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 30
... herbs , with half the amount of watercress ( which has a strong flavour , so must not be allowed to be too dominant ) . Put half into a small pan with the wine , and boil down until there's about a tablespoon or two of liquid left . Add ...
... herbs , with half the amount of watercress ( which has a strong flavour , so must not be allowed to be too dominant ) . Put half into a small pan with the wine , and boil down until there's about a tablespoon or two of liquid left . Add ...
Page 55
... herbs for 2 min- utes in boiling water . Pour out into a sieve and run under the cold tap . Leave to drain . Press the last moisture out , and pound to a paste either with pestle and mortar , or in a liquidizer with a little of the ...
... herbs for 2 min- utes in boiling water . Pour out into a sieve and run under the cold tap . Leave to drain . Press the last moisture out , and pound to a paste either with pestle and mortar , or in a liquidizer with a little of the ...
Page 56
... herbs should be young and fresh . Note . If you prefer to serve herb butter with hot fish , use lb. softened unsalted butter : beat in 4 or 5 tablespoons of oil , then the first raw egg yolk and mustard , and finally the rest of the ...
... herbs should be young and fresh . Note . If you prefer to serve herb butter with hot fish , use lb. softened unsalted butter : beat in 4 or 5 tablespoons of oil , then the first raw egg yolk and mustard , and finally the rest of the ...
Table des matières
Introduction | 9 |
CourtBouillons Sauces and Butters | 15 |
Fish Stews and Soups | 62 |
Droits d'auteur | |
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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