For all those who like carp but do not like the shells to end up on all sides. In this way, grass carp, pike, larger bauška, bream, etc. can also be peeled.
Modern fish farms are reminiscent of ponds that centuries ago the economists of Zagorje feudal lords dug next to castles. Perch, sturgeon, catfish were favorite foods, and a wooden boat and net were part of the landscape.
With traditional fried squid, grilled squid and risotto, this combination of fried and salad will be a real competition. A refreshing combination of vegetables, with a striking taste of anchovy fillets and dressing, brings a touch of the Mediterranean to your table.
We usually associate light food with summer, relaxed days full of activities that make us happy and - a slim line, which arises as a result of such a life. Light, tasty and simple - so is this salad with shrimp.
At the mention of cartoccia, lovers of Italian food are already licking themselves. Shark cartoccio in short means that shark steaks along with vegetables, anchovy fillets and a rich Mediterranean marinade are wrapped in baking paper and baked in the oven in its own juice.
What Portugal was like as a naval power is generally only hinted at by the monuments to its famous sailors. But on the Portuguese table, the sea still plays an important role, from sardines and cod to salmon, gilthead sea bream and crabs.
Gentle scrambled eggs in the embrace of more aromatic smoked salmon with pliable spinach in sweet cream are the sensual actors of this little culinary story. Why not "tell" her to the better half? Enjoy together!
Helene D’Arica named her restaurant “Le Bistrot des Artistes” (Bistro of Artists) in Nice, from which this recipe originates, in honor of famous artists who spent their summers there and dined in charming Provencal inns.
Fresh fish with the addition of vegetables and spices is good at any time of the year. The toothpick prepared in this way best reveals its and the most carefully preserved features.