by Sydney Van Volen | 28 Dec, 2018 | Recette
Rouget snacké, Risotto vert et ratatouille courteRouget : Préparation: écailler, enlever la tête et vider. Couper le long de l’arête centrale jus qua la queue sans la couper, retourner le poisson et faite l’autre cote : vous laisser la queue.Couper l’arête centrale :...
by Sydney Van Volen | 2 Nov, 2018 | Recipe
Red Mullet (Mediterranean Rougets) on a green creamy Risotto and ”aldente” ratatouilleIngredients for 4 people:1./ 4 small red Mullets, nicely cleaned, not a single bones. It requires to prepare the fish your self which takes a bit of time as with a pincer...
by Sydney Van Volen | 2 Nov, 2018 | Recipe
Red Mullet (Mediterranean Rougets) on a green creamy Risotto and “aldente” ratatouilleIngredients for 4 people:1./ 4 small red Mullets, nicely cleaned, not a single bones. It requires to prepare the fish your self which takes a bit of time as with a pincer...
by Sydney Van Volen | 2 Nov, 2018 | Recipe
Red Mullet (Mediterranean Rougets) on a green creamy Risotto and „aldente“ ratatouilleIngredients for 4 people:1./ 4 small red Mullets, nicely cleaned, not a single bones. It requires to prepare the fish your self which takes a bit of time as with a pincer...
by Sydney Van Volen | 2 Nov, 2018 | Recipe
Red Mullet (Mediterranean Rougets) on a green creamy Risotto and “aldente” ratatouilleIngredients for 4 people:1./ 4 small red Mullets, nicely cleaned, not a single bones. It requires to prepare the fish your self which takes a bit of time as with a pincer...
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