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@faresabdalazezo: اغاني سودانيه الفنان صفوت الجيلي ممشي الضباب محافظه النماص منطقه عسير#اغاني#سودانيه#اكسبلور#مشاهير-اللسودان#الشعب-الصيني

النمر الأسود أدغال أفريقيا
النمر الأسود أدغال أفريقيا
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Region: SA
Saturday 19 September 2026 02:33:55 GMT
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COOKING EVERY FISH IN THE WORLD 🐟 🌎 • Episode #4 - Atlantic Mackerel • BIN: Scomber scombrus FR: Maquereau GER: Makrele IT: Sgombro ESP: Caballa HR: Skuša • First things first and props where props are due. The inspiration for this cured mackerel recipe comes from two great chefs, both pescatarian trailblazers in their respective countries. Josh Niland of Saint Peter in Sydney and Tom Brown of Cornerstone in London. In this reel, I’m also showing two different methods to fillet this delicious fish 🔪. • Fish selection by: @Rex Goldsmith Plating inspo: Tom Brown Recipe by: Josh Niland • Ingredients (serves 4): 1. Fillet the fish following one of the methods shown in this reel and trim. 2. Combine the sugar and salt in a tray, place the mackerel fillets skin side down and cover with the cure mix. Refrigerate for 1 hour. 3. Rinse off the fillets and place in a bowl or tray with sherry vinegar, refrigerate for another 30 minutes. 4. Pat dry fillets, remove pin bones and peel off the silver skin using tweezers. 5. Make the vinaigrette combining the herb oil with the sherry vinegar used for curing at a 2:1 ratio and add the chopped shallot. Drizzle over the cured fish fillets and enjoy! • #mackerel #fish #fishrecipe #cookingfish #Recipe #recipes #recipeshare #recipesoftiktok #recipesforyou #recipeideas #EasyRecipe #simplerecipe #simplerecipes #EasyRecipes #simplefood #cooking #cookingathome #cookingshow #london #londonchef #londonfood #londonfoodie #londonfoodblogger
COOKING EVERY FISH IN THE WORLD 🐟 🌎 • Episode #4 - Atlantic Mackerel • BIN: Scomber scombrus FR: Maquereau GER: Makrele IT: Sgombro ESP: Caballa HR: Skuša • First things first and props where props are due. The inspiration for this cured mackerel recipe comes from two great chefs, both pescatarian trailblazers in their respective countries. Josh Niland of Saint Peter in Sydney and Tom Brown of Cornerstone in London. In this reel, I’m also showing two different methods to fillet this delicious fish 🔪. • Fish selection by: @Rex Goldsmith Plating inspo: Tom Brown Recipe by: Josh Niland • Ingredients (serves 4): 1. Fillet the fish following one of the methods shown in this reel and trim. 2. Combine the sugar and salt in a tray, place the mackerel fillets skin side down and cover with the cure mix. Refrigerate for 1 hour. 3. Rinse off the fillets and place in a bowl or tray with sherry vinegar, refrigerate for another 30 minutes. 4. Pat dry fillets, remove pin bones and peel off the silver skin using tweezers. 5. Make the vinaigrette combining the herb oil with the sherry vinegar used for curing at a 2:1 ratio and add the chopped shallot. Drizzle over the cured fish fillets and enjoy! • #mackerel #fish #fishrecipe #cookingfish #Recipe #recipes #recipeshare #recipesoftiktok #recipesforyou #recipeideas #EasyRecipe #simplerecipe #simplerecipes #EasyRecipes #simplefood #cooking #cookingathome #cookingshow #london #londonchef #londonfood #londonfoodie #londonfoodblogger
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