The gilt-head (sea) or golden bream Sparus aurata (Linn.) is a fish of the bream family Sparidae found in the Mediterranean Sea and the eastern coastal regions of the North Atlantic Ocean. It grows to about 60 cm long.
The only problem is that a wild one of 50 centimetres will cost you about 200 euro or more. Fortunately most of those fishes come from fish farms and weight about 600 grams to 1,200 grams. This is enough for one or two persons and to fit inside a normal oven.
You will need.
How to cook. Pre-heat the oven at 200 Celsius. Clean the fish, but keep its head and open it from its head to the tail using a sharpened knife. Wash it gently and let it dry using paper. Slice the onions, tomatoes and lemons and put them inside the fish. Add salt and pepper both inside and outside to your taste. Peel and slice the potatoes and fry them in oil. We will use them as the fish’s “bed” put some onion too if you like a sweeter taste. Put the fish over the potatoes bed. Timing will depend on the fish size but as a general rule expect at least 40 minutes (20 + 20 each side) for a 800 grams “Dorada” About the garlic? Smash it with a mortar and add some water, throw it over the fish when you change its side in the oven.
In the past I used to have a luxury restaurant where we mixed the best from the East and the West but this damn crisis has ruined my – quite expensive restaurant- and I have been forced to convert it in an inexpensive closed menu restaurant that offers traditional Spanish dishes.
Do no tell anyone but we refill the wine bottles and other things that you always suspected but never think restaurants did.
Unlike our mother, for dad and me pictures are just fast small time pieces that we capture to store in our hard disk (ehemm, several hard disks). We use our small camera and we publish, post, store or delete as is. No further action, not even cropping or colour balance is applied.
May be we are lazy, may be we do not care. Anyways I have been looking for something new, something funny and something bunny.
And this is what I have found.
If someone can make these rolls, the improvements dad has made with Miffo teaching him are just nothing.
Thank god I have learnt that if you want to cook good Chinese you’d better hire a good Chinese cooker/chef.
Filed under: Bunnies, Caffe Miffy, Chan family, Cooking, Japan, Japanese food, Miffo, food
We are trying to learn some dishes from her but with irregular results. In the other hand Father Bunny is doing quite decent Baozi after our last visit to Hong Kong. May be he was not going to the gym at 6 o’clock while in Kowloon.
But, still It’s hard to make a good rice if you don’t use Japanese rice. I’ve tried different rice and rice vinegars combinations but still I am unable to get the proper texture and flavour.
May be as Father Bunny says:
- “You need to learn from a real Japanese chef”.
Let’s see. In the other hand he has been training secretly with Draculina to en a 10 km under 48 minutes.
Filed under: Cooking, Hong Kong, Japanese food, Miffo, Restaurants, Travel, food
Past eastern we visited Japan for the first time and we discovered our favourite city – Tokyo- this eastern in exchange we have had no vacations and we have been at home.
It had been really hard because we planned to go sailing two days but strong winds and heavy rain from the North could made it a very unpleasant experience.
Anyways we will go to Hong Kong in less than a month. Yes!!! We will fly directly this time from BCN to HKG (via CDG that tells u no one is perfect) and I will be able to take Miffo and some of my sisters to my hometown. That’s great.
I said that Tokyo is my favourite city, but home is home so I dying to come back to my Hotel. To celebrate it Miffo cooked “Soba” for us and her delicious Miso Soup.
Note from Father bunny: Miffa doesn’t admit it but she prefers Tokyo right now. 
Filed under: Caffe Miffy, Chan family, Cooking, Pressure cookers, Restaurants
Miffo masters fish cut, her master will be proudAs many of you know Miffo spent almost nine months in Tokyo at Cafemiffy’s. There she discovered about Japanese culture and she cultivated her great hobby: cooking.
Now Miffa’s restaurant has three Chief Cookers – Me, Miffo and Laia – who master Cantonese, Japanese and Mediterranean cuisines respectively.
Past February during four consecutive weekends we showed our abilities with help from some guest cookers from China and Catalonia. Finally we have convinced Father Bunny (who helps us in the kitchen every time) , and we will start a three posts series with pictures and recipes we cooked.
We will include a video edited by ourselves using professional editing software (it was bundled with the video camera we bought in Tokyo past Eastern) and finally our lazy dad had time to read and install it.
I decided the menu with the help of Father Bunny’s mother. A traditional Spanish dinner with a lot of entrees, a seafood and fish soup as a starter and roasted goat kid as main course.
Of course we have selected a good white wine and an excellent red.
What a rush! We need some ingredients and we want them as fresh as possible. Below you can see us cooking the Soup.
