Fishy Fishy - August 19 6pm
A lot of us are trying to eat more fish these days but shy away from it: ‘Too many bones!’, ‘Is it cooked or is it not?’ and ‘What to serve with it?’ are always questions we hear. Let us take the worry out of prepping and cooking fish by showing you some fool-proof methods.
We will give you our top tips on buying fish, including what to look for and then jump right in to how to store it once it’s in your fridge. A quick explanation on deboning with fish tweezers, and then we’ll jump into debearding mussels and steaming them in a large pot, perfect for a quick midweek supper with some crusty bread and a green salad. Next we’ll cover pan frying fish to get that restaurant-quality crispy skin and serve it with a speedy sauce vierge, a French accompaniment of warmed olive oil, lemon juice, chopped tomato and herbs. Let’s not forget about Asian flavours that fish love to soak up - we’ll show you a quick and no mess way to steam fish, infusing it with a mix of ginger, spring onions and ponzu sauce.
A lot of us are trying to eat more fish these days but shy away from it: ‘Too many bones!’, ‘Is it cooked or is it not?’ and ‘What to serve with it?’ are always questions we hear. Let us take the worry out of prepping and cooking fish by showing you some fool-proof methods.
We will give you our top tips on buying fish, including what to look for and then jump right in to how to store it once it’s in your fridge. A quick explanation on deboning with fish tweezers, and then we’ll jump into debearding mussels and steaming them in a large pot, perfect for a quick midweek supper with some crusty bread and a green salad. Next we’ll cover pan frying fish to get that restaurant-quality crispy skin and serve it with a speedy sauce vierge, a French accompaniment of warmed olive oil, lemon juice, chopped tomato and herbs. Let’s not forget about Asian flavours that fish love to soak up - we’ll show you a quick and no mess way to steam fish, infusing it with a mix of ginger, spring onions and ponzu sauce.
A lot of us are trying to eat more fish these days but shy away from it: ‘Too many bones!’, ‘Is it cooked or is it not?’ and ‘What to serve with it?’ are always questions we hear. Let us take the worry out of prepping and cooking fish by showing you some fool-proof methods.
We will give you our top tips on buying fish, including what to look for and then jump right in to how to store it once it’s in your fridge. A quick explanation on deboning with fish tweezers, and then we’ll jump into debearding mussels and steaming them in a large pot, perfect for a quick midweek supper with some crusty bread and a green salad. Next we’ll cover pan frying fish to get that restaurant-quality crispy skin and serve it with a speedy sauce vierge, a French accompaniment of warmed olive oil, lemon juice, chopped tomato and herbs. Let’s not forget about Asian flavours that fish love to soak up - we’ll show you a quick and no mess way to steam fish, infusing it with a mix of ginger, spring onions and ponzu sauce.