This can be a excellent recipe for a chilly desk for Christmas or New Yr. It is extremely straightforward and worthwhile. I counsel presenting the fish lower into slices on a platter, and subsequent to it a bowl with Creole sauce and one other with mayonnaise combined with part of mustard. With some rolls, friends could make sandwiches to their liking.
Elements
– A big fish or two small ones.
– A packet of coarse salt.
– Salt and pepper.
Preparation
– Take away extra fats and season the fish with salt and pepper.
– Prepare the coarse salt on a baking sheet (not too massive) and place the fish on it.
– Prepare dinner for one hour in a low oven, flip and prepare dinner for half extra.
– Prick with a skewer, when clear juice comes out, neither purple nor pink, it’s prepared.
– Let cool, lower into skinny slices and serve with Creole sauce.
