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Fish and Shellfish
Appears in
Published 1991
The delicate nature of most fish and shellfish is invariably flattered by the presence of an appropriate herb. Fish cooks quickly and is ready to eat as soon as the flesh is opaque and the bone separates easily.
Consequently fragile and delicate herbs such as sorrel, mint and dill often make the best partners for fish since they require only brief cooking to release their flavour.
Once you become used to cooking fish with herbs you will find them indispensable.
A bouquet garni added to the court bouillon (poaching liquid) not only adds a uniquely delicious flavour to the fish, but the strained liquor can then be reduced to make a fumet, or base, for a sauce with the simple addition of a knob of butter or a spoonful of cream.
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