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Monday 09 November 2026 13:25:13 GMT

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me core #hotoro #hyouka #hyoukaedit #edit #oreki

me core #hotoro #hyouka #hyoukaedit #edit #oreki

𝙍𝙚𝙥𝙤𝙨𝙩 𝙈𝙮 𝙫𝙞𝙙𝙚𝙤𝙨 𝙋𝙡𝙚𝙖𝙨𝙚 𝙑𝙞𝙚𝙬𝙨 𝙋𝙧𝙤𝙗𝙡𝙚𝙢𝙨🥹😭#foryoupage #viralvideo #haseebwrites48 #funny #tiktokgrowthchallenge

𝙍𝙚𝙥𝙤𝙨𝙩 𝙈𝙮 𝙫𝙞𝙙𝙚𝙤𝙨 𝙋𝙡𝙚𝙖𝙨𝙚 𝙑𝙞𝙚𝙬𝙨 𝙋𝙧𝙤𝙗𝙡𝙚𝙢𝙨🥹😭#foryoupage #viralvideo #haseebwrites48 #funny #tiktokgrowthchallenge

Sea Bass Pan Sauce: Dirty Meunière 3 tbsp butter 1 tbsp capers 1 tbsp caper brine 1 clove garlic, minced 3 anchovy fillets 4-6 pieces of fresh lemon 2 tsp of lemon juice 2 tbsp fresh parsley 1. I’m going to be using a round fish for this, so for me a beautiful piece of sea bass. I’m making sure the skin is really dry before cooking, so i’ll pat that down really thoroughly. 2. Season the non-skin side. 3. Cook the fish skin side down in a little oil on a low medium heat. If you’re using a stainless steel pan it will stick. As it cooks and browns it will release with a little help from a fish slice. 4. Make sure it’s getting some really nice colour on there but that the skin doesn’t overcook before the whole piece of fish is done. keep the temperature lower if you’re unsure. You can tell what’s happening with the skin by the edges of the skin that are visible. 5. Turn it over to cook for about a minute or two - depending on the thickness - and baste with half the butter. 6. Remove the fish, add the remaining butter and let it brown a little if it hasn’t already. 7. Add the chopped anchovy fillets, capers and a splash of the caper brine, garlic, fresh lemon segments and the lemon juice. Cook for about a minute. 8. Add the fresh parsley, cook for another 30 seconds and season with some pepper. It’s unlikely you’ll need any more salt with those anchovies in there.

Sea Bass Pan Sauce: Dirty Meunière 3 tbsp butter 1 tbsp capers 1 tbsp caper brine 1 clove garlic, minced 3 anchovy fillets 4-6 pieces of fresh lemon 2 tsp of lemon juice 2 tbsp fresh parsley 1. I’m going to be using a round fish for this, so for me a beautiful piece of sea bass. I’m making sure the skin is really dry before cooking, so i’ll pat that down really thoroughly. 2. Season the non-skin side. 3. Cook the fish skin side down in a little oil on a low medium heat. If you’re using a stainless steel pan it will stick. As it cooks and browns it will release with a little help from a fish slice. 4. Make sure it’s getting some really nice colour on there but that the skin doesn’t overcook before the whole piece of fish is done. keep the temperature lower if you’re unsure. You can tell what’s happening with the skin by the edges of the skin that are visible. 5. Turn it over to cook for about a minute or two - depending on the thickness - and baste with half the butter. 6. Remove the fish, add the remaining butter and let it brown a little if it hasn’t already. 7. Add the chopped anchovy fillets, capers and a splash of the caper brine, garlic, fresh lemon segments and the lemon juice. Cook for about a minute. 8. Add the fresh parsley, cook for another 30 seconds and season with some pepper. It’s unlikely you’ll need any more salt with those anchovies in there.

Batman 🦇

@augustoeruanvictor #augustoeruanvictorcy #casal #humor #viral #fyp

@augustoeruanvictor #augustoeruanvictorcy #casal #humor #viral #fyp

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