I love the fish ... and not a vulgar joke! Before
not like eating so I often cook a little, I went to the bench and take only fish bream or sea bass. This summer, I do not know why, something clicked in my taste buds, and now I can not do without!
Who knows, maybe you'll become superintelligent!
I found that has a lot to choose, and know how to cook with the right timing, the fish overcooked it becomes dry and has a bad texture.
Ingredients: 1 kg
diamond (mine is bolted , quality and most delicious without scales)
potatoes oil salt
lemon rosemary garlic
laurel
If the noise is already clean and scaling (If not bolted) simply rinse under running water, absolutely NOT remove the skin, is extremely useful for cooking. It took me slightly to wash it weighed so much and I could not do jack! Fortunately there's a video of my fight with the roar ... U_U '
I plugged in the belly of salt to absorb the liquid, and a slice of lemon . The
are simply potatoes peeled, cut, salted with the brine from Bologna, and oiled, better not to do too much because the noise is huge and does not leave much space.
Place the flounder into the pan, fill the four empty spaces with the potatoes, put a little oil on everything and bake at 200 ° C for 40 minutes .
During cooking you'll see the skin to make huge bubbles, I was afraid I would explode, and I already saw a descaling the oven! Fortunately it did not happen.
While the fish was baked in a bowl I made in a mixture of: oil, crushed garlic, rosemary, bay leaf, salt . Aormatizzato The oil obtained is to be paid on the fish, and covers very well the flavor of any fund, not heard too much in his mouth.
When cooked remove the skin easily, the bones are very few, and the fish remains soft.
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