 |
| Rovinj langoustines |
Not really catch in the sea, but rather nice
surprise in the fish market - the little fish market at Rovinj, Croatia is a
treasure. Following the season and fish migration, you always find fresh wild fish caught
from nearby area, currently is sea bream, sweet firm meat.
 |
| Rovinj lobster |
Then once in a while they have good shellfish from the sea at
the opposite side. Like today there are small quantity of live langoustines and
lobsters.
For both, I like the head and claws to be
well cooked while the body to be just cooked.
 |
| Rovinj langoustines |
So for the langoustines, I hold the tail
and lower the head and claws into a pot of boiling water for 2 minutes, then the whole
body in for another 2 minutes. Serve when cooled down.
 |
| Rovinj lobster |
For the lobsters, I put them in the pot of
boiling water, then cover with lid and remove from heat, leave them in there
for 15 minutes, sort of lower temperature longer cooking. Also serve when
cooled down, sweeter that way.
 |
| Rovinj lobster |
The cooking degree is perfect in both cases.
No comments:
Post a Comment