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Toad tail with balsamic
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
1 kg of toad tail already cleaned,
some grains of pepper,
3 tablespoons of balsamic vinegar,
1 tablespoon of salt,
1 tablespoon coriander powder.
Introduction
The methods of cooking fish all tend to preserve the fragrance of meat, very delicate and sensitive, from too bright flames. Steaming or boiling in water are therefore the most suitable. Today a tendency of the big chefs is to put to cook the fish when the water, which has just taken the boil, is removed from the fire.
Preparing
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