Chef Saša Began

Chef Priska Thuring
25. svibnja 2018.
Chef Matija Bregeš
25. svibnja 2018.

BROAD BEAN GNOCCHI WITH SCAMPI AND TRUFFLE

Serves 4:
Ingredients:
  • 1.00kg potatoes
  • 1.00kg broad beans
  • 0.40kg scampi meat
  • 0.30kg flour
  • 0.10kg  grana padana cheese
  • 0.030kg butter
  • 0.2l olive oil
  • Salt, pepper
  Instructions:
  1. Prepare a stock made of scampi heads.
  2. Clean broad beans, clean and mash.
  3. Mix with boiled and mashed potatoes (half – half).
  4. Add eggs and flour.
  5. Form into gnochi and boil.
  6. Clean scampi.
  7. Put scampi into a pan and sautee.
  8. Add garlic and pour white wine.
  9. Once wine evaporates, add scampi stock.
  10. Once liquid is reduced, add gnocchi and mix.
  11. Allow to boil.
  12. Finish with gradna padana, olive oil and butter.
  13. Grate truffles on top.

MARINATED SEA BASS WITH CARROT AND FENNEL PUREE

Serves 4
Ingredients:
  • Sea bass cca 1.00kg
  • 1.00kg  carrot
  • 0.5kg  fennel
  • 2 dl olive oil
  • Salt, pepper
  • 1-1.5kg lemon
Instructions:
  1. Marinate fennel for 1-2 hours in squeezed orange juice
  2. Sea bass fillet marinate in squeezed lemon juice, add salt and pepper
  3. Boil carrot, make a puree, add olive oil, salt and pepper
  4. Once sea bass is done, serve o puree
  5. Dress with fennel
Chef:

Saša Began

Restaurant:

Foša