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