04 October 2016

Kee fish a la sauce aneth

I fillet a large kee fish and made the sauce out of its bones.  This is the best way to eat fish in French way.  I sauteed the skin side until it became very crispy.  The sauce is the concentration of the fish stock.  I made the sauce with the stock and small amount of butter.  I added dill in the end for the flavor.


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