Stand Bistro’s name was inspired by its friendly marketplace atmosphere. It combines traditional and modern values, with their creative chef, Viktor Segal, offering lip-smacking one-course dishes made using fresh, quality ingredients – all with a little twist. Now, they’ve joint forces with FUNZINE to bring you a series of recipes. So come on, let’s treat our taste buds!
Here comes a light seasonal fish course, an upcoming specialty on Stand’s menu: baked sea bream fillet with vegetable timbale and beetroot-ginger sauce, á la Stand Bistro!
BOX
Baked Sea Bream Fillet with Vegetable Timbale and Beetroot-Ginger Sauce
Ingredients:
4 Sea Bream fillets
1 Red Bell seedless pepper (to be cut into 4)
1 Zucchini (sliced)
1 Porcini mushroom (cut in half)
1 Eggplant (sliced)
1 sweet potato (sliced)
Olive oil
Freshly ground black pepper,
sea salt, coriander seeds and thyme
For the beetroot-ginger sauce:
5 peeled beetroots
100 g sugar
200 g ginger
100ml olive oil
Cooking the sauce:
Boil the beetroots in plenty of water until soft, then blend and pass through a sieve. Add sugar and boil until it thickens into a sauce. Mix with ginger and oil.
Preparing the vegetables:
Put herbs and spices on vegetables, then grill them separately with olive oil. Season the fish fillets with salt, pepper and ground coriander seeds. Bake for ten minutes on 180 degrees.
How to serve: Stack vegetables on top of each other on a plate, pour the sauce around them, then place fish on top.
Stand Bistro
1051 Budapest, Sas u. 3.
MAP I. D4
Tel.: +36.1.411.0909
www.standbistro.hu