Hi All,
yesterday a bought a couple of marmora fishes (I don't know the english name), you can see here some pics of these fishes: http://www.webalice.it/mariomiceli/home/La pesca nei porti/pescamarmora.htm ; I cooked them with potateos and of course I used the BK-14 to prepare the food.
Here is what you need (for 2 people): 2 medium size fishes, 4 potatoes, a BK-14. In the photo you see also the Tenacious and an Italian tipical pocket knife.
Then you cut the potatoes in thin slices, the BK-14 accomplishes the work very well,
once you're done you put the potatoes in a baking tin with oil and garlic and put them into the oven
While the potatoes are being cooked you prepare the fish: as the cooking time for the potatoes is higher than the one of the fish, you start cooking the spuds and put the fish only for the last 5 to 10 minutes.
You remove the spine, I used both the BK-14 and the thumb; I didn't know this technique, I just saw two days ago Mr Ray Mears remove the spine from the meat using is thumb, search in the internet his video from Sweden. In this way you don't have to remove the whole spine while you're eating but you still have to be carefull for the spines remained in the meat.
Then you put a slice of lemon and some parsley
and put the fishes aside while the potatoes are being cooked; you can have a glass of wine in the meanwhile
Once the potatoes are almost done (see pic below) you add the fish and some salt.
and that's what you get when everything is cooked.
Get a bottle of cold wine, then one of your dozen folder knifes (they get jealous if you use a fixed blade to eat!
), then you can enjoy your meal.
I hope you'all try this recipe and more important...post your own "becker made" recipes.
Have a good sunday.
yesterday a bought a couple of marmora fishes (I don't know the english name), you can see here some pics of these fishes: http://www.webalice.it/mariomiceli/home/La pesca nei porti/pescamarmora.htm ; I cooked them with potateos and of course I used the BK-14 to prepare the food.
Here is what you need (for 2 people): 2 medium size fishes, 4 potatoes, a BK-14. In the photo you see also the Tenacious and an Italian tipical pocket knife.
Then you cut the potatoes in thin slices, the BK-14 accomplishes the work very well,
once you're done you put the potatoes in a baking tin with oil and garlic and put them into the oven
While the potatoes are being cooked you prepare the fish: as the cooking time for the potatoes is higher than the one of the fish, you start cooking the spuds and put the fish only for the last 5 to 10 minutes.
You remove the spine, I used both the BK-14 and the thumb; I didn't know this technique, I just saw two days ago Mr Ray Mears remove the spine from the meat using is thumb, search in the internet his video from Sweden. In this way you don't have to remove the whole spine while you're eating but you still have to be carefull for the spines remained in the meat.
Then you put a slice of lemon and some parsley
and put the fishes aside while the potatoes are being cooked; you can have a glass of wine in the meanwhile
Once the potatoes are almost done (see pic below) you add the fish and some salt.
and that's what you get when everything is cooked.
Get a bottle of cold wine, then one of your dozen folder knifes (they get jealous if you use a fixed blade to eat!
), then you can enjoy your meal.I hope you'all try this recipe and more important...post your own "becker made" recipes.
Have a good sunday.
