The staff of Golfomar is proud to share its favourite recipes for fish and fish products on sale. It's not only our years of experience but also the strength of our Ligurian roots - the region with some of the best fish cooking traditionsinItaly. We are glad to be able to share these recipes with the customers of Golfomar.
Our recipes include:
Click on the recipe to open the dedicated section. Contact the company if you need further information! Call us on 0187 933871
dentice al forno.jpeg
Ingredients for 4 people:
Method: Start by cleaning the seabream: cut off the gills and fins with scissors, slice along the belly and remove the entrails. Remove the scales passing a knife or the appropriate tool over the back of the fish from the tail towards the head. RInse the fish under running water and pat dry with paper towels.
Now stuff the belly of the seabream with parsley, chopped garlic, rosemary, salt and pepper.
Cover a baking tray with greaseproof paper, drizzle with a little olive oil and place the fish on top.
Prepare a mix of oil, lemon juice and salt. Make three cuts on the belly of the seabream and pour the freshly prepared juice into each cut and fill it with rosemary. Sprinkle the fish with salt and a little olive oil and add half a glass of water.
Peel and blanch the potatoes, cut them into thin slices and place them on the sides of the fish, without overlapping. Add a clove of garlic, some rosemary and cover everything with a drizzle of oil.
Bake the seabream in the oven at 180 ° C for about 20 minutes (the fish is cooked when the eye is completely opaque), baste the fish in its juices whilst cooking to keep it moist.
Serve the seabream filleted and drizzled with olive oil and lemon to taste.
seppie in umido 2.jpeg
Ingredients for 4 people:
Method: Clean the cuttlefish, washing them under water and cutting into wide strips.
Prepare a mixture of garlic, onion, carrot, celery and parsley, put it in a pan with hot oil and let it brown for a few minutes. Once browned, add the cuttlefish, cook for about 5 minutes and pour in the white wine. Let it reduce.
Add the tomato sauce, diluting it with a little hot water, add the chilli pepper and salt to taste. Cover the pan with a lid and simmer for about half an hour.
Once cooked, serve the cuttlefish warm accompanied by croutons.
ricetta Seppiette gratinate