counts In the Mediterranean sea bream has long been a popular food fish. For several years, she is also an integral part of selected fish counters. One reason for its rising popularity in this country could be the variety of possible forms of preparation. The sea bream is a fish that creativity can be the cook large open space.
In the countries of origin, Spain and Italy, the sea bream is eaten, preferably as a whole fish grilled with pesto aioli or fresh.
A slight Limonensoße with basil and tomato blends well with grilled sea bream, as well as a honey sauce with thyme or rosemary.
fit Serve with pasta, ratatouille made with zucchini, peppers and eggplant or fennel. The connoisseur drinks to prefer a chilled light red wine. Even in Asian cooking, the sea bream is popular. In general, they will here as fillet marinated with soy sauce and other spices and steamed in a bamboo pot, but also in the wok or the teriyaki plate fried. As a support to this Asian version Pasta and light beer is recommended.
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