Fusako For my birthday I got a cooking lesson at the school where she teaches Japanese cooking!
The topic was the fish, and especially as a fillet. I must say that I've always cooked the fish, but at the same time I always wanted to know more, especially knowing it thoroughly clean, not having to go buy a fish just because I do not know which way the knife slips. Last night we
Clean anchovies (I thought I know how to clean but no good), sea bream (very difficult, we try again tonight) and salmon (no comment). Then of course we ate it all, carpaccio is that in many dishes.
The grand master of the evening was the fish Gallina Beppe di Porta Palazzo, with the aide Silverstro, and I must say that I seemed to enter a world of new and unknown. In short, I learned a lot. So thank Fusako
!
The topic was the fish, and especially as a fillet. I must say that I've always cooked the fish, but at the same time I always wanted to know more, especially knowing it thoroughly clean, not having to go buy a fish just because I do not know which way the knife slips. Last night we
Clean anchovies (I thought I know how to clean but no good), sea bream (very difficult, we try again tonight) and salmon (no comment). Then of course we ate it all, carpaccio is that in many dishes.
The grand master of the evening was the fish Gallina Beppe di Porta Palazzo, with the aide Silverstro, and I must say that I seemed to enter a world of new and unknown. In short, I learned a lot. So thank Fusako
!
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