Jamie Oliver var noskimwords = 'true'; var _comscore = _comscore || []; _comscore.push({ c1: "2", c2: "17817337" }); (function() { var s = document.createElement("script"), el = document.getElementsByTagName("script")[0]; s.async = true; s.src = (document.location.protocol == "https:" ? "https://sb" : "http://b") + ".scorecardresearch.com/beacon.js"; el.parentNode.insertBefore(s, el); })();

Making the most of...

 
MAY 16 @ 15:40

by Stella Heath

a top half of merluza (closest translation "hake", I believe)

Four cutlets " a la romana" - ie. coated with flour and egg, then shallow fried.
6 fish fingers, made from the fillets cut from the top end, just behind the head
1 San Marino - the 2 boneless flaps from the belly put together with a filling of cooked ham and mozzarella di bufala, then egged and breadcrumbed ready for frying.
The head is excellent for fish stock.

0 replies

Login or register to make a comment

Pages: 1
var signup = { alphapopper: '#popup1', thanks_gift_image: 'gift-card-wine-us.png', ignore_cookie: false, is_logged_in: false, is_carl:false, is_allowed: true, is_dormant: false }