Divers Ways of Cooking Fish
No ratings yet
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- The divers ways of cooking fish are all derived from one or another of the following methods:— (1) Boiling in salted water, which may be applied equally well to large pieces and slices of fish.
- (2) Frying, particularly suited to small specimens and thin slices of larger ones.
- (3) Cooking in butter, otherwise “à la Meunière,” best suited to the same pieces as No.
- 2.
- (4) Poaching, with short moistening, especially suited to fillets or small specimens.
- (5) Braising, used particularly for large pieces.
- (6) Grilling, for small specimens and collops.
- (7) Cooking au Gratin, same as grilling.
Plating
Cookware for this recipe
-
Frying pan
-
Casserole pot
-
Grill or grill pan