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Recipes
Fish & Seafood
To sauté meunière
Dredge and flour the fish that has been previousely dressed.
In a fish pan, heat the oil.
When hot, add a knob of butter.
Place the floured fish into the hot fats (Important: back to you and head on the left side).
Flip it as soon as the first side has a nice brown colour.
During cooking, frequently baste the fish with fats.
When finished, dress the fish on a serving dish. The fact that the fish was placed in a certain way in the pan at stage 4 helps to obtain a fried fish in the right position to be served. This avoids making several manipulations that would damage the fish. Place a piece of peeled lemon passed in chopped parsley on each head.
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See the recipe
For:
The preparation of certain fish and white offals...
Time:
25 minutes
Difficulty:
Author: Chef Philippe
1
rating
0 comments
Ingredients:
Whole or sliced fish (trout...), flour, butter, peeled lemon, parlsey, oil, salt, pepper
Method
Prepare all the ingredients.Dredge and flour the fish that has been previousely dressed.
In a fish pan, heat the oil.
When hot, add a knob of butter.
Place the floured fish into the hot fats (Important: back to you and head on the left side).
Flip it as soon as the first side has a nice brown colour.
During cooking, frequently baste the fish with fats.
When finished, dress the fish on a serving dish. The fact that the fish was placed in a certain way in the pan at stage 4 helps to obtain a fried fish in the right position to be served. This avoids making several manipulations that would damage the fish. Place a piece of peeled lemon passed in chopped parsley on each head.
...
How to bone a round fish fillet
For:
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Time:
25 minutes
Difficulty:
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For:
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Time:
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Difficulty:
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For:
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Time:
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Difficulty:
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For:
When making cold or warm preparations with oysters.
Time:
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Difficulty:
To bone cooked sole without damage
For:
Presentation of cooked boneless sole.
Time:
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Reviews:
1 rating
To sauté meunière
For:
The preparation of certain fish and white offals...
Time:
25 minutes
Reviews:
1 rating
To skin a fish fillet
For:
When making preparations based on fish (mousses, quenelles...)
Time:
15 minutes
Difficulty: