Recipes
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Pangasius loins on bonfire
The vegetables are cleaned and cut into wedges. The pangasius loins are placed in tinfoil with the vegetables. The Pangasius loins are seasoned on both sides with salt and pepper. Place the pangasius loins on the bonfire and cook for about 15 minutes....
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Risotto and gratinated redfish
Rinse the pearl spelt and fry it with bell pepper and shallots for about 2 min. Add the boiling broth while stirring every two minutes until it is absorbed and the pearl spelt has a good texture. Season with salt and pepper. 2 dl. cream and cheese is added an...
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Scallops on parsley pesto
Blend parsley, garlic, pine nuts and a bit of oil. Add the remaining oil little by little. Grate the cheese and add the cheese. Season with salt and pepper. Heat some butter in a pan and fry the scallops 3-4 minutes. Season with salt and pepper. Place t...
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Grilled squid tubes
In a large bowl, stir the olive oil, garlic, lemon zest and juice, oregano, salt and pepper together. Stir the squid tubes in the bowl. Cover them and put them in the refrigerator for 30 minutes (the pipes can be stored in the refrigerator for up to 1 hour...
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Surimi with tagliatelle
Heat a frying pan and add the olive oil, shallots, chili, lemon grass and ginger. Fry for 2-3 minutes. Add the white wine and bring to a boil. Cook until the wine is reduced by half. Add the cream and cook for another minute before adding the surimi. Stir ...
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Surimi salad
Clean and cut the spinach, lettuce and cabbage finely. Mix with orange wedges, chopped red onion and surimi. Whisk the orange juice, balsamic vinegar, olive oil and season with tarragon, salt and pepper. Pour the dressing over the salad.
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Tempura shrimp with chili mayonnaise
Beat the egg yolk with a few drops of vinegar. Add the oil a little at a time while constantly whipping (not too much at a time). Continue until the mayonnaise has the desired texture. Halve the chilli and remove most of the cores. Finely chop the chill...
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Shrimp in sweet'n sour sauce (Sot Chua ngọt)
Sauté the garlic golden in oil. Add the fresh and pickled shallots, carrot, bell pepper, chili, sugar, salt and pepper. Continue cooking and add the tomato sauce and vinegar. Let it all boil, while stirring in corn flour. Reduce the heat and let ...