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 Chicken
Intro: 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 Method
Intro: 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