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Whole fish can be poached in a court-bouillon and serve either hot or cold (the latter perhaps with mayonnaise) - when they are ideal for buffets. Salmon steaks can be poached, grilled or fried, and are excellent served simply with lemon, or with a sauce, such as "Hollandaise" or "Saffron and Ginger". See our Recipe Section. For further reading see "The Great Food Gamble" John Humphrys (2001). See also "Aquaculture"
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.