Complete Fish and Shellfish Cookbook |
Contents
Sauces and Butters | 17 |
Soups and Appetizers | 31 |
Freshwater Fish | 55 |
Copyright | |
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1/4 cup butter ½ cup ½ tsp aspic baking bay leaf beat Béchamel Sauce black pepper boil bread crumbs butter carrot cayenne pepper celery chili chilled chopped fresh parsley cloves garlic cook on Full Cover with vented crayfish cucumber cup fish stock cup heavy cream dough Drain dry white wine egg yolks fillets finely chopped freshly ground black freshly ground white garlic GARNISH gently ground black pepper ground white pepper keep warm lemon juice lemon wedges liquid lobster low heat microwave-safe dish minutes mixture monkfish mushrooms mussels olive oil onion oysters Parmesan cheese parsley peel poach Preheat the oven Remove salad salmon salt and freshly salt and pepper Sauce SERVES saucepan scallions scallops shallots shells shrimp simmer skillet skinned slices sour cream spoon Sprinkle squid steaks Stir tarragon tbsp trout vegetables vented plastic wrap vinegar warmed plates white pepper wrap and cook