Lionfish coulibiac
November 14, 2020
Lionfish balls
November 14, 2020

Lionfish with parmesan crust in spinachorizo and lemonate sauce with anjuges - By executive chef Antonis Charalambous, Cyprus Chefs Association, Larnaca

Materials for 4 people
For the percussion:
400 gr lionfish

For the crust:
½ kg flour
100 ml of milk
4 whole eggs
300 g grated parmesan
chopped spices (parsley, chives, basil)
½ tsp baking powder
salt and pepper

For spinach with rice:
100 g of granulated rice
2 cloves garlic
1 chopped onion
2 chopped tomatoes
½ cup of olive oil
2 bunches of spinach
10 g pine nuts
300 ml broth
salt and pepper

For the sauce:
20 gr chopped onion
1 glass of dry white wine
2 lemons juice and the scratch
1 chopped anchovies
10 gr cube butter
pepper and salt
10 ml fresh cream

Implementation:
1. Cut the lionfish in small pieces and marinate it with olive oil, salt, pepper, and make the crust.
2. Follows, the spinach with rice. in the olive oil sauté garlic onion and tomato. after, add and the pine nuts, rice and stir with broth. add the spinach, salt and pepper.
3. In the frying pan we put a little oil and let warm well. with the help of one fork dip little fish in flour and after in the crust. pour in the hot oil and fry to all sides.
4. For the sauce sauté the onion and add fresh lemon juice and wine. leave it a bit and add the fresh cream and anchovies. finishing add and the cube of butter and serve.

Lionfish with parmesan crust in spinachorizo and lemonate sauce with anjuges - By executive chef Antonis Charalambous, Cyprus Chefs Association, Larnaca

Materials for 4 people
For the percussion:
400 gr lionfish

For the crust:
½ kg flour
100 ml of milk
4 whole eggs
300 g grated parmesan
chopped spices (parsley, chives, basil)
½ tsp baking powder
salt and pepper

For spinach with rice:
100 g of granulated rice
2 cloves garlic
1 chopped onion
2 chopped tomatoes
½ cup of olive oil
2 bunches of spinach
10 g pine nuts
300 ml broth
salt and pepper

For the sauce:
20 gr chopped onion
1 glass of dry white wine
2 lemons juice and the scratch
1 chopped anchovies
10 gr cube butter
pepper and salt
10 ml fresh cream

Implementation:
1. Cut the lionfish in small pieces and marinate it with olive oil, salt, pepper, and make the crust.
2. Follows, the spinach with rice. in the olive oil sauté garlic onion and tomato. after, add and the pine nuts, rice and stir with broth. add the spinach, salt and pepper.
3. In the frying pan we put a little oil and let warm well. with the help of one fork dip little fish in flour and after in the crust. pour in the hot oil and fry to all sides.
4. For the sauce sauté the onion and add fresh lemon juice and wine. leave it a bit and add the fresh cream and anchovies. finishing add and the cube of butter and serve.

By executive chef Antonis Charalambous, Cyprus Chefs Association, Larnaca



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