Fillet has the great advantage of cooking really quickly and is the best cut I know of for that lovely classic porc au pruneaux. If you have never tried it let me tell you that it is one of those ...
A very light and fresh fish recipe by Divya Burman. Walnuts and breadcrumbs coated on the fillets and baked golden to form a crust. These fish fillets are served with warm parsley sauce. So, dig in.
Use skin-on fish fillets for the dish ... Turn the flame to high and cook the ingredients, stirring gently, until the fish is cooked and the liquid lightly coats the ingredients.
I like to make this recipe with fresh sardines, but if you can't find them, use another type of oily fish, such as anchovies or mackerel (cut the latter into smaller pieces). Filleting small fish ...
Pour the chicken stock into a wide saucepan and boil rapidly until it is reduced by half. Pour into a jug and set aside. Cut across each fish fillet so you have four pieces. Melt half of the ...
There are many types of fish and when you only see fillets for sale, it is often hard to imagine what the fish looked like in its natural state. Generally speaking, fish are categorised as white ...