Estaba buena la solla esta…
No sabía que era el mismo pescado que se utilizaba para los famosos “fish&chips” que tanto comí en Londres (según wikipedia). Pensé que se hacían con bacalao fresco…
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Solla al horno
21 Miércoles Nov 2012
Posted in Uncategorized
Nothing like OUR fish n’ chips anyway. Fish must be battered and chips are long and thin (like french fries but thicker)!
And no idea what cod/bacalao is or indeed the fish in your foto – sole/flounder?
Wiki translates it as plaice… it was delicious baked with spuds, peppers and onions. I used to buy fish&chips some Fridays and eat them at the pub’s terrace together with a good pint of lager… oh memories… Will have to try YOURS, though…
Ah yes – plaice is same family as flounder and sole. Very similar looking fish.
I used to spear flounder as a child – at night you would walk in shallow water with a light under the water.
I do like the way yours was cooked btw.