1
Place the mackerel in a baking-dish; sprinkle with pepper and chopped parsley.
2
Coat the outside with olive oil and sprinkle with coarse sea salt.
3
Place in a bowl and sprinkle with the juice of one lemon.
4
Add 3 eggs and chopped parsley; sprinkle with salt, pepper and nutmeg.
5
Divide the filling among the lined tartlet pans; sprinkle with the olives.
6
Cover with pulverized sugar; sprinkle with cinnamon and some finely chopped nuts.
7
Place on hot buttered toast; sprinkle with lemon-juice and garnish with olives.
8
Now remove the wire from the broom and sprinkle with baking soda.
9
Now remove the wire from the whiskbroom and sprinkle with baking soda.
10
Pour equal amounts into the prepared mixture and sprinkle with the Parmesan.
11
Place the sixth layer and spread and sprinkle with sugar and cinnamon.
12
Brush the oil evenly over the salmon and sprinkle with the garlic.
13
Divide the risotto among warm plates and sprinkle with the minced parsley.
14
Place in a bowl and sprinkle with the spiced sugar to coat.
15
Divide the curry among serving bowls and sprinkle with the remaining coriander.
16
Pour the sauce over the fish, sprinkle with chopped parsley, and serve.
