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2007-04-12

>barramundi

PER SE CHEF'S TASTING MENU course #3

>CRISPY SKIN FILLET OF BARRAMUNDI
Tuscan Chickpeas, Castelvetrano Olives, Green Garlic, Sweet Peppers
and Petite Basil w
ith Pimenton "Jus"

Anglers seem to have a lot of fun catching barramundi (Lates Calcarifer) It's fun to say, too. Barramundi... I bet the scales are so big it's easy to clean.

The crispy fish skin was blistered and browned. This is mildly sweet freshwater fish. It went well with mild chickpeas and peppers.

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