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Bogue stuffed with Herbs and Rosemary Sauce

Bogue stuffed with Herbs and Rosemary Sauce

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Ingredients

Quantity:
8 medium size Bogue from one of the Blue Island Fish Markets
1 cup dill, finely chopped
1 cup parsley, finely chopped
1 cup mint, finely chopped
3 tablespoons olive oil
2 tablespoons breadcrumbs, ground
Flour
Oil (for frying)
For the sauce:
3 tablespoons olive oil
1 tablespoon seedless raisins
1 tablespoon fresh rosemary leaves
3 tablespoons vinegar
Salt

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Bogue stuffed with Herbs and Rosemary Sauce

Features:
  • Snack / Appetisers
Cooking Methods:
  • Portions: 2
  • Μέτρια

Ingredients

  • For the sauce:

Instructions

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Ask at one of the Blue Island Fish Markets for the fish to be cleaned (of scales and entrails).

Wash the bogue, salt them well inside and outside, then put them to drain in a colander. Mix the chopped dill, parsley and mint in a bowl. Add the ground breadcrumbs and olive oil. Stir the mixture to make it smooth and then stuff the fish with it. Heat the oil in a frying pan, flour the fish and fry them until they are gold and crispy. Place them on absorbent paper. Put 3 tablespoons of olive oil in a clean frying pan, add the raisins, rosemary and vinegar. Add salt and bring to theboil. Place the fish on a platter and pour the sauce over them.

Bon appétit!

 

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