Seafood

The most important thing to remember with seafood is that the cooking should emphasise the freshness of the fish. With seafood, freshness is everything. However, it is useless to spend time at the markets choosing the freshest available seafood only to overcook it. The aim of good cooking is not to turn silk purses into sows’ ears although there is a recipe explaining how to do exactly the opposite!

The two great French chefs, Jacques Manière and Michel Guérard are responsible for reminding us of the importance of freshness, this seemingly simple primary rule, particularly through their innovative use of steaming techniques and their aggressive insistence on the absolute freshness of their seafood.