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 Post subject: A pan grilled tailor
PostPosted: 10 Apr 2012, 00:58 
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Joined: 03 Aug 2006, 09:55
Posts: 622
Location: Melbourne
The first fillet (930gr) of the tailor I got last week was used tonight to say goodbye to a good friend going back to Italy ... and what a send off it was
I once again decided to rely on good old Rick Stein and did an adapted version of his
Pan-grilled king-snapper (tailor in this case) with lemon, thyme and charmoula
Accompanied with a good white from the Torras winery in Cataluña (Spain)
It really pays off to know your fish and what works with it
Happy days!!
Wish I took a photo but couldn't risk letting the dinner go cold... there's always the next fillet.

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Il mio mare e i miei fondali sono quelli del golfo de La Spezia


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