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Cooking Your Catch

Appears in
Keeping it Simple
Keeping it Simple

By Gary Rhodes

Published 2005

  • About

Fish cookery isn’t about cooking the flesh right through. All you’re really doing is warming up the meat and setting the flakes.

To stay in control of the cooking, once a fillet is two-thirds cooked, turn it over and switch off the heat. By the time you’ve drained some potatoes and fixed a sauce, the residual heat will have cooked the fish to perfection.

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