La Message Board Archives

Re: Zack livin large

Posted by Michel on February 25, 2014, 8:34 pm, in reply to "Re: Zack livin large"

The only tasting way to make it as an edible fish is to cook them as a "boeuf bourguignon", that is with red wine, onions, garlic. Lorraine coats the fish with flour, sautées it and cooks it for about one hour. Try it, you'll like it

By posting, you confirm that you have read and agreed to be bound by the board's usage terms.


Be sure to visit