Label
All
0
Clear all filters

Alma Lach

Côtelettes de Poissons Sautées

Sautéed Fish Steaks

Rate this recipe

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 3 pounds halibut, salmon, swordfish, turbot, snapper or other steaks
  • Coatings for steaks
  • ¼

Method

  1. Halibut, salmon, and swordfish steaks are usually a slice across the fish. Slash the skin that surrounds the meat. Coat with melted butter and crumbs (No. 3) and sauté in hot butter and oil. Cook for about 4 minutes to a side, or until each side is browned. Season and serve with one of the butter s

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Components

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title