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Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

Published 1997

About

Seared Scallops
Technique: searing
Basic Method for Oven-Poached Fish
Techniques: oven-poaching fish
Soy-and-Ginger-Glazed Salmon
Techniques: marinating/broiling/fish-cooking rule
Roast Fish with Herbed Crumb Crust
Techniques: shopping for fresh fish/roasting fish
Vegetable- and Wine-Braised Fish Fillets
Techniques: cooking with wine/braising fish/enriching sauce
Shrimp Sauté with Garlic and Lemon
Technique: sautéing/deglazing/finishing a sauce with final enrichment
Arroz con Seafood
Technique: cooking fish in a casserole or paella pan
Main-Dish Seafood Stew
Techniques: using firm-fleshed fish for stew
Steamed Lobster with Butter Sauce Two Ways
Technique: steaming a lobster/cutting up a lobster

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In this section

Seared Scallops

Basic Method for Oven-Poached Fish

Soy-and-Ginger-Glazed Salmon

Roast Fish with Herbed Crumb Crust

Vegetable- and Wine-Braised Fish Fillets

Shrimp Sauté with Garlic and Lemon

Arroz Con Seafood

Main-Dish Seafood Stew

Steamed Lobster with Butter Sauce Two Ways

Part of

Main Dishes: Fish and Seafood

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