Description
The fish turns out spicy, tender and very tasty.
Ingredients
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Fish
1 kg
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Salt
1 tsp
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Black pepper
1 tsp
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Coriander
0.5 tsp
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Bay leaf
3 piece
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Vegetable oil
Cooking
Fish defrosting, cut off the head and tail. Along the back to make a cut, remove the backbone, bones and guts. Rinse then Pat dry.
Put on a Board skin down, make shallow incisions along.
Mix the salt and spices (Bay leaf grind).
Sprinkle fillet with spicy salt, especially in the incisions.
To roll the roulade.
Spinning in parchment paper and tied with thread.
Ready to roll leave for 1 hour in a cool place, then flip to the other side and leave it again for 1 hour. Put the roll in the freezer for 1 day.
Roll to get, to give to lie down for 15-20 minutes.
Cut into thin slices and leave to defrost.
Ready fish to water with vegetable oil, garnish and serve. Bon appetit!!.
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