Label
All
0
Clear all filters

Fish

Appears in
Open Rhodes Around Britain

By Gary Rhodes

Published 1996

  • About
Cooking fish is such a pleasure. Once you’ve bought the fish of your choice and, of course, you know how fresh it is, watching the texture change just slightly as it steams, poaches, fries or grills, is so exciting as you start to recognize its flavours as it cooks.
In a restaurant kitchen you’re always looking for new dishes and ideas, obviously to make menu changes and keep your guests guessing as to what will be on the menu next week. You do go through spells of finding it really hard work to come up with something ‘new’ (I’m not really sure there is!). But in this section of the main course chapter I’m more excited than ever. The variety of cooking gives you so many different results with steaming, roasting, grilling and pan-frying, and all the dishes have flavours that work together so well.

Become a Premium Member to access this page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title