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Stuffed Potatoes with Vegetables and Porcini Sauce

Ingredients for 4 people 4 medium potatoes. 1 large eggplant. 1 red bell pepper. 2 green Italian peppers. 1 onion. 3 garlic cloves. salt. extra virgin olive oil. shredded mozzarella cheese. For the porcini sauce: 20g dried porcini mushrooms. 250g water to rehydrate the mushrooms. 1 carrot. 1/2 tablespoon cornstarch. Preparation Boil the potatoes in their skins for 30 to 35 minutes. Check that they're fully cooked, then take them off the heat and let them cool completely — it's best to leave them in the cooking water while they cool. Once they're cold, peel them and carefully hollow them out, leaving sturdy shells. Set the scooped-out potato flesh aside — we'll use it for the filling. Rinse the eggplant and cut it into small cubes. Put the cubes in a bowl, sprinkle with salt, and cover. Let them sit for a few minutes to release their bitter liquid. Wash the peppers, remove the bitter white pith from inside, and cut them into small cubes. Chop the garlic and onion into sm...

Grilled Fish and Seafood with Allioli


Preparing for the Christmas holidays with a beautiful grilled fish and seafood spread, complete with allioli!




Time

Preparation time: 80 minutes


Ingredients

for 4 people
  • 4 hake steaks.
  • 800g rock mussels.
  • 12 langoustines.
  • 3 medium cuttlefish.
  • 24 razor clams.
  • flour for dusting.
  • tempura batter for the cuttlefish.
  • chopped garlic and parsley.
  • salt.
  • extra virgin olive oil.

for the allioli

  • extra virgin olive oil.
  • 2 egg yolks at room temperature.
  • 1 clove of garlic.
  • salt.

for the tempura

  • 1 whole egg.
  • 250ml water.
  • 1 packet of soda water or sparkling water.
  • 200g cornstarch.
  • 1 tsp baking powder.
  • 1 pinch of salt.

Preparation


To make the allioli, put the garlic in a mortar and pound it with the salt. Add the two egg yolks and then, very gradually, add the oil in a thin stream, always stirring in the same direction. To keep the mortar from moving around, place it on top of a kitchen towel.
Keep it in the fridge until ready to serve.
Steam open the rock mussels.
Salt and flour the hake steaks, then fry them.
Prepare the tempura batter by mixing all the ingredients together.
Cut the cuttlefish into thin strips. Dust each strip with flour and dip it in the tempura batter. Fry in plenty of hot oil, then set aside on paper towels for a few minutes to drain off the excess oil.
Cook the langoustines on a hot griddle with salt and a few drops of oil.
Mix the chopped garlic and parsley with 50ml of olive oil and set aside.
Place the razor clams on a hot griddle with a few drops of oil. After 2 to 3 minutes, flip them over and drizzle the garlic and parsley oil on top. Cook for another 2 minutes, then remove from the heat.
Serve everything hot, freshly made, with the allioli on the side in a small bowl.

Notes

You can save money by using frozen fish.
For those who are celiac, use gluten-free flour to dust the fish.
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