I love lancet fish for its tenderness, softness and juiciness. There are no bones in it, except for the central cartilage. But we all know that during the heat treatment of this wonderful fish, a lot of fish juice is released. So let’s use this feature for good: cook it with paella. Let the juice soak the rice and make a delicious, fragrant dish out of it. And we don’t need fish broth.
Paella… It is difficult to add something new to the main recipe of this Spanish dish. But I tried anyway. It turned out delicious, satisfying and beautiful!
In the Cantonese dialect of Chinese, the name of this dish means “little gift”. “Dim sum” – steamed little edible treasures hidden in dough baskets are popular almost throughout Asia. But the most favorite dish is still, I think, Chinese. The filling can be different. Today we have chopped seafood.
Snacks “for one bite” are very convenient on the festive table. That’s the option I decided to offer today. Profiteroles made of custard dough with meat mousse and seafood mousse. In the center of the serving dish, so that it is absolutely New Year’s, you can put a conditional “Christmas wreath”.
Very tender and light salad. The recipe was found on the Internet. Many thanks to the author. I apologize for the quality of the photo, we have torrential rain and a hurricane.
