March 2013 (1 pcs)
November 2011 (1 pcs)
October 2011 (2 pcs)
September 2011 (1 pcs)
August 2011 (2 pcs)
July 2011 (2 pcs)
picture by Laura Valvanne
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Laura VALVANNE
laura_valvanne (at ) hotmail.com
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by Laura Valvanne
2 fresh perches per person
olive oil
fleur de sel
thyme
basil
oregano
Clean the fish and cut them open, take out the guts but leave the heads.
On a plate mix 1 dl of olive oil, 1 tablespoon of fleur de sel and 1 tablespoon of each; basil, oregano and thyme.
Spread the herby oil all over the fish and leave in the fridge to marinate for at least 1 hour.
Grill the fish on both sides and serve with mixed green salad.
During wintertime you'll miss the aroma of this fish dish!
olive oil
fleur de sel
thyme
basil
oregano
Clean the fish and cut them open, take out the guts but leave the heads.
On a plate mix 1 dl of olive oil, 1 tablespoon of fleur de sel and 1 tablespoon of each; basil, oregano and thyme.
Spread the herby oil all over the fish and leave in the fridge to marinate for at least 1 hour.
Grill the fish on both sides and serve with mixed green salad.
During wintertime you'll miss the aroma of this fish dish!
Salmon with Vin Santo & shrimp sauce
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I go J'Go jaffa 6/19/12 10:21 AM
This is just me thinking... jaffa 6/7/12 12:33 PM