How to Cook Fish
Do you have any suggestions for the cooking-fish-at-home phobic?
Make sure you buy the freshest fish possible. Fish should never smell like fish. Season the filet on both sides with salt and pepper. Brush it with soft butter (on top) and broil it for a few minutes until cooked. For doneness, I always use this trick: insert a metal skewer to the thickest part of the filet, when you remove it, touch it to the inside of your wrist (or upper lip if you’re brave) and it should feel warm. If it’s cold, the fish is not cooked yet, if it’s hot, it is overcooked.
Any good tips for making lobster bisque?
I usually make a very powerful lobster stock—definitely pressing the lobster shells to extract the maximum—but also use a roux to give consistency and creaminess—no blender necessary!
- World’s Best Sommelier vs. World’s Worst Customer
- Farm-Fresh French Recipes
- French Riviera Party
- Why French Women Don't Stay Fat
- Paris Travel Guide: Best New Paris Restaurants, Bakeries, Wine Bars and More
- Wine Travel Guide: Finding Roussillon, Before Everyone Else Does
- The Ultimate Wine Geek Road Trip: France
- Paris Hotels
What are the best ways to cook trout and striped bass?
I recommend sautéeing striped bass in a hot pan with a little bit of oil—it will allow you to have a nice crust without it getting mushy. For trout, use the same technique—but cook it only on one side.