Paleo Fish Plate With Vegetables

Paleo Fish Plate With Vegetables

These fish plate with vegetables paleo variation. You will remember for a long time. You should prepare for a quiet evening and wait should not be too hungry, for it takes a little until everything is ready.

Marine fish Ingredients for 4 people:

• Squid (about 400g)
• Scallops (some)
• Tuna (2 pieces)
• Salmon fillet (2 pieces)

Ingredients vegetable stir-fry:

• Paprika (2 pieces)
• Leeks (2 bars)
• Bulbs (2 pieces)
• Olive oil (some)
• Fish broth (from boiled fish scraps, ¼ l) *
• White wine (shot)
• Osborne Veterano, Cognac (shot)
• Sage (something to taste)
• Lemon (1/2 half)
• Nutmeg
• Salt
• Pepper

Preparation:

The peppers into pieces, cut the leek into oval slices and dice the onions. All fry in olive oil with salt, pepper, nutmeg and sage seasoning and then add (homemade fish broth *) fish stock. Then still a good shot of cognac and white wine comes to this. Mix well and simmer until the vegetables are still firm to the bite. Finally comes still plenty of lemon juice to the vegetables.

* Fish broth: In our fishmonger can I order fish remains, since there is still much filleted themselves. In a large pot, the fish remains (bones / fish heads) with plenty of water, onions, and soup vegetables (carrot, leek, parsley, celery and a piece of cauliflower) cooked until the release the fish remains from the bones. Pour the broth through a sieve. Then let the broth boil and something with salt, pepper.

Squid:

• Tuna (small)
• Olive oil (some)
• White wine (shot)
• Osborne Veterano, Cognac (shot)
• Salt
• Pepper
• Oregano (1/2 tbsp)
• Garlic (2-3 cloves)

Preparation:

The squid have in her bag a kind of backbone, which is somewhat reminiscent of a plastic strip. This is first removed by simply pulling in all animals.

Heat the olive oil in a pan and fry the prepared squid in it strongly. Then they are salted and peppered and deglaze with white wine and a dash of sherry or Conjac. You should then continue as long as fry until they start to become soft. Finally, the finely chopped garlic arrives and is being stirred. Once you have a little further to simmer, to set the squid warm.

Scallops:

• Scallops (some)
• Olive oil (about)
• Salt
• Pepper

Preparation:

Sear scallops in olive oil and season with salt and pepper and then keep warm.

Tuna:

• Tuna (2 pieces)
• Olive oil
• Salt
• Pepper

The tuna is seared in olive oil only from both sides and season with salt and pepper.

Salmon fillet:

• Tuna (2 pieces)
• Olive oil
• Salt
• Pepper

Again, the salmon fillets are fried in olive oil on both sides and seasoned only with salt and pepper. I always roast each variety of fish on their own, so that the fish and the spices combine well with the olive oil. This results in a typical taste each per fish places you can still clearly be tasted later.

Finally, all elements heat up the menu again vigorously and serve on warm plates as well. If you like, even a little lemon juice can reach the fish.