Benvenuto su

DOSicily.com

Prodotti al Pistacchio di Bronte

Pistachio products sale

  • Chopped Sicilian Pistachios

    Chopped Sicilian Pistachios

    Pistachios grain is a product used to make great appetizers with fresh cheese, pasta and risotto, in the pastry or in ice cream making art to put as decoration on a creamy pistachio ice cream.

    ADD TO CART

  • Unshelled Sicilian pistachio of quality

    Unshelled Sicilian pistachio of quality

    The unshelled Pistachio is different from similar products on the market, above all because of its emerald green color and its size superior the average of pistachios from the rest of the world.

    ADD TO CART

  • Pistachios naturally grinded

    Pistachios naturally grinded

    Our pistachios naturally grinded, unlike the pistachios grain, is a product that is finely chopped in order to obtain a pistachio flour

    ADD TO CART

Spanish Sea Bass in Salt

 

 

 

Spanish Sea Bass in Salt

 

Ingredients (Serves 4)
1 x 1.25kg (31b) bass or bream, scaled, gutted and washed
2.75kg (61b) coarse sea salt
Melted butter and wedges of lemon, to serve

Put a layer of salt in a big, deep casserole up to a depth of 3cm (I’/, inches) and lay the fish on its back on top. Cover completely with the rest of the salt. Bake in a very hot preheated oven, 220′C/425′F (gas mark 7), for about 35 minutes.
When you remove the casserole from the oven knock the bottom of it to loosen the salt block. Then carefully knock the salt from around the fish. Serve at once with the hot melted butter and lemon wedges.
If you want to add extra flavour simply add a combination of butter, tarragon, parsley, garlic, salt and pepper into the belly of the fish and close the opening before cooking.


This method of preventing the flavours of the fish from escaping could be used for cooking many other fish and meat dishes.

Fonte:http://www.worldfoodrecipes.com/recipe-of-spanish-sea-bass-in-salt.html



Download Free Premium Joomla Templates • FREE High-quality Joomla! Designs BIGtheme.net

On this site we use cookies. Browsing accept.