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Dentex fillet, with season vegetable
Preparation
Springle the dentex fillets with olive oil, salt and pepper.
 
In a deep baking pan, heat the olive oil and all the vegetables together to brown.
 
Add the vegetable stock, the tomato juice, the thyme, the cress and the rosemary. Allow the mixture to boil for a few minutes.
 
Put the vegetables in the baking pan, add the fish on top and put it in a pre-heated oven (170 º) for about 20 minutes.
 
Remove the fish and keep it warm. Allow the vegetables in the pan so as to absorb all the broth.
 
Serve the vegetables on the plate with the fish on top.
Squid stuffed with vegetables and feta, artichoke puree and tomato sauce
Wash the squids and season them with salt and pepper.
Cut thinly the legs of the squids.
In a shallow pan sauté the onion, the garlic, the vegetables and the squid legs in olive oil and then add the rice. Let it heat for a while and when it becomes cold, add the dill and the feta cheese.   
 
Stuff the squids with the mixture and put them in the oven. Pour  the sauce over the squids, cover the large baking pan with aluminium foil and bake in a pre-heated oven (160º) for about 20-25 minutes.
 
Serve the squids cut in slices on the puree and pour over the sauce.    
Lobster with champagne sauce and chickpea puree
Preparation:
Chop the lobster lengthwise and remove the meat.
Saute the lobster’s meat in a pan with olive oil and when it browns add the saffron and the champagne.
 
Let it simmer until liquids are reduced to 1/3 and add fresh cream.
 
Lower the heat and continue cooking until the sauce thickens.
 
Improve the taste with salt and pepper.
 
Cook the vegetables in the grill or the oven’s grill adding a tablespoon of olive oil.
 
Cut the lobster in slices and put it in a platter. Pour the sauce over the lobster, add the vegetables and the puree and serve.
Sea bass /Sea bream on charcoal
Salt the fish and oil them with a brush before putting them over the charcoal. Do not put lemon before grilling them.
 
Put the fish on a grill, which could easily turn, and let them cook for 5-6 minutes, relatively close to the charcoal so that a crust may form on the outside which could keep the juice of fish inside. Avoid making cuts on the fish, as in this way the fish will dry and lose its taste. Raise the grill higher, turning it frequently and let it cook slowly for another 15-25 minutes, depending on the size of the fish and the intensity of the heat.
 
Serve in a large platter, opening the fish and removing the bones, pouring over the oil and lemon sauce, adding thinly sliced parsely and onion as you prefer.    
(o) optional
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