mambo
Region: ES
Tuesday 01 September 2026 16:00:00 GMT
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.•♫•♬• 𝑴𝒂𝒕𝒆𝒐 •♬•♫•. :
Si hay tiempo, Pero lo haré con esto.
2026-09-01 18:35:12
1450
Altairis SpaceAgency [ASA] :
gente como limpió la pantalla? quedó pegajosa
2026-09-02 20:09:06
59
k✪ :
folk volley
2026-09-04 02:50:18
0
Ярик :
Ayo big man,pet Teio
2026-09-03 21:16:20
2
Amsyar Fahim ﷽ :
its just a hat bro
2026-09-03 13:52:03
0
𝓐𝓼𝓾𝓜𝓮𝓬𝓱𝓪💫 :
soldado caído
2026-09-01 16:57:59
852
PEPITO 6436 :
Cual mango wey xd
2026-09-02 02:06:43
62
Esther :
se tem umamusume tem Esther...
2026-09-02 03:30:43
5
Kartazy :
Soldado caído gente continúen sin mi 😔😔😔😔
2026-09-01 17:13:43
54
To see more videos from user @mambochibi, please go to the Tikwm
homepage.
![Salt Baked Sea Bream with Warm Tartar Sauce . Salt baking gently steams the fish in its own juices, keeping it incredibly moist while preserving its natural sweetness. Paired with a warm tartar sauce, it’s one of the simplest yet most elegant ways to cook whole fish. . ✨ INGREDIENTS . [ Fish ] ▫️ 1 whole sea bream (1.5kg), gutted with scales on ▫️ 3kg coarse sea salt ▫️ 220–250ml cold water ▫️ 1 leek, sliced ▫️ 2 sprigs rosemary ▫️ 4–5 sprigs thyme ▫️ 4 garlic cloves . [ Warm Tartar Sauce ] ▫️ 2 shallots ▫️ Parsley stems ▫️ 4 garlic cloves, crushed ▫️ 1 tsp whole black peppercorns ▫️ 250ml fish stock ▫️ 50g cold butter ▫️ 120ml cooking cream ▫️ 1 tsp Dijon mustard ▫️ 2 tbsp capers, finely chopped ▫️ 2 tbsp cornichons, finely chopped ▫️ 1 shallot, finely diced ▫️ 2 tbsp chopped parsley ▫️ 1 tbsp chopped dill ▫️ Juice of ½ lime ▫️ Salt & black pepper . [ To Finish ] ▫️ Chili oil ▫️ Basil oil . ✨ METHOD . [ Salt Baked Sea Bream ] 1️⃣ Mix the coarse sea salt with the cold water until it resembles wet sand. 2️⃣ Stuff the cavity of the fish with leek, rosemary, thyme and garlic. 3️⃣ Spread a layer of salt on a baking tray, place the fish on top, then completely cover it with the remaining salt, pressing firmly to seal. 4️⃣ Bake at 190°C for 40–45 minutes. 5️⃣ Let it rest for 10 minutes before cracking open the crust, removing the skin and filleting. . [ Warm Tartar Sauce ] 1️⃣ Sauté the shallots, parsley stems, crushed garlic and peppercorns until fragrant. 2️⃣ Add the fish stock and reduce by about two-thirds. 3️⃣ Whisk in the cold butter until emulsified. 4️⃣ Add the cream and Dijon mustard, then simmer until slightly thickened. 5️⃣ Strain the sauce. 6️⃣ Fold in the chopped capers, cornichons, shallots, parsley and dill. 7️⃣ Finish with lime juice and season with salt and black pepper. . [ To Serve ] Plate the fish, spoon over the warm tartar sauce, then finish with a drizzle of chili oil and basil oil.#tiktokcookbook](/video/cover/7666494292046941458.webp)
