CHEF RECIPES

At the beginning, the selection of products that we offer on our website was exclusively for the best chefs. You can find here their recipes designed to enhance our ingredients; we thank all of them for this valuable contribution.

 

POACHED BACALAO LOIN ON MARINIERE SAUCE WITH FRESH PEAS

Gabriele Milani

Chef de Cuisine for Drawing Room Hong Kong 

Gabriele’s impressive CV includes Michelin starred restaurants in London, Paris, and Barcelona. Now heading up the kitchen at Drawing Room, Gabriele continues to work with Chef Paolo Cassagrande who was his mentor at Lasarte.

Chef Gabriele works with many of the products you can find on our website

Here is his recipe for:

Poached bacalao loin on mariniere sauce with bacalao tripe and fresh peas

Ingredients

Poached bacalao:

400 gr Bacalao loin Giraldo
mariniere sauce
fresh peas
100 gr Bacalao tripe Giraldo
parsley
extra virgin olive oil pianogrillo

The mariniere sauce:

40g olive oil
200g water
100g fish stock
15g flour
1 garlic clove
salt

For the cod tripe:

Bacalao tripe Giraldo
water

Preparation

Split the loin into portion of 100 gr each.
In a casserole dish place the mariniere sauce, the bacalao loin and a bit of tripe cutted into small pieces. Cover with a lid and simmer for about 5 minutes.
Add the fresh peas and cook for 3 more minutes.
Pour a drop of Pianogrillo extra virgin olive oil, add a bit of chopped parsley and check the seasoning of the sauce.
In a pan, place the oil and the garlic and cook until it starts to turn gold. Remove the garlic and add the flour, mix with the help of a whisk and add the water and the fish stock. Cook for about 20 minutes.

Remove the skin of the tripe from both sides scraping with a cloth.
Wash the tripe and soak over night in water.
The next day, using the same water transfer the tripe into a casserole dish and bring to the boil very slowly.
Cool down the tripe in the same cooking water and rest in a fridge overnight.



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