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Chefs specials:          
Tilapia and peeled shrimps in puff pastry with leek
Preparation time: 35 min
Ingredients for four:
  • 400gr Epic tilapia fillet
  • 200gr Epic/Neptun raw, peeled and deveined shrimps
  • 1 small packet of puff pastry
  • 1 or 2 leeks
  • 1 pinch nutmeg
  • 2 dl white wine
  • 2 dl cream
  • 1 egg yolk
Seafood with asparagus
Preparation time: 35 min
Ingredients for four:
  • 1 kg Epic/Neptun seafood mix
  • 1 bunch of asparagus
  • butter
  • 20 cl cream
  • 2 eggs
  • pepper and salt
Cut the desired shape from the puff pastry, coat it with egg yolk and bake for 10-12 minutes in the oven at 220 oC. Wash the leek and cut into large pieces. Lightly fry the pieces and season with pepper, salt and nutmeg. Moisten with 2 dl white wine (if necessary thicken), add the cream and season to taste. Cook the tilapia fillet pieces in the sauce until tender together with the thawed, peeled shrimps. Cut the puff pastry open and stuff with the leek mixture, tilapia and shrimps. If desired, garnish with some deep-fried leek.
Peel the asparagus and cut into large pieces. Stew the gently in a knob of butter until tender. Whip 20 cl of cream and add 1 egg yolk. Mix this with the asparagus and seafood and season to taste with pepper and salt. Use the mixture to fill empty scallops shell or ramekins. Put in the oven at 180 oC for 15 min Garnish with finely chopped parsley. Serv the dish with crisp garlic bread.
Squid tubes stuffed with pangasius fillet a la osso bucco
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients for four:
  • Epic or Neptun squid tubes
  • 400 g pangasius fillet
  • 100 g carrots
  • 1 leek
  • 1 stick of celery
  • 2 tomatoes
  • 1 onion
  • herbs: thyme, garlic, rosemary, basil, pepper cayenne and salt
  • 1 teaspoon tomato puree
  • 1 egg white
  • olive oil
Pizza garnished with tomato, basil, Mahi Mahi and mozarella
Preparation time: 40 minutes
Cooking time: 15 minutes
Ingredients for four:
  • 200 g Epic Mahi Mahi fillets
  • 100 g mozarella
  • 100 g grated cheese
  • 200 g flour
  • olive oil
  • salt
  • 2 soup tomatoes
  • 20 g tomato puree
  • basil
  • pepper and salt
  • 1 clove of garlic
  • oregano
Mix the pangasius fillet with a shallot, a dash of olive oil and 1 egg white. Season well with cayenne pepper and salt. Stuff the tubs with the paste and leave for 1 hour. Cut the vegetables into medium sized pieces, fry lightly in olive oil and season with garlic, thyme, rosemary and basil. Add the peeled and chopped tomatos. On top of this place the stuffed tubes and cook covered for 25 minutes on a low heat, or place in the oven at 180 oC for 20 minutes. Check regulary if there is still enough liquid in the dish, and add a dash of water if needed. Leave the stuffed squids for a moment and thicken the vegetables with a teaspoon of tomato puree.
Prepare a pizza dough. Make a dough ball with 200 g flour, 2 spoons of olive oil, 70 g of water and a pinch of salt. Divine the dough into small balls and allow to stand for 1 hour. Roll out the small balls into a pizza and then cover with a paste - 2 lightly fried tomatoes and 20 g of tomato puree with basil, pepper, salt and a clove of garlic. Cut the Mahi Mahi into thin slices and dip them in the in the olive oil. Arrange these on the pizza. Also srrange the mozarella and sprinkle with the grated cheese. Garnish with a little basil and oregano and brush the edges with olive oil. Bake in the oven for 15 minutes at 210 oC.