Tag Archives: lime

Citrusy Scampi with fennel salad

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One day my husband brought home these strange-looking shrimps from a local fish market. A fishmonger called it ‘scampi’, wikipedia told it’s a kind of shrimps or langoustines. So, I’d decided to make a citrusy marinade as for shrimps and then fried it. Sliced fennel with cubes of bell pepper and orange segments worked out great with fried scampi. The smell was amazing! It turned out unbelievably delicious! This scampi recipe can be done in minimal time, super tasty and will leave you satisfied! Scampi with fennel-orange saladNow, it’s one of my favorite seafood meals. Moreover, it looks elegant and you can serve it as a top-class dish for your guests or for a romantic dinner under the stars in your garden. ūüôāIngredients for Scampi Recipe

Citrusy scampi with fennel salad

  • Servings: 2
  • Difficulty: moderate
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You can substitute scampi with large prawns.
Ingredients
3 large scampi per person as a starter or 6-7 as a main course
Marinade
2 tbsp olive oil
1 tbsp lime juice
1/2-1 tbsp orange juice
2-3 tsp orange zest
2-3 garlic cloves, crushed or chopped, as you like
1 tbsp fresh chopped coriander
S&P to taste
Salad
1/2 red onion
1 small fennel bulb or 1/2 large
1/2-1 bell pepper, red
2 tbsp extra virgin olive oil
2 tsp white balsamic vinegar
1 orange
S&P to taste
Serving
fresh chopped coriander
extra virgin olive oil or basil oil
Preparation method
  1. Cut the fennel and onion into  julienne (thin slices) and add to the mixing bowl with the balsamic vinegar and oil, toss in. Cut bell pepper into small cubes, add to the bowl. Remove the rind on the orange then cut into segments and add to the mixing bowl (save all orange juices and add it to the salad); gently toss in the bowl with all ingredients. Reserve at room temperature.
  2. Clean scampi, leave tails on if desired. In a bowl mix together olive oil, citrus juices, garlic, chopped coriander and orange zest. Add scampi and leave to marinate for 30 minutes to 1-2 hours. Heat the frying pan on a medium-high heat, add scampi without marinade. Cook for 2-4 minutes on each side, depends on the size of scampi. Season to taste.
  3. Season the salad and gently mix. Divide the salad evenly on plates. Serve salad with scampi placed on top. Sprinkle with finely chopped coriander and drizzle even more oil, if desired.
Enjoy!

Scampi in citrusy marinade

Sharing at 62nd FF party with Angie, co-hosts Jess, Prudy and all guests! Hope you all gonna love these bright, healthy and delicious dish!

Breakfast. Russian Salted Salmon.

¬† ¬†What homemade breakfast is¬†enjoyable for you?¬†For me it is a sandwich with homemade salted salmon. Thin slices of salmon on a piece of Russian rye bread. May be some butter, chopped dill.. No words! It sounds so delicious, so amazing! I’m already hungry! ūüėÄ
¬†¬† You can also add a¬†thin slice of lemon or lime.¬†The citrus really comes through, but doesn’t overpower the delicate taste of cured salmon. Such breakfast would be a great start to the day for sure!
¬†¬† Don’t forget to prepare a cup of fresh coffee or tea. Now you can enjoy the¬†incredibly tasty¬†breakfast!
     
¬†¬† We do like a red fish in Russia!¬† But during Imperial times in Russia not only fish with red meat were called “red”. Sturgeon, ¬†beluga (hausen) and sterlet were served for imperial dinners as “red fish”. List of red fishes was named not¬†by the color of the meat or by the breed, but by¬†excellent and tender taste, a certain size, and the prestige! It’s fishing was very difficult and sometimes dangerous. For example, beluga could weight up to 200-300 kg and could easily sinks the fishing boat. In 1827 beluga was fished with weight around 1500 kg!!! Siberian sturgeon got the title “The king fish” for it’s¬†strength¬†and size. So such dainty fishes been expensive, not everybody could buy it. Only for imperial family, noblemen and gourmets. Fishes with red meat (salmon) were more ordinary¬†and¬†often¬†were made salty for long¬†storage.
¬† ¬†Popular and widely-sold types of red fish in Russian are chum salmon and¬†pink or¬†hunchback salmon (they’re not very expensive), salmon and ¬†trout are more expensive species but definitely more tastier fishes. Nowadays,¬†it’s possible to¬†buy already salted salmon in supermarkets but many Russian women prefer to buy a whole fish (often it’s sold frozen) and cure it themselves. The¬†weather in Russian is cold most of the time, so fish’s head, tail and fins go well into soups and chowders, such comforting and nourishing¬†meal can easily warms you up.
 Cured salmon can be eaten as is, or on a slice of your favourite bread. It is a delicious appetizer, which accompanies vodka and other strong drinks. More pure vodka Рmore salmon should be eaten, it helps to reduce an alcoholic intoxication.
¬† I’m sure your guests would be glad to taste Russian salted salmon¬†and interested in the recipe.¬†Shall we keep it¬†in a secret?¬†Can’t say for you, but I’ll show you how to prepare it soon (you can find the recipe by clicking here).
  Stay healthy!