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 128
... monkfish's virtues . Although a fair weight is landed in Britain each year , and although it is a common enough fish round our coasts , monkfish is not always easy to buy . It's only to be found where there's already a demand for it ; a ...
... monkfish's virtues . Although a fair weight is landed in Britain each year , and although it is a common enough fish round our coasts , monkfish is not always easy to buy . It's only to be found where there's already a demand for it ; a ...
Page 129
... monkfish with mayonnaise . Recently we have eaten lotte sauce Choron , the fish poached in a court - bouillon and served with sauce Choron ( p . 42 ) , and lotte normande , poached and served with a Normandy sauce and mussels . If you ...
... monkfish with mayonnaise . Recently we have eaten lotte sauce Choron , the fish poached in a court - bouillon and served with sauce Choron ( p . 42 ) , and lotte normande , poached and served with a Normandy sauce and mussels . If you ...
Page 130
... monkfish seasoned flour 4 oz . olive oil 2 shallots , chopped 3 onions , chopped 1 large clove garlic , chopped 3 oz ... Monkfish cut into chunks makes an excellent fish for grilling on skewers . Here are two suggestions : Put on the ...
... monkfish seasoned flour 4 oz . olive oil 2 shallots , chopped 3 onions , chopped 1 large clove garlic , chopped 3 oz ... Monkfish cut into chunks makes an excellent fish for grilling on skewers . Here are two suggestions : Put on 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