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An opinionated blog beginning with advice on how to create the ultimate French sauces
Before we get started: contact me for a complete recipe for last week's Roasted Herb ChickenIntro: This is my fourth blog (it took two blogs to cover chicken) aimed at helping beginners to prepare French sauces. This week my focus is on fish sauce and I will use the Stove-Top Cooking Method where I will cook a small fish filet on the stove and created a sauce for it at the same time. I just came back from the market, and the best and freshest seafood that they had in stock were scallops and shrimp, so that is what I will go with today. (I originally wanted to prepare a white fish filet, but no worries, I can easily substitute scallops for the white fish and bring shrimp along for the ride). Cooking Seafood using the Stove-Top-Cooking MethodIntro: The process for cooking seafood is very similar to cooking the chicken breast (that I featured in my second blog) where I completed the breast on the stove-top. Cooking seafood using the Stove-Top-Cooking Method |
Chef BrentBrent Littlefield has worked as a chef de cuisine, pastry chef, saucier, and sous chef, for more than 25 years in San Francisco, San Diego, and Las Vegas. b_littlefield123@yahoo.com
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December 2021
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