Extraction Of Essential Oils Present In

fried zander

today I present one that must be not only fish fillet. I
a large, somewhat heavy Zander 2kg from my cousin, the fisherman had brought, fresh fish of course.

I've cut into pieces, stacked
up a casserole with some water and spices
.. like mustard seeds, pepper piment .. laurel übersteut
no salt or lemon .. fresh fish does not need that.

covered with thin slices of ham
purely baked in oven at 200 degrees top and bottom heat about 40 minutes.


been cooked done and continue cooking still leave something while I prepared the vegetables.

discs to cut a leek and carrot into thin, with a little butter
sauté, capers and a tablespoon of sour cream
..
it must remain firm to the bite.


now all been done ... with lemon pieces.
to simply a glass of water and bone plates.



.................................

because a large pike person for up to 2 is too large, my tip for insertion: Laying
the baked fish in a glass bowl, sprinkle with sugar and some salt, lemon juice with plenty of water ..
place very cold.
tonight I will be still a sizzling marinated in vinegar and sugar and salt, pour over onion slices and spices and fish.
would also have the Gräter softer.
............
I prefer the fish fillet or a good tk salmon ever before.
of the odor and taste of fresh fish ... I know it
from my childhood just not that fish smell, therefore, a good salted fish fry before not long, and acidulated with lemon werden.Das covers only the characteristic taste of its own, but the fish have just have not been reared in tanks and live off the land. as described in a television broadcast two ice-fishing Bodden also .. the perch from the other books taste differently ..

and such a fish can not cheap sein.aber if I convert to a restaurant .. what does it prefer to fire up the oven with very good ingredients. ..