* i realise the title of this post isn't exactly specific: 'roasted whole fish'. yeah, okay, what kind of fish? does anyone know what kind of fish this is...? is it a red snapper (i don't think so)? or is it a loup de mer (i think it is)? i can never remember these things... all i know is it was freshly fished 'à la ligne' - meaning the fish was fished with an angler rod (is this the right term?) and not with a net. gee, so many questions today. but this fish is just to pretty. and well, it speaks for itself (blubb-blubbb-blubb). so, we roasted it, the nameless fish, and it was jolly good.
did i say jolly? and gee? in one post? god...
Ok I have one for you. Take 150g rosemary and thyme leafs and combine with 150g rapeseed oil. So a whole lot of herbs. Blend in a blender for a minute. Pour into a pan and boil it at 110-120°C for 2 minutes. The herbs are fried and all water evaporates. Let cool for 3 minutes. Strain through a sieve, then through a cheesecloth. The result is an oil with intense flavour and color. Greetings... Clarabella
ReplyDeleteoh, uhm, thank you for the inspiration... :))
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my money is on gilt head. the fish I mean. looks delicious.
ReplyDeleteguys! i remember now! IT'S DORADE!!!!
Deletecheeky grin. i must learn fish stuff.
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