with mashed sweet potato salad
Ingredients: 2 sweet potatoes
any fish egg and flour to panierowania
salt
Herbes de Provence.
cook sweet potatoes until tender in salted water. When soft drain off and breaks. Add the herbs de Provence, or a teaspoon of butter and a spoonful of cream. Fish (pictured tuna loins), spices, panierujemy in egg and flour (I use wholemeal). Serve with any salad (pictured with a young cucumber onion).
recommend!
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