How Friendship Bracelets :music

THE COOKING OF THE PAUL FISHER: THE MUFFIN OF SABRINA Cefalo

Here Paul is cleaning the mullet .......

the mullet is a fish common in our seas, the first thing to do is scaling: Paul used a pair of scissors "SPECIAL" in the market there are special desquamation.

to our question: why remove the scales ?, Paul has candidly said that ........ the skin of the fish is good to eat, then it makes sense to let the scales, where the fish is grilled instead, the skin tends to dry up and then it is no longer edible.

Paul, however, equally flaky fish and passes in much olive oil so it does not stick to the grill and enjoy even the skin.

In grilling it must be remembered to find a sweet cooking, away from the coals otherwise the fish becomes too dry.

Fish you then open the belly with scissors, removing all the innards, all the remaining blood and tissues must be removed, then the head comes off, which in this case is not edible and pass under fresh water for washing.

If the sample has eggs, we will find a bag full of long balls just below the jelly belly: the eggs are delicious to eat pan-fried with a little olive oil.

At this point the fish is ready preparations for the next: even if you put the grill Paul advised us to open the fish in half and put it on the grill open, but not filleted, flavor gains.

In the case that these are necessary threads, you must equip a boxcutter nice sharp blade and very flexible, at that point, fitted with sturdy gloves, you begin filleting: with This system is still leaking out the meat close to the central spine which is the most flavorful fish ....

Paul with the help of Hilde has a couple of filleted mullet for a tasty and original recipe : in a pan with a little oil fry garlic has a dress, rosemary, then add leeks and carrots, has blended with white wine and added mullet fillets, cut into pieces, then added a little 'salt of the Himalayas, a handful of capers and red pepper at the very end, a spoonful of cream and a sprinkling of organic parmesan.

Obviously our skepticism about the use of cream and Parmesan cheese was evident, there are also some good

been criticized by some purists fish actually ....... the dish was great and ended up in a few minutes