Clean and wash the fish. Season with sea salt, freshly ground black pepper, thyme and lemon grass. Wash the potatoes and slice them into 1/8 inch thin discs. Coat them with olive oil and season with salt and pepper. Add other fresh herbs like thyme, parsley and lovage. Stick a couple of lemon slices in the fish belly and place it over a piece of aluminum foil.
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I saw this recipe recently in Jacques Pepin's TV show. Originally, the recipe requres salmon, but since I am not a huge fan of salmon, I made it with perch fish filet. Here is how I made it. There are two options for the dough - to make it from scratch at home or to buy 1 package of frozen flaky dough. I personally prefer to prepare it from scratch.
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Black Liver Country Style is part of every Bulgarian pub's menu. The recepies vary in different regions of the country - somethimes the dish is dominated by onions, sometimes by sweet tomato sauce, sometimes flavorful mushrooms are added. Although, like most traditional Bulgarian dishes, it is not very stylish, the dish tastes really great.
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This is one of my favorite summer meals. The feta stuffed tomatoes may be served as main dish or appetiser, warm or cold. It is easy to make and very light meal. Select ripe but hard tomatoes. Slice off the top and scoop the inside of each tomato.
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Today, I was pleasantly surprised to find fresh blue mussels on the market, brought directly from the Black Sea coast. I got a couple of pounds and headed home in anticipation of the delightful Burgas-style Mussels dish. Here's how it's made.
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