Fish CookeryPenguin, 1975 - 423 pages Jane Grigson's book on fish cookery takes the reader through the alphabet from anchovies to zander giving recipes and historical, geographical and culinary information. The text also gives advice about the preparation and cooking of fish. |
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Page 64
... Haddock Soup A starred soup , providing it's made with good smoked haddock , and not those bright yellow ' fillets ' . Look for kipper - shaped Finnan haddock , which have the most beautiful , low - keyed tawny colour and a flavour to ...
... Haddock Soup A starred soup , providing it's made with good smoked haddock , and not those bright yellow ' fillets ' . Look for kipper - shaped Finnan haddock , which have the most beautiful , low - keyed tawny colour and a flavour to ...
Page 363
... haddock - only 20- 30 minutes in brine , and a light smoking . They are split open in the same way , and are cooked the same way . Arbroath Smokies , Aberdeen Smokies , Pinwiddies The smaller haddock ( and sometimes whiting ) , beheaded ...
... haddock - only 20- 30 minutes in brine , and a light smoking . They are split open in the same way , and are cooked the same way . Arbroath Smokies , Aberdeen Smokies , Pinwiddies The smaller haddock ( and sometimes whiting ) , beheaded ...
Page 364
... haddock into a large flat pan ( a roasting tin does very well ) and cover with the milk . Bring gently to simmering point , and keep the liquid at this temperature until the haddock is cooked . Approximately 20 minutes altogether , but ...
... haddock into a large flat pan ( a roasting tin does very well ) and cover with the milk . Bring gently to simmering point , and keep the liquid at this temperature until the haddock is cooked . Approximately 20 minutes altogether , but ...
Table des matières
Introduction | 9 |
CourtBouillons Sauces and Butters | 15 |
Fish Stews and Soups | 62 |
Droits d'auteur | |
8 autres sections non affichées
Expressions et termes fréquents
anchovies baked bay leaf béchamel béchamel sauce beurre beurre manié black pepper boil bones bouquet garni bread breadcrumbs brown carp caviare chopped parsley clams cloves garlic cooked cookery court-bouillon crab crawfish delicious dogfish dry white wine egg yolks fairly hot oven fillets fish flat-fish flavour French fresh fried frying garlic garnish grey mullet grill gurnard haddock halibut heat herbs hot oven mark ingredients John Dory kipper lemon juice lemon quarters lightly liquid liquor lobster mackerel mayonnaise meat melted butter milk minutes mixture monkfish mushrooms mussels mustard olive oil onion oysters parsley pastry peeled pieces pint pompano potatoes prawns recipe roes salad salmon sauce scallops sea bass sea bream serving dish shad shallot shellfish shells shrimps simmer skate skin slices smoked sole soup sprinkle squid steaks stew stir stuffing tablespoons tarragon taste teaspoon thick cream tomatoes trout tunny turbot