The mantis shrimp, Italian "canocchia", is a crustacean , I do not often get offered. If you look at it, you do not understand immediately where the back and front. A very practical tactics for surviving animals. Here in my kitchen, it can only be admired by me. His eyes, which sit between the front claws are grass green. You can see here is not in the photo. I have "Coda di rospo" bought monkfish. This fish, if it were offered as a whole, it would be impossible to sell because he was so "schiach" so ugly, as we see here . "Coda di rospo" translated literally means tail of the toad, which was also not just a nice titling, the same as monkfish.
Just as in this photo , you get him to buy. I take the skin with a piece of paper towel and pull them off towards the tail fin. This fish is more expensive because of the fishermen has so much waste with the huge head, in a raw state rather stinks, but, in my opinion, an excellent food fish.
This mantis shrimp I put on the back and the "fin locomotion" (no idea how it must read) superscript.
I cut them off with kitchen scissors, cut with scissors also on the belly, so they are faster and the "condimento," the spice of the meat is inside. For them, I chop a little parsley and a little garlic very finely. I press the garlic with the back of a knife into a paste, mix them with olive oil and salt and place it on the page.
I cut them off with kitchen scissors, cut with scissors also on the belly, so they are faster and the "condimento," the spice of the meat is inside. For them, I chop a little parsley and a little garlic very finely. I press the garlic with the back of a knife into a paste, mix them with olive oil and salt and place it on the page.
Then I prepare the fish spear. It is baked white bread from the previous day there. I cut into large cubes.
is on the photo of the angler fish casually on the nose. That's him but passed him because I cut out the middle cartilage have, as you can see on the second photo. There are no bones in this fish. The meat I cut into cubes.
A handful of shrimp are also to come along. Which I peel off the shell, slit with a sharp knife on his back and pull out the intestines. I do not like.
I get from the terrace of fresh rosemary, pluck the needles from the stems and chop them finely, mix it well with olive oil.
Now I take turns monkfish cubes, bread cubes and shrimp on the skewer until I have nothing. I put the skewers on the baking sheet, salt and beträufle them with the rosemary oil.
bacon is with us always at home. Of the cuts me off a few thin slices of Norbert and places them on the skewers.
Now they come in a preheated oven at 200 °, a quarter of an hour.
Now they come in a preheated oven at 200 °, a quarter of an hour.
meantime, I have already heated the grill pan. The shrimp I grill about the same length, and I distribute the garlic oil until the end of the crabs with a spoon.
I have steamed green beans. Wait a bit dressed with salt, olive oil and vinegar to the main character of this dish. And so did the whole thing from finished.
similar to the meat of the mantis shrimp taste the lobster meat and is excellent. However, one would have to eat even more to be satisfied. The fish sticks have long been on my diet and are nothing new, but always good. Bacon and fish that fit together so well, you need to have tried it, otherwise you would not believe it.
similar to the meat of the mantis shrimp taste the lobster meat and is excellent. However, one would have to eat even more to be satisfied. The fish sticks have long been on my diet and are nothing new, but always good. Bacon and fish that fit together so well, you need to have tried it, otherwise you would not believe it.
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