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Please fave and comment on the original submission here: http://www.furaffinity.net/view/6276388/
Fabulous fish sitting with sensational squid and pleasing potoatoes. Simple, yummy and very tasty from the kitchens of
sanssouci
I used to blog about cuisine a lot on my defunct livejournal, but I still love cooking so I thought about submitting some recipes to
faccc
tonight dinner is PILCHARD FILLETS AND SQUIDS WITH POTATOES
I'm no fond of fish, but I lately realized I eat too much meat and that I have to learn to eat some more of it. Note: I'm Italian, so maybe some ingredients could be hard to find in other countries.
I found some fresh pilchard fillets and small squid at the market, and made them in the oven.
Put the fish in the pan, cover with a layers of breadcrumbs, then sprinkle some lemon juice ans spices on it.
Spices: whatever is your taste, I used a mix typical of Italy called Ariosto (commercial name), basically salt, rosemary and other herbs, mostly used for roasted meat, some pepper and coriander mix I did, that I grind freshly when needed, and an african spice called berbere' (http://en.wikipedia.org/wiki/Berbere), sort of a curcumin.
lay another bit of breadcrumbs on the fish, and a little bit of olive oil.
In the same pan, spread the sliced potatoes. Cut some thin round slices, keep the skin of the potato on (wash thoroughly before :P ), again, sprinkle with spices and olive oil. You don't need a lot of oil, just a couple of spoon for the whole thing.
Put it in the oven at 200 C (please, don't ask me to convert in Farehneit ;_; ), ad cook until the water released from the fish has dried and the battering is crusty. Serve hot! X3
It's good, not as a good plate of pork chops in my personal opinion, but not bad at all. Wine, anything white. I try not to drink too much, but I would have loved some Erbaluce, that is produced near here :9
Please fave and comment on the original submission here: http://www.furaffinity.net/view/6276388/
Allergy warning – recipe contains fish products
Fabulous fish sitting with sensational squid and pleasing potoatoes. Simple, yummy and very tasty from the kitchens of
sanssouci******************************I used to blog about cuisine a lot on my defunct livejournal, but I still love cooking so I thought about submitting some recipes to
faccctonight dinner is PILCHARD FILLETS AND SQUIDS WITH POTATOES
I'm no fond of fish, but I lately realized I eat too much meat and that I have to learn to eat some more of it. Note: I'm Italian, so maybe some ingredients could be hard to find in other countries.
I found some fresh pilchard fillets and small squid at the market, and made them in the oven.
Put the fish in the pan, cover with a layers of breadcrumbs, then sprinkle some lemon juice ans spices on it.
Spices: whatever is your taste, I used a mix typical of Italy called Ariosto (commercial name), basically salt, rosemary and other herbs, mostly used for roasted meat, some pepper and coriander mix I did, that I grind freshly when needed, and an african spice called berbere' (http://en.wikipedia.org/wiki/Berbere), sort of a curcumin.
lay another bit of breadcrumbs on the fish, and a little bit of olive oil.
In the same pan, spread the sliced potatoes. Cut some thin round slices, keep the skin of the potato on (wash thoroughly before :P ), again, sprinkle with spices and olive oil. You don't need a lot of oil, just a couple of spoon for the whole thing.
Put it in the oven at 200 C (please, don't ask me to convert in Farehneit ;_; ), ad cook until the water released from the fish has dried and the battering is crusty. Serve hot! X3
It's good, not as a good plate of pork chops in my personal opinion, but not bad at all. Wine, anything white. I try not to drink too much, but I would have loved some Erbaluce, that is produced near here :9
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/6276388/
Allergy warning – recipe contains fish products
Category Photography / Tutorials
Species Unspecified / Any
Size 700 x 500px
File Size 161.5 kB
Comments