Fish brisket stuffed with halloumi, pineapple and mushroom puree

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to 4085Make a unique brisket stuffed with Cypriot cheeses and mushroom puree in a recipe for demanding palates. Read the recipe below:

Recipe ingredients
- 300 grams of brisket
- 225 grams of fig jam
- 250 grams of halloumi cheese
- 150 grams of pineapple cheese
- 3 dried figs
- 1 onion
- 150 grams of sour cream
- ½ liter of mavrodafni wine
- ½ liter of red wine
- 50 grams of fresh butter
- 100 grams of demi glas
- salt
- pepper

Method of Preparation - Recipe execution
1. Put the fig jam together with the cheeses in the blender and make a puree that will fill our brisket.

2. Fill our brisket and have them in a pan

3. Heat our wines in a saucepan with the dried figs that we have made into a very small bowl and throw them in the pan with our stuffed brisket marinated for an hour.

4. Make the mushroom puree, sauté the chopped onion, add the mushrooms that we have cut into thick pieces until they get their liquids, add the cream until they set and then pass them through the blender to become puree, a little salt, pepper .

5. Saute our brisket in a frying pan to get color, remove them in a pan and finish in the oven at 160 degrees for 15 minutes. Quench with the marinade that we had the brisket and add a little demi glaze, tie our sauce with fresh butter.

By chef Konstantinos Lampardakis, Member of the Chefs Club of Greece