karohemd: (Chef)
[personal profile] karohemd
Pan-fried sea bream with mixed small leaf salad and potatoes.
Unfortunately, what you can't see is that I'd stuffed the cavity with boursin cream cheese which gave a cooling contrast to the spicy coating (flour seasoned with hot pimenton, salt and pepper). Also, you can't see the wonderful beurre noisettebrown butter because the plate is black...




Seabream

Date: 28/8/08 07:54 pm (UTC)
From: [identity profile] bateleur.livejournal.com
Looks lovely!

spicy coating (flour seasoned with hot pimenton, salt and pepper)

So does that mean the skin is edible?

Date: 28/8/08 08:00 pm (UTC)
From: [identity profile] karohemd.livejournal.com
It tasted lovely, too. :o)

Absolutely. You can eat the skin on most fish, especially when like here fried to a nice crisp. I object to skinning fish, there is a lot of taste and also a lot of goodness (vitamins etc.) in fish skin.
I find the skin on poached fish a little harder to eat but with fried fish, it's brilliant.

Date: 28/8/08 08:03 pm (UTC)
From: [identity profile] bateleur.livejournal.com
Ooh, must try that! I've previously only eaten the skin on stuff like whitebait.

Date: 28/8/08 08:09 pm (UTC)
From: [identity profile] karohemd.livejournal.com
Well, with whitebait (and things like young sardines and similar) you can eat the whole lot, incl. bones. ;o)

Date: 28/8/08 09:13 pm (UTC)
From: [identity profile] wknoxwalker.livejournal.com
Was it brown butter, asin you cook it till it goes burnt/delicious and serve? Or did you mix it with uncooked butter? I know you can do either - but I've never tried it out. Is it worth it?

Date: 28/8/08 09:22 pm (UTC)
From: [identity profile] karohemd.livejournal.com
The former. You need to watch your heat a bit so it doesn't actually burn and turn bitter but just turn brown and develop a lovely nutty flavour. Adding a glug of olive oil helps but is probably considered cheating by real chefs. ;o)

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