Tilapia with mushroom and capers
Food Art & Techniques to make The Best Tilapia Step By Step.
Traditional Brazilian Main Course to bring exquisite recipes to your fine dining table for special ocacsions.
Tilapia with mushroom and capers
Ingredients
- 4 Fillets of tilapia
- Salt
- Black pepper
- 3 Sage branches
- 2 Sprigs of dill
Fish
- 1 tablespoon of Corn Starch
- 1 Can of cream
- Water
- 20g Ginger
- 2 cups Rice
- 1/2 cup Chopped Carrot
- 1/2 cup Colored Peppers
- 1/3 cup Grapes Passes
- 1/2 cup Chopped Apricot
- 3 Cloves Garlic
- 1 Onion chopped medium
- 12 Asparagus
- Butter
- 2 tablespoons Worcestershire sauce
- Olive oil
Preparation
1. Boil 200 ml of water and add the dill, sage, ginger.
2. Remain boiling for 2 minutes
3. Turn off the heat and leave to infuse for 3 minutes so that the flavor of ginger is incorporated to the stock.
4. Season the tilapia fillets with salt and black pepper to taste kingdom.
5. Arrange them in greaseproof paper in a refractory oven.
6. Add butter and sprinkle around the fillets with ginger broth.
7. Wrap in aluminum and light paper in the oven for 15 minutes at 220 ° C
Meanwhile, make rice.
@gustavopasquini
About Me
In 2012 I began my cooking journey in Brasil and studied at “Senac, Juiz de Fora”, in Minas Gerais, developing my basic culinary techniques.
Later I worked in a local restaurant, and rose to a role in management, helping to increase the clientele base. I then discovered a refined bistro called “Assunta” in Minas Gerais and cooked as a Chef de parti. In this place I became sure of what I wanted for my life. Learning an important chef’s culinary art at that time aroused my desire to live abroad; learn English and improve my culinary techniques.
Following this experience I traveled to Ireland in Europe and began working in an Irish restaurant as a Kitchen Porter and later working as a Chef de Parti.
Having met my girlfriend, I embarked on the third part of journey to Thailand in 2014 where I gained an Asian cooking experience and improved my International culinary techniques. In Bangkok I had the privilege of undertaking a course in one of the most prestigious international networks of French cuisine; “Le Cordon Bleu”.
Having completed the Advanced cooking level there I traveled to Italy and learnt more about Mediterranean cooking and then returned to Brasil, where I’m now based.
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