recipe suggested by Nunziatina .....
carpaccio croaker
After cleaning the fish (gutted, cut off the fins and scales) fillet and cut into very thin slices. Prepare an emulsion
with extra virgin olive oil, lemon, salt and pepper.
Then place the fish in a single layer, sprinkle evenly with the emulsion and a few leaves of parsley (finely wrought). Let rest for up to one hour before serving.
For this recipe it is essential that the fish is fresh, and Paul in this sense is a guarantee, he gave the day's catch. This is a recipe, suitable also for other fish, including oily fish like mullet.
For the emulsion I use salt on the ground time as the peppers I use the mixed beans. During this time I recommend using the new oil, gives a twist.
After cleaning the fish (gutted, cut off the fins and scales) fillet and cut into very thin slices. Prepare an emulsion
with extra virgin olive oil, lemon, salt and pepper.
Then place the fish in a single layer, sprinkle evenly with the emulsion and a few leaves of parsley (finely wrought). Let rest for up to one hour before serving.
For this recipe it is essential that the fish is fresh, and Paul in this sense is a guarantee, he gave the day's catch. This is a recipe, suitable also for other fish, including oily fish like mullet.
For the emulsion I use salt on the ground time as the peppers I use the mixed beans. During this time I recommend using the new oil, gives a twist.
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