Label
All
0
Clear all filters

Baking

Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
This is an excellent method for cooking large and medium-sized whole fish and for thick steaks and fillets. Fish can be baked without a covering, or wrapped in parcels of foil, paper or leaves or, for a whole fish, baked with a salt crust. For a more substantial dish, fish can be stuffed before baking; this will also give the fish more flavour.

In this section

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title