Sussex Inlet BIG FISH Pt 2 +Catch & Cook скачать в хорошем качестве

Sussex Inlet BIG FISH Pt 2 +Catch & Cook

Sussex Inlet BIG FISH Pt 2 +Catch & Cook This is part 2 of fishing Sussex Inlet NSW and we had a BLINDER of a trip with big fish! The fishing was absolutely fantastic, we couldn't believe our eyes! Beautiful fish caught, the big girls were released to fight another day :) I ended up taking a nice Bream home for Hoda to cook as I ran out of time unfortunately. She has cooked up a storm, see below :) Sussex inlet never disappoints! Baked Bream with Lemon Myrtle Taratour Recipe (Taratour is a traditional Lebanese tahini sauce) Ingredients 800g whole bream 1/2 bunch dill 1/2 bunch parsley 2 fennel stalks with fronds 1 lemon, sliced 2 tbs extra virgin olive oil Salt and pepper to taste For the roast veggies 1 fennel, sliced 3 carrots, sliced 1 sweet potato, peeled and sliced 1/4 cup Extra virgin olive oil 6 cloves garlic, minced Salt and pepper to taste For the lemon myrtle taratour 100ml tahini 300ml water 2 lemons, juiced 4 cloves garlic 3 tbs lemon myrtle 1 tbs dill Salt to taste Method 1. Preheat oven to 180 Celsius. 2. For the roast vegetables, toss all the ingredients in a large baking tray. Make space in the middle of the tray for the fish. 3. Stuff the bream with the dill, parsley, fennel stalks and lemon slices. Drizzle olive oil and rub on each side of fish. Sprinkle salt and pepper and place in the middle of the baking tray. 4. Bake fish and veggies for approximately 20 mins or until flesh is flaky. 5. Meanwhile, to make the taratour, add all the ingredients to a blender and blend until well incorporated, set aside until needed. 6. To serve, transfer fish and veggies to a serving platter, drizzle taratour all over fish and garnish with dill. 00:00 Introduction 01:57 Big Fish 08:19 Fish On 09:40 Fish On 11:33 Fish On 12:53 Fish On 13:18 Fish On 15:02 Fish On 15:56 Fish On 17:31 Baked Bream with Lemon Myrtle Taratour