This time I used a bread starter for the dough. For the filling: panela cheese, a bit of feta, and burrata liquid. Finished with an egg on top and butter.
Barramundi with Miso marinade and sauce, amazing recipe!
Ниже этого рецепта мой -по которому я готовила барамунди . Кстати можно приготовит лосось будет супер тоже
3 tablespoons mirin
3 tablespoons sake
1/2 cup white miso paste
1/3 cup sugar
6 (6- to 7-ounce) skinless black cod fillets, about 1 1/2-inches thick
Rye bread abraded baked beet mixed with a little bit of garlic, mayo and horseradish. Selyodka (pickled herring from Sweden) on top of beets, with mustard, pickles and fresh feel. Delicious!
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Roast plum and clementine duck with new potatoes, I used the recipe from my favorite Vietnamese book with adding some our favorite ingredients.
Roasted clementines and plum sauce give the duck a rich, fruity depth, and the Vietnamese touches make the whole dish incredibly aromatic. Sweet, savory, and umami flavors come together beautifully, with just a subtle hint...
I love fish and love cooking it—especially because it’s so hard to find really well-prepared fish in restaurants. Some of my favorites are barramundi, steelhead, and branzino.
This time I made barramundi with ginger and scallions. I marinated the fish with cornstarch and Shaoxing wine, then fried fresh ginger in a wok, added the fish, and after about...
