Sea bream with potatoes and radishes

Just some elements akin to coconut cream, yoghurt, sugar, raspberries and cream are sufficient to arrange a scrumptious ice cream on a stick. Earlier than having fun with it, sprinkle it with grated coconut. Substances Dessert For eight items for eight 0.7 dl ice cream moulds 80 g of grated coconut ½ file 200g frozen raspberries, thawed earlier than use 80 g of coconut cream 80 g of vanilla yoghurt 50 g of powdered sugar 1 litre of double cream Learn how to proceed Preparation: approx. 20 minutes Freezing: at the least 5 hours Complete-time: 5 h 20 min Calmly toast the grated coconut without including fats in a non-stick pan and put aside. Finely grate the zest of the lime and squeeze the juice. Combine the raspberries with lime juice. With an electrical mixer, combine the coconut cream with the yoghurt, the icing sugar and the double cream, till you get a frothy cream. Incorporate half of the grated coconut. Pour the raspberries and coconut cream alternately into the ice cream moulds.

The fish is on stage on the desk. These oven-baked sea bream are served with an appetizing and crunchy aspect dish of browned potatoes and radishes. Elements Foremost course For four individuals four sea bream of approx. 400 g 2 lemons 6 tablespoons of olive oil salt pepper 600 g of potatoes 2 bunches of radishes 20 g of panko or breadcrumbs The way to proceed Preparation: approx. 30 minutes Cooking within the oven: approx. 20 minutes Complete-time: 50 min Warmth the oven to 200 ° C. Rinse the fish with chilly water and dry them with kitchen paper. Organize them on a baking sheet lined with parchment paper. Reduce the lemons into slices and insert them into the ventral cavities of the fish. Brush the fish with oil and season with salt and pepper. Bake them within the middle of the oven for approx. 20 minutes. In the meantime, lower the potatoes into wedges and brown them in oil over medium warmth for approx. 15 minutes. Chop the radish leaves and set them apart. Halve the radishes, add