Tuesday, November 11, 2014

We Smelt Beets

Monday 27 October

We fried us up a batch of smelts, using our most successful recipe to make them nice and crispy - and a pound is all you need.
On the side, we served some chilled roast beets marinated in white balsamic, decorated with shavings of ricotta salata, and topped with rosemary oil and pink Himalayan salt.

A winning combination.

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