Sautéing

Sautéing is one of my favourite ways of cooking poultry and fish. It seals the meat, giving it a really lovely crust and seals in all the juices. Fish, shellfish and thin slices of meat should be seared very quickly on both sides and then allowed to rest a few moments before being served. Be careful not to put too much oil in the pan (that is shallow-frying), and allow the pan to heat up before using. Don’t add too many ingredients to the pan when sautéing; this will result in a drop in temperature, causing the food to stew.