The fish is salted for at least 30 minutes before baking. Arrange in a greased, so tray washers to cover the bottom. Sprinkle with pepper and lovage. On washers messy onion, chopped freckles, garlic
Chops previously rubbed with salt and pepper. Stay in the refrigerator at least one hour. The pieces are arranged in the pan and pour in the milk. Bake at 180C.
The skin of the fish removed. The fish is washed, dried, cut into portions, seasoned with salt and spice / lovage /. In a suitable vessel are well mixed orange juice and mustard. Fish pieces are
Wash chops them and drying them. Add salt to taste them and watering them with the juice of half a lemon. Order them in a bowl or box and leave at least 2-3 hours in the refrigerator to absorb the
Bottom bowl sprinkle with sea salt and post with fir branches, place one chop and repeat the procedure with the other. Carp was left for 1-2 hours, then flicked and bake until ready (or fried). Olives
Salt fish is cleaned of scales and lightly salt it inside and out. Spread well on both sides with mustard. Fish kept at least half an hour in the refrigerator. Bake in a hot dry pan grill paying once
Salt fish is boned meat and goes through the mincer. Separately in the trimmer pass onions and salo. Then everything is mixed and still run through it. The resulting mixture add salt, and thereto is
Tenderloin wash with cold water and drain. Rub with finely crushed sea salt and sugar. So stay 24 hours in the cold. Turn the other side and leave for another 24 hours. On the third day prepare a