Monthly Archives: April 2021

//April

Sea scallop in ginger crust, limoncello-carrot purée, kumquat jelly 

for the mushed carrot: 300gr carrots cut in slights slices 20gr butter 5ml Limoncello Lazaris 1gr cumin 300ml vegetable stock or water METHOD: In a pot we slightly brown the carrots with butter, we add cumin, salt and pepper. Then we quench with Limoncello. We add the vegetable stock or water and we cook our meal for 30 minutes. We add the carrots in

Sea scallop in ginger crust, limoncello-carrot purée, kumquat jelly  2021-04-24T10:32:40+03:00

Ceviche sea ​​bass fillet with Lazaris Crema di Limoncello and Kumquat

INGREDIENTS FOR ONE PERSON 300 gr. sea ​​bass fillet 4 teaspoons lime juice 3 teaspoons kumquat juice Juice of half orange fruit 4 pieces glazed kumquat 4 teaspoons Lazaris crema di Limoncello ½ clove of melted garlic 1 little piece of melted ginger 3 gr. Fresh onion 2 teaspoons olive oil Coarse salt Freshly grated pepper ½ chopped chili bell pepper Coriander leaves METHOD

Ceviche sea ​​bass fillet with Lazaris Crema di Limoncello and Kumquat 2021-04-01T10:15:38+03:00