What is the kind of crispy fish you do to order in restaurants? And what do you give in over the fish to preserve its simplicity, but also exciting?
These are the two pressing questions to answer in the mail today.
I worked for several years for a consistent way, looking to make the best fish alone. I love a good fish soup , a pot of mussels , a tray of roasted salmon on greens . But a crispy skin and an interior perfectly cooked freshly made today get Mermaid garden waste while a treat ...
