Gay Cruising Spots In San Francisco

LA BOURGUIGNONNE DI PESCE

I have always heard of bourguignon, and its presentation is undoubtedly the most famous meat.
I am a lover of fish, and I have wanted try a reinterpretation of the classic bourguignon, substituted for beef tenderloin, fish fillets with the stuzzicantissimi.
successful experiment, really delicious, was a hit! I offer my
bourguignonne fish ..

Ingredients 4:
- 400 g shelled shrimp
- 400 g salmon fillets
- 200 g of sea bream Atlantic
- 200 g fillet of whiting
- 300 g of tuna loins
- 200 g of shrimps
- 200 g cuttlefish cut into strips
-
tartar sauce - tuna sauce
-
green sauce - sauce bourguignon
-
cocktail sauce - 200 g of artichoke hearts
- half a large potato
- 1.5 liters of oil

frying For the batter:
- 00
150g flour - 2 eggs
-
a pinch of salt - 2 tablespoons extra virgin olive oil
- half a glass of lager

Clean the fish under running water and dry well with the paper assorbente.
Tagliare a cubetti il tonno e il salmone, e ricavare dei filetti dal merlano e dal dentice.
Se li disponete, mettete i filetti di pesce in piatti da antipasto, o semplicemente in piatti da pizza.
Disponete in piccole ciotoline, le diverse salse che a momento opportuno, posizionerete su un vassoio intorno al set da fonduta e da cui i commensali potranno attingere i vari gusti.
In una ciotolina a parte, tagliate a metà i cuori di carciofo.
Almeno due/tre ore prima, procedete alla preparazione della pastella nel modo che segue: mescolate insieme la farina, i due rossi d'uovo, la birra, il sale e l'olio, e amalgamate fino ad ottenere un composto omogeneo. Coprite con la pellicola trasparente, e mettete a riposare in the refrigerator until ready to serve. Heat the oil in a pan, when hot put in the bottom of the fondue sets from the half-peeled potato, pour over the hot oil, and turn on the stove to keep the oil temperature. When you're about to serve, whip the egg whites and mix them into the batter.
Place the batter on the pan along with the sauces.
The advice is to just cook food at a time in the set bourguignon, otherwise the temperature drops and the oil is to the detriment of the cooking. The fish is cooked to your taste, and accompanied with the sauce that you like. Good appetite
e. .. Have fun!