Roundnose grenadier steak
A cross-cut slice of the carcass of the deepwater fish grenadier on the spinal bone, with white slightly watery tender meat of a delicate sweetish taste, for breading, baking and grilling.
Roundnose grenadier steak is a cross-cut slice of the carcass of the deepwater fish grenadier on the spinal bone, with white, slightly watery tender meat of a delicate sweetish taste almost without a fishy smell. It is breaded and pan-fried, baked in foil, under a cheese crust and in a cream sauce, steamed and grilled and served with lemon, vegetables and potatoes.
Recipes with this ingredient
Baked small-eyed macrurus steak with vegetable sauté is a harmonious combination of tender fish fillet and aromatic vegetables that offers true gastronomic pleasure. Macrurus, dwelling in deep waters, has a soft and juicy texture that reveals beautifully when baked. The vegetable sauté, made with butter and garlic, complements the dish with light, sweet-spicy notes. This dish is perfect for both everyday dinners and festive tables. The delicately flavored fish pairs wonderfully with the tenderness of zucchini, the sweet-sour tones of tomatoes, and the spiciness of thyme. Garnishing with herbs adds freshness and makes the dish even more appetizing. Every detail in this recipe is designed to create a flawless culinary composition.
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