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 115
... Halibut and Chicken Halibut ( Flétan ) Halibut is one of the largest fish you will see at the fishmonger's and by far the largest of the flat - fish . It can measure 6 feet in length , and in proportion it doesn't look particularly flat ...
... Halibut and Chicken Halibut ( Flétan ) Halibut is one of the largest fish you will see at the fishmonger's and by far the largest of the flat - fish . It can measure 6 feet in length , and in proportion it doesn't look particularly flat ...
Page 116
... halibut comes mainly from the great sandy sea bed between Norway and Scotland . There is also an immense fishery off the Pacific coast of Canada where a related species is caught . Nowadays it is organized in a starkly efficient manner ...
... halibut comes mainly from the great sandy sea bed between Norway and Scotland . There is also an immense fishery off the Pacific coast of Canada where a related species is caught . Nowadays it is organized in a starkly efficient manner ...
Page 402
... halibut ( Greenland halibut : halibut ) Monk ( monkfish ) Monkfish Monterey Spanish mackerel ( kingmackerel ) Moonfish ( i us jacks ; pompano , mackerel ) ( ii UK opah ) ( iii for tusk ; cod ) Moray eels ( conger ) Morays ( moray eels ...
... halibut ( Greenland halibut : halibut ) Monk ( monkfish ) Monkfish Monterey Spanish mackerel ( kingmackerel ) Moonfish ( i us jacks ; pompano , mackerel ) ( ii UK opah ) ( iii for tusk ; cod ) Moray eels ( conger ) Morays ( moray eels ...
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