Quote:
Originally Posted by spaghetti
Fresh anchovies will do. I don't know what sort of fish you have access to ober there, but any small fish with very thin skin, bones and scales will do. Just check the oven time depending on the size of the fish: don't let it burn!. Just take care to "grease" the bottom of the pan or casserole with a very thin film of olive oil or butter (maybe forgot this in the recipe above!). You can also use a sheet of paper oven under all.
Now for the tail thing, it's just to avoid destroying the fillets: leaving the tail where it is helps to keep them whole in one peace. And then it's such a small tail that your guests won't notice at all.
Kiss you.
|
Hi Spaghetti,
Thanks so much - went to the grocer's but the only whole fish were really big. For some reason, it seems to me that there is a greater variety of fish that is sold and eaten elsewhere in the world! I keep hearing about "snoek" dishes in SA and I wonder, what is snoek?
No fresh sardines, but lots of sardines that come in cute little tins...
I'm bummed not to be able to make this but will look back in this forum - would be neat to serve a DB dish as there are always great stories/people that go with them.
Take good care and thanks! Much appreciation,
maytag
