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Butterfly Fish
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Materials:
750g middle section of a black carp
one clean rape heart
two red cherries
one clean coriander stalk
Preparations:
Clean the fish and cut out two connected middle sections.
Score each section once from the backbone to each side, and twice parallel to the backbone.
Fry the fish in 80% heated oil until golden, add a spicy sauce and boil until only a little sauce is left, thicken with cornstarch solution and transfer to a plate.
Make into butterfly wings with the rape heart as body, the red cherries as eyes and the coriander stalk as feeler. |
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