Psari Plaki from Plats du Jour by Patience Gray and Primrose Boyd
Bream looks handsome, lacks consistency, and is rather bony. It is therefore a disappointment when cooked in a court-bouillon and served straight with a sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- salt and pepper
- 4 tablespoonfuls of olive oil
- ½ lb tomatoes
- 2 sticks of celery
- 2 carrots
- 1 lb potatoes
- 2 onions
- 1 big bream weighing 3-4 lb
- half a lemon
- some finely chopped parsley
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