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Fish & Shellfish

Appears in
top 1000French
French

By Damien Pignolet

Published 2005

  • About

The abundance of fresh seafood available in Australia is truly remarkable. The majority of fish are quick to cook, and much of the preparation is simple to execute or can be done to order by the fishmonger. Fish offer very valuable nutritional qualities, as well as being a healthy and easily digested form of protein.

Cooking methods such as gentle steaming or grilling call for restrained saucing with wine, olive oil, butter, herbs and lemon juice. Skill and judgement should be exercised if a complex sauce is desired as it is easy to mask the delicate flavour of fish. I like to use concentrated fish stock or reductions of white wine or vermouth flavoured with eschalots and herbs to make a sauce that will complement fish; olive oil, butter and vegetable purées provide any thickening required, with fresh herbs and spices adding a finishing sparkle.

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