|
|
|
Encyklopédia rýb |
 |
Cut the bone-free salmon and monkfish fillet into finger-thick strips of approx. 15 cm length (pic. 1).
Intertwine two salmon strips and one monkfish strip to form small plaits (pic. 2).
Secure at the ends with a wooden skewer or toothpick and tie the plait with a rosemary stem (pic. 3).
Tip: You can find NORDSEE fresh fish and all the products pictured at the NORDSEE branches with seafood and fresh fish counters.
|
|
