Skinned lightly squid with tomatoes and basilum pouré

Ingredients for Skinned lightly squid with tomatoes and basilum pouré

Instructions for Skinned lightly squid with tomatoes and basilum pouré

To prepare the Skinned lightly squid with tomatoes and basilum pouré recipe, please follow these instructions:

Baked tomatoes:
Start here. The tomatoes are halved and placed in a refractory dish lubricated with oil. Season with red onions cut into fine tern, fresh thyme, sugar, salt, olive oil and balsamic vinegar. Turn it all and behind it in the oven for approx. 30 min. At 160 g. The longer the time of low heat, the better the taste in the tomatoes. However, the time can be shortened at higher degrees of heat.

Lightning Tip: Tip: Season the fillet with salt and a little pepper (or other herbs after your taste) and cool them for 20 minutes. Before cooking. This gives a more firm meat structure and brings more flavor to the fish. Cut the fillet into pieces and season with a little oil. Step on the skinside on a hedge pan. Turn down the flare when the skinside has become golden. Cover over With stanniol and let the ladder finish with the skinside downwards. Once the meat has become "milky white" it is done.

puree:
Blend basil, peel and juice of 1/2 lemon, pine nuts, 2 tablespoons. Olive oil and maybe 1/2 fat garlic until it binds together.

Serve small potatoes to the court.