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SHORT RIBS WITH CHIMICHURRI

SHORT RIBS WITH CHIMICHURRI

Place the short ribs in Chimichurri sauce and leave to marinate. ​Peel and wash the potatoes and then slice using a mandoline. Drizzle olive oil into a Mibrasa casserole dish and lay down the slices slightly overlapping. Sprinkle with salt, pepper and nutmeg. Repeat this process with another layer. Cover with cream and milk, grated Emmenthal and repeat with another layer of potato slices. Cover the casserole dish with a high temperature resistant lid and place in the oven for 5 minutes. 

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MONKFISH MEDALLIONS WITH RAGOUT

MONKFISH MEDALLIONS WITH RAGOUT

Place the half peppers directly on the grill, open face down and cook for 4 minutes. Sprinkle salt on the monkfish medallions and lightly flour on each side. Place directly on the top grill and cook for 30 seconds on each side.

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SALMON AND LEMON SKEWERS WITH FENNEL

SALMON AND LEMON SKEWERS WITH FENNEL

Soak the skewer sticks in water for an hour to prevent them from burning in the oven. Slice lemons ​​into thin strips and cut salmon fillet into 2 cm thick cubes. Mix the oregano with sesame seeds, cumin, salt and pepper. Apply the marinade to the salmon cubes. Leave the salmon to marinate for at least half an hour before cooking.

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