onion
4-5 springs of fresh, chopped coriander
4-5 fresh spearmint leaves
1 small red pepper
1 lime (juice and scrap)
1 pinch of salt flower
A little, freshly ground pepper
50 ml of olive oil
Implementation:
Finely chop all the ingredients together in a bowl.
Leave them in the fridge for 30-35 minutes to combine the flavors of the ingredients.
Finally, place it in the choux and serve as an appetizer.
4 fillets of lionfish
1 fresh, chopped onion
4-5 springs of fresh, chopped coriander
4-5 fresh spearmint leaves
1 small red pepper
1 lime (juice and scrap)
1 pinch of salt flower
A little, freshly ground pepper
50 ml of olive oil
Implementation:
Finely chop all the ingredients together in a bowl.
Leave them in the fridge for 30-35 minutes to combine the flavors of the ingredients.
Finally, place it in the choux and serve as an appetizer.
Ingredients:
4 fillets of lionfish
1 fresh, chopped onion
4-5 springs of fresh, chopped coriander
4-5 fresh spearmint leaves
1 small red pepper
1 lime (juice and scrap)
1 pinch of salt flower
A little, freshly ground pepper
50 ml of olive oil
Implementation:
Finely chop all the ingredients together in a bowl.
Leave them in the fridge for 30-35 minutes to combine the flavors of the ingredients.
Finally, place it in the choux and serve as an appetizer.
4 fillets of lionfish
1 fresh, chopped onion
4-5 springs of fresh, chopped coriander
4-5 fresh spearmint leaves
1 small red pepper
1 lime (juice and scrap)
1 pinch of salt flower
A little, freshly ground pepper
50 ml of olive oil
Implementation:
Finely chop all the ingredients together in a bowl.
Leave them in the fridge for 30-35 minutes to combine the flavors of the ingredients.
Finally, place it in the choux and serve as an appetizer.
By Savvas Panayiotou (ΒΑ, ΜΑ) Culinary Arts Instructor
