To prepare the fish, gut and wash under running water. I bought already gutted and the scales along the Central ridge (or whatever it's called), frozen. Before cutting it was taken out of the refrigerator two hours thawed. Tried to clean the brush, but the skin of the fish tender, and then I left. Included stronger water pressure. Next was prepared a kettle of boiling water, I pour it to them.

Dry with paper towels, season with salt and pepper, coat squeezed garlic and leave for a couple of hours. The fish fit in the pan, cut off the head and tail, they were next baked in foil (for our four-legged family member:) After 25 min and was deployed foil, was clearly visible at the base of the fish vesiga, it is very easy to cords stretched. Then the roasting was continued in open foil for another 15 min.

For registration took ingredients which are suitable for dishes of fish, frozen cranberries thawed specifically, as the process of decorating for beginners was interesting and long, the cranberry itself has reached the desired condition of already on the dish. Honestly, of all these ingredients, except the fish was eaten little: eggs, olives, a few cherry tomatoes. Guests particularly admired pomegranate seeds. We have 20 years of living in France, and guests were French, there's not very rasprostranen this wonderful and healthy fruit. After we obyanit, what are the unique properties of pomegranate stores, and even said that in the Caucasus, the guy confesses his love by giving her 7 pomegranates, whole grains with meals dare. For us it turned out as peculiarities of the Russian cuisine, and the French took it as an entrée (Entrée), served after the aperitif, before a hot dish, so that in particular the design do not overlap, but the appearance is appreciated.