I love the emperor! That firm meat, with the ideal amount of intramuscular fat and that beautiful color that it gets when cooked, are for me the perfect elements to prepare it whenever I can.
In addition, it is so versatile that it can be prepared in many different ways and it always turns out well. It is one of those ingredients that always works well, even if you don't have much experience in the kitchen or you feel like cooking something quick and easy.
Without being a super affordable fish, it is not one of the most expensive either, which makes the emperor a good option to treat yourself without breaking the budget too much. In addition, it is available all year round and everywhere, from large stores to markets.
Combined with cauliflower gratin, as I suggest this week, it becomes a luxury meal made with very few ingredients and in very little time. And, as its name indicates, the emperor is a fish fit for kings.
Emperor and tuna are the two portions of fish this week, in which I also propose, as usual, three portions of legumes, the
Baked preparations
Preparations with sofrito
(find the recipes for each preparation below)
Fire preparations
Cold preparations
