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 – 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 :)
Valentine Thomas Instagram – Great time in Boston at the Seafood Expo with the @seafood4health team! On a panel, we revealed the FANTASTIC numbers of our very successful campaign with @heb to encourage Americans to eat more (sustainable) seafood (please add me on LinkedIn for more details). I got to hang out with old friends I missed very much @dennistheprescott @dry_aged_fish_guy and made new one with the @nbdeliciouslycanadian team @rachfromnb During the conference, I got to see first hand the innovations within the aquaculture and wild fisheries sectors and it was very heartwarming to see so many people dedicated to create a positive blue future. While there is still a lot of work to do, please know that there are thousands of impressive people out there working night and day to preserve our ressources and create new ones. I will be sharing a lot more on this topic as NOTHING will have a greater impact on ocean conservation than encouraging the people the right thing. Yes, way more than abstaining to eat or buy seafood. Let’s work together to give the power to the right people. And nothing is more powerful than your spending dollars (if you can afford a Starbucks latte, you can afford sustainable seafood).

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