Friday, February 19, 2010

Lavraki, done

Lavraki

Too excited, so I tore right into the fish before remembering to document. Came out so beautifully white. The meat is so tender, so soft, but still retaining texture. So delicious, salt and citrus zest perfectly permeating into the fish. Just remember to wipe off all the salt before you fillet.

DF

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