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Encyklopédia rýb |
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Smaller flat fish can be filled and grilled very easily. Take for example a turbot.
Cut lengthwise to the central fishbone, then cut a „bag “along the belly fishbones (pic. 1).
Fill the ‚bag‘ with small pieces of tomato and paprika, garlic, herbs, slices of mushroom, anchovy fillets and pepper… according to your preferences (pic. 2).
Close the opening by pressing and wrap in olive oil coated aluminum foil – ready to grill (pic. 3).
Tip: You can find NORDSEE fresh fish at the NORDSEE branches with seafood and fresh fish counters.
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