- 4 x 80g redfish fillet -deboned
- 1 lemon
- 2 cloves garlic
- Flour mixture (- with a proportion of 8-10% hemp flour , 5% hemp protein powder)
- oil for frying
The fillets are washed, dabbed dry and acidified with lemon juice, thoroughly salted and lightly floured with the skin side, excess flour is carefully knocked off.
To prepare, place the fish fillets skin side down in a hot pan with oil, turn the heat to low and let them fry slowly. After the heat is reduced, the garlic cloves can be added to the pan, roughly pressed. Here the dry skin can remain on the cloves, this protects them from burning too quickly, but does not prevent the flavors from developing. Depending on the stove, fry the redfish for about 4-6 minutes on the skin side, turn and then fry for about 30-60 seconds on the meat sides and serve.
For this purpose, purchased black spaghetti can be used, but if you have a pasta machine, you can easily make it yourself.
- 300 g flour
- 2 eggs
- 1 tablespoon olive oil
- 1/2 tsp. salt
- 20 g sepia ink
- a little water if necessary
To prepare the dough, sift the flour into a mountain on the work surface and make a well in the center. Add the eggs, oil, salt and sepia ink to the well and mix slowly with the flour.
Slowly mix with the flour, working in a little from the edge of the well, until a thick dough is formed. From now on, knead with your hands until a uniform dough is formed. This should be quite firm and dry.
If it is still too firm, add a little water. Knead the dough well so that an absolutely homogeneous mass is formed.
The dough should rest in the refrigerator wrapped in plastic wrap for at least an hour before further processing into spaghetti or desired product.
CBD infused Parmesan Espuma
- 360 ml milk
- 120 ml cream
- 1 g salt
- 1 g pepper
- 1ml CBD MCT oil
- 200 g Parmesan cheese – finely grated
The milk is heated to just before boiling point, removed from the heat, and the Parmesan and CBD oil are gradually stirred in and then left to infuse for about 20 minutes. Now, cream, salt and pepper are added and seasoned, and strained through a fine sieve.
The strained Parmesan milk is now placed in a siffon and topped up with 1-2 pressurized cartridges, shaken thoroughly and stored in the refrigerator for at least 6 hours before consumption.
To serve, the espuma is churned until cold.
We served the redfish fillet with a small nest of arugula with a little high quality olive oil and toasted, shelled hemp seeds and tomato concasse sautéed in garlic oil.