Montag, 28. Januar 2013
18:11 | 
von
johnny_what
weigh your fish and simply take the double amount of coarse sea salt, mix it with some egg albumens (e.g. for 1.5kg of salt you'll need three albumens) and cover up the whole thing... approx. 45 min with 200 degrees... DONE! i recommend some capers with onions and leeks, deglazed with some vinegar, and maybe some seasonal salad... yummyyummy
bon appétit!
Thema:
oxtail is probably the best meat to cook a D-licious soup...
most of it i'm going to freeze for some other time, for roasts, risotti or just soup, but what the really nice feature of it is - you got the fine flesh of the oxtail - nr. 21 on this picture
http://www.metzgerhils.de/artikelbilder/rind.gif
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