Pelamide Carpaccio Recipe

Ingredients:

• 2 fresh Pelamide fish fillets (200g each)
• 2 lemons, juiced
• 4 tbsp extra virgin olive oil
• 1 garlic clove, minced
• Salt and pepper

Instructions:

1. Remove any remaining skin and bones from the Pelamide fillets and slice them thinly.
2. Place the sliced Pelamide on a serving plate, arranging them in a single layer.
3. In a small bowl, combine lemon juice, olive oil, minced garlic, salt and pepper. Mix well.
4. Pour the lemon dressing over the sliced Pelamide, making sure to cover each piece completely.
5. Cover the plate with plastic wrap and refrigerate for at least 30 minutes.
6. Once ready to serve, garnish with some fresh herbs and serve chilled.

Verdict:

Pelamide Carpaccio is a delicious and refreshing appetizer that highlights the delicate taste of the fish. The lemon dressing adds a zesty flavor that harmonizes perfectly with the soft texture of the Pelamide slices. This dish is a great choice for special occasions or a gourmet dinner party.

Serving Suggestions:

Serve Pelamide Carpaccio as a starter or along with a fresh green salad. Enjoy with a glass of crisp white wine for a complete gastronomic experience.

Artichoke Salad Recipe

Ingredients:

• 4 medium-sized artichokes
• 2 lemons, juiced
• 4 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• 1 tsp Dijon mustard
• 1 tbsp honey
• 1/4 cup chopped fresh parsley
• Salt and pepper

Instructions:

1. Fill a large pot with water and add some salt and lemon juice.
2. Cut off the top third of each artichoke and remove the tough outer leaves, leaving only the tender inner ones.
3. Cut off the stem and remove the fuzzy choke from the center of each artichoke heart.
4. Cut the artichoke into thin slices and place them into the pot of simmering water.
5. Cook for 10-15 minutes, or until the artichokes are tender.
6. Drain the artichokes and rinse with cold water. Pat dry with a paper towel.
7. In a small mixing bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, honey, salt, and pepper.
8. In a large mixing bowl, combine the cooked and cooled artichokes with the dressing. Toss to coat.
9. Garnish with chopped parsley and serve.

Verdict:

Artichoke Salad is a fresh and vibrant dish that highlights the natural earthy flavor of the vegetable. The dressing adds a zingy touch of lemon and garlic, while the honey balances out the flavors. Serve this salad as a side dish or enjoy it as a light lunch or dinner.

Serving Suggestions:

Artichoke Salad pairs well with grilled chicken or fish. Alternatively, you can add it to a sandwich or wrap for a healthy and delicious lunch option. Serve with a glass of chilled white wine to complete the meal.