Jeni Wright, Eric Treuille, Le Cordon Bleu

Flat Fish

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
To showcase the subtle flavour of these fine-textured varieties, choose for preference a swift cooking process that uses as few other ingredients as possible. Braising works particularly well because this moist-heat method tends to concentrate the natural, and often very delicate, flavour of the fish.
Fish Cooking Methods
Brill Bake wrapped and unwrapped, steam, poach, grill, pan-fry
Grouper Bake wrapped and unwrapped, steam, poach, grill, pan-fry
Halibut Poach, pan-fry, braise
John Dory Poach, grill, pan-fry
Plaice Pan-fry, deep-fry, poach, steam, grill, bake
Ray/Skate Pan-fry, bake
Sole Grill, pan-fry, deep-fry, steam, bake
Turbot Bake wrapped and unwrapped, steam, poach, grill, pan-fry