Karen Martini: “The delicate, sweet flesh of garfish needs very little cooking, and a golden buttery crumb is just perfect, as it lets the flavour of the fish shine through”. Click here for: Blog post – Garfish with herbed pistachio crumb
This simple fish and vegetable dish reminds me so much of my childhood. It gives a lovely, clean, delicate result. Click here for: Blog post – Steamed Fish – Cantonese-Style!
The serving plate was heated to very hot in the oven; the raw salmon placed on top, with the residual heat enough to cook it through; a creamy beurre blanc sauce ladled over! Click here for: Blog post – Strahan – Remarkable Remoteness!
The recipe displays Robuchon’s creativity – fish studded with smoked salmon and a sauce using soy sauce and butter – a marvellous example of fusion cuisine! For the recipe, click here – Robuchon – Paris Reflections
The batter on their fish was amazing, perhaps the lightest and most delicious batter we have ever eaten on anything other than tempura! For the recipe, click here – Feather Light Fish Batter
A charcoal-fired cauldron with a central chimney and a moat of bubbling stock was in the centre of the table. Around were numerous containers of different meats, seafoods, noodles and vegetables to be cooked in the liquid for a few minutes, and then scooped out and eaten with various sauces and condiments. Click here for: Blog post – Asian Style …
A creamy French-style sauce which doesn’t over power and which is perfect for fish and vegetables! Click here for: Blog post – A Way With Fish! Recipe pdf – Creamy Beurre Blanc
A simple way of cooking beautiful fish… one of the very best fish dishes I have ever had! Click here for: Blog post – A Way With Fish! Recipe pdf – Baked and Steamed Fish
Not a curry, not a stew, not a soup, a perfect dish for when timing is unpredictable but when you want something outstanding at the last minute. Click here for: Blog post – Seafood via Adelaide Recipe pdf – Sri Lankan Fish Mouli
Properly made fish stock makes such a difference, especially to fish and seafood based soups and risottos. Click here for: Blog post – Seafood via Adelaide Recipe pdf – Fish Stock
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