27 Broiled Fish

Recipe U.S.A. Imperial Metric
Gurnard (filleted)* 1 per head 1 per head 1 per head
Flour To coat To coat To coat
Salt To season To season To season
White peppercorns To season To season To season
Clarified butter To brush To brush To brush

*Or small rainbow trout (9 inches maximum).

Method

Comment on Method

Apart from certain flat fish such as sole and flounder, there is an infallible rule to apply to broiled fish. The skin must not be removed before cookery. The reason for this is simple. The skin has a layer of natural fat between it and the flesh. This fat bastes the fish and imparts a wonderful taste and aroma. Removing the skin is like taking all the fat off a leg of lamb before roasting—silly, isn’t it?

Method of Preparation

  1. Season the flour.
  2. Melt the butter.
  3. Heat broiler (medium hot).
  4. Grease the rungs of the broiler.

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