Since I just brought it up let’s start with the pejerrey or South American Silverside family... Since I just brought it up, let’s start with the pejerrey , or South American Silverside family,... Comparte esta información por correo electrónico Comparte esta información por correo electrónico First of course our mise en place – cleaned fillets of pejerrey large pinches of salt pepper and... First, of course, our mise en place – cleaned fillets of pejerrey, large pinches of salt, pepper and... Las tres fotos muestran 4 bonitos y una barracuda un pescado azul y unas agujas todos se pescaron... Las tres fotos muestran 4 bonitos y una barracuda, un pescado azul y unas agujas, todos se pescaron... Los momentos claves son cuando comienza a moverse la marea y una hora después de la máxima creciente... Los momentos claves son cuando comienza a moverse la marea y una hora después de la máxima creciente... Mound the rice on a plate top with two fillets per person and spoon the sauce over the fish and... Mound the rice on a plate, top with two fillets per person, and spoon the sauce over the fish and... UAN IMAGEN DEL pejerrey A PUNTO DE SALIR DEL AGUA UAN IMAGEN DEL pejerrey A PUNTO DE SALIR DEL AGUA By now your white rice should be ready to go if you’re using it. Sprinkle it with the mustard powder... By now your white rice should be ready to go if you’re using it. Sprinkle it with the mustard powder... Add the remaining sauce ingredients incorporate well and simmer for 4-5 minutes to blend the... Add the remaining sauce ingredients, incorporate well, and simmer for 4-5 minutes to blend the... Set the fillets aside to keep warm. Pour the liquid into a small saucepan and bring back to a simmer... Set the fillets aside to keep warm. Pour the liquid into a small saucepan and bring back to a simmer... Flip them over to cook the part that was out of the liquid. Flip them over to cook the part that was out of the liquid. . . In a shallow pan put the white wine and fish stock and bring to a simmer. Place the doubled over... In a shallow pan, put the white wine and fish stock and bring to a simmer. Place the doubled over... Fold them over double skin side out. Fold them over double, skin side out. Brush the fillets with the lemon juice and then sprinkle generously with the salt pepper and nutmeg... Brush the fillets with the lemon juice and then sprinkle generously with the salt, pepper and nutmeg... Here’s your mise-en-place – the fillets of pejerrey scaled and boned; eggs chopped parsley salt... Here’s your mise-en-place – the fillets of pejerrey, scaled and boned; eggs, chopped parsley, salt... . . . . . . LO MEJOR. Julio Mercado logró capturar este pejerrey de 42 centímetros. Fue el mejor de la jornada.... LO MEJOR. Julio Mercado logró capturar este pejerrey de 42 centímetros. Fue el mejor de la jornada.... Serve with a sprinkling of the remaining chopped parsley a lemon wedge or two and the classic... Serve with a sprinkling of the remaining chopped parsley, a lemon wedge or two, and the classic... . . . . When the second side is nice and golden brown too remove the fillets to some paper towel to drain... When the second side is nice and golden brown too, remove the fillets to some paper towel to drain... . . . . Cook for approximately 4-5 minutes until the underside is golden brown then flip the fillets over... Cook for approximately 4-5 minutes, until the underside is golden brown, then flip the fillets over... . . . . Dip the floured fillets into the egg mixture again making sure that they’re well coated. From there... Dip the floured fillets into the egg mixture, again making sure that they’re well coated. From there...
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