Right now it is apparently the season for fish, although it looks more of a roast duck and braised red cabbage. Several years ago we were one day went on like this Kamenjak hooks soaked, but luckily we had with him a chestnut, mortadella and mayonnaise, because otherwise they would be hungry. Many cup chestnuts were the Italians, which are 20m away dipped one hooks 20, litrco mistaken for white, which further contributed to the fall atmosphere. If I might cook ga ga before we drink, it'd be even more lušn.
But leave the fishing pros. In the fish markets to get almost anything you want. Let this one Adriatic sea bass in the picture was nadporcijskimi 850g with its quite impressive.
Faithful readers have probably noticed that lately focused more on classic dishes, which is associated with reducing stress in family members with prefinjenejšim taste.
This time he made a pilgrimage bass direct into the oven for 15min at 200 ° C. And it's everything a man should know the fish baking in the oven. In the period from trade to the oven is fine if the fish as much as possible in a cool, for what are they perfect winter days. At home you just posoliš nalimoniš and 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 I 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 olivcu Palje pan to smell my kitchen, but otherwise this step do no more. Matter shaken about the fish that you previously oiled placed diagonally in pleh.
You close the oven and open the bottle Santomasove Malvasia. Easier to wait for a pair of cut off šnit bread and ga tapkaš in slightly salted and popopranega olivca on his plate.
When you prepare the fish in any way, nikoliiiiiiiii, again, nikoliiiiiiii not you put next to the peppers, unless you've got so much Đuveč. Pepper cover too delicate taste of fresh marine fish. Yeah, the carp stew, where the stench of mud carp is given to cover the stench of pepper.
Once again, nikoliiiiiii peppers. It is allowed only if it is your preference,. Then you can give as well as jam and sauerkraut al.
And best regards
Andrei - Piran
Andrew, a very common fish in the Adriatic is a combination of fish sauce from Trieste. Even gentle trout are typically obtained in this way. We know that raw garlic and parsley kill everything.
But described combination of me very friendly. Is not it also a very strong dish like stew Fiš to mention ga. Vegetables are fried very quickly, because everything just baked 20 minutes, it stays fresh and krustljava.
We are practically the same dish eaten in top restaurants Villa Boselli , Italy. We're licked his fingers.
With what do you do bass?
[...] At the moment it is not clear whether Families Fonda produced pyranose or Savudrija bass, but he does not care so much on the formal legal name as on the fine characteristics of the bass to come home to yourself. Caught in the morning for dinner in the oven already. [...]