Home Actress Valentine Thomas HD Instagram Photos and Wallpapers March 2024 Valentine Thomas Instagram - The photos are too pretty not to post hehe. It’s always so much fun to cook with someone who shares the same passion (aka obsession) for food. @angelmia79 and I made: Photo 2: African pompano, bacon cold smoked by @joserlfreedive Photo 3: Kampachi, Sumo orange ponzu, orange oil Photo 4: Bonito sashimi, EVOO, Maldonado salt, chives Photo 5: King mackerel ragout bruschetta Photo 6: torched mackerel Photo 7: mackerel topped with rice brown vinegar shallot vinaigrette, harissa oil Photo 8: roasted snook head, miso-ponzu butter Photo 9: ma fav Italian buddy 🇮🇹 Photo 10: lobster pasta, Dyson air dried mullet bottarga 😂(thank you @efish_co for the roe) 📷 @ggerbasi All eaten by @laurensarasua 😂

Valentine Thomas Instagram – The photos are too pretty not to post hehe. It’s always so much fun to cook with someone who shares the same passion (aka obsession) for food. @angelmia79 and I made: Photo 2: African pompano, bacon cold smoked by @joserlfreedive Photo 3: Kampachi, Sumo orange ponzu, orange oil Photo 4: Bonito sashimi, EVOO, Maldonado salt, chives Photo 5: King mackerel ragout bruschetta Photo 6: torched mackerel Photo 7: mackerel topped with rice brown vinegar shallot vinaigrette, harissa oil Photo 8: roasted snook head, miso-ponzu butter Photo 9: ma fav Italian buddy 🇮🇹 Photo 10: lobster pasta, Dyson air dried mullet bottarga 😂(thank you @efish_co for the roe) 📷 @ggerbasi All eaten by @laurensarasua 😂

Valentine Thomas Instagram - The photos are too pretty not to post hehe. It’s always so much fun to cook with someone who shares the same passion (aka obsession) for food. @angelmia79 and I made: Photo 2: African pompano, bacon cold smoked by @joserlfreedive Photo 3: Kampachi, Sumo orange ponzu, orange oil Photo 4: Bonito sashimi, EVOO, Maldonado salt, chives Photo 5: King mackerel ragout bruschetta Photo 6: torched mackerel Photo 7: mackerel topped with rice brown vinegar shallot vinaigrette, harissa oil Photo 8: roasted snook head, miso-ponzu butter Photo 9: ma fav Italian buddy 🇮🇹 Photo 10: lobster pasta, Dyson air dried mullet bottarga 😂(thank you @efish_co for the roe) 📷 @ggerbasi All eaten by @laurensarasua 😂

Valentine Thomas Instagram – The photos are too pretty not to post hehe. It’s always so much fun to cook with someone who shares the same passion (aka obsession) for food. @angelmia79 and I made:

Photo 2: African pompano, bacon cold smoked by @joserlfreedive

Photo 3: Kampachi, Sumo orange ponzu, orange oil

Photo 4: Bonito sashimi, EVOO, Maldonado salt, chives

Photo 5: King mackerel ragout bruschetta

Photo 6: torched mackerel

Photo 7: mackerel topped with rice brown vinegar shallot vinaigrette, harissa oil

Photo 8: roasted snook head, miso-ponzu butter

Photo 9: ma fav Italian buddy 🇮🇹

Photo 10: lobster pasta, Dyson air dried mullet bottarga 😂(thank you @efish_co for the roe)

📷 @ggerbasi

All eaten by @laurensarasua 😂 | Posted on 27/Mar/2024 02:13:55

Valentine Thomas Instagram – Summer menu is back on! Blackfin tuna is a VERY interesting fish to work with. It is not as large as other species of tuna as they measure 2-3 feet on average and weight around 20-40lbs. The population are relatively stable, making it a delicious and sustainable choice. Well it’s @redtidespearfishing approved anyways 😂
Valentine Thomas Instagram – I got so many amazing questions, that I decided to repost a video of my “2 meals 1 fish” video. This is a prime example of a SUPER easy recipe using the entire fish with flavors that are better than the restaurant. 1- Filet the fish (Ill make a slower more explicative video on this topic) 2- Leave the skin on the filet, salt the skin and set aside. 3- Fry the carcasses of the fish and add a mirepoix (fancy for 1 onion, 1 carrot and 1 celery). I also like to add parsley. 4- Add some white wine and cover with water. Simmer for about 20 minutes. Drain and discard the hard bits. 5- You just made a fish fumet which is and INCREDIBLE base for a sauce 6- To thicken the sauce, make a roux (melt 2 tbsp butter and when melted add 2 tbsp of flour). Then assemble your stock. You’ll have a beautiful cream textured sauce. 7- Then the world is your oyster, add heavy cream, butter, lemon juice, capers, tarragon. Whatever flavors you enjoy. Taste, taste, taste. 8- Heat seed oil (you want a high temperature oil, not olive oil, a little seed oil is better than burnt oil trust me). 9- Wipe the skin of tjr fish with a paper towel and fry skin down. Once the skin is nice and crispy (using a spatula peak under it, you can!). After maybe 5 minutes and the skin is golden brown and crispy, flip the filet over for about 60 seconds. 10- IF THE FISH IS FRESH, don’t be worried about undercooking it. If the fish isn’t fresh, don’t eat it anyways 😂 This is a zero waste recipe that insanely easy to make!! It’s one of many ways to utilize fish :)

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