Right now it is apparently the season for fish, although it looks more of a roast duck and braised red cabbage. Years ago, we like this one day off on Kamenjak hooks soaked, but luckily we had with him chestnuts, Mortadella and mayonnaise, because otherwise they would be hungry. Many cup chestnuts we Italians are 20m away soaked a 20 hooks litrco mistaken for white, which further contributed to the fall atmosphere. If I might cook it before we drink it, it'd be even more lušn.
But leave the fishing pros. In the fish markets to get almost anything you want. Suppose the Adriatic sea bass on this one figure was 850g with its nadporcijskimi quite impressive.
Faithful readers have probably noticed that lately devote more classic dishes, which is related to the reduction of stress in family members with prefinjenejšim taste.
This time he roamed bass direct into the oven for 15min at 200 ° C. And it's everything a man needs to know the fish baking in the oven. In the period from the shop to the oven is fine if the fish as much as possible in a cool, for what are they perfect winter days. At home it just posoliš and nalimoniš to await better inferno.
All accessories are optional. This time it was a band of Mediterranean fruit:
- malancana
- flask
- red and green peppers
- carrots (not really do not know how the Mediterranean, but what a half)
- Onion
- Garlic
- Thyme
All sestanive nasekljaš to cleanse and not too small pieces. I have all pulled together a few times on Mon Palje olivcu pan, kitchen smells to me, otherwise, this step is no more matter. Matter shaken about fish before you put a diagonal oiled in pleh.
You close the oven and open the bottle Santomasove Malvasia. For better wait a couple šnit cut off the bread and the slightly osoljenega tapkaš and popopranega olivca on their plate.
Where prepare your fish in any way, nikoliiiiiiiii, again, nikoliiiiiiii not you put next to peppers, unless you want to Đuveč. Pepper cover too delicate taste of fresh marine fish. Yes in the stew of carp, which sucks the mud carp is given to cover the stench of pepper.
Again, nikoliiiiiii peppers. It is allowed only if it is your personal taste itself. Then you can also put jam and sauerkraut al.
And Greetings
Andrew - Piran
Andrew, a very common combination of fish in the Adriatic in Trieste, the fish sauce. Even gentle trout is typically obtained in this way. And we know that raw garlic and parsley kill everything.
But the combination described me very friends. Is not it also a very strong dish, as FIŠ stew that you mention. Vegetables are fried very quickly, because everything is baked together for only 20 min, and stays fresh and krustljava.
We were practically the same dish eaten in top restaurants Villa Boselli , Italy. We're licked his fingers.
What would you do bass?
[...] At the moment it is not clear whether Families Fonda produced Savudrija pyranose or bass, but he disregards much of the legal formal designation as a fine feature of this bass to come home alone. Caught in the morning for dinner in the oven already. [...]