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Crisping Fish Skin

Salmon and Sea-Bass fillets, and whole Trout are delicious grilled with their skin on - this is an easy way to achieve this.


The fish of your choice - in the case of Sea-Bass, it will need scaling.
Your fishmonger will do this.
But if trying it yourself, be very careful to protect your eyes from flying scales.


- With fish fillets, put them under a very hot grill - skin-side-up covered with a light sprinkling of fine sea salt - this encourages the skin to crisp.

- The skinless side with cook in the reflected heat.

- Serve on, rather than covered, with you chosen sauce, or with a wedge of lemon.

- Whole trout or individual Sea-Bass can be grilled in the same way, although they will need turning over after about 3 minutes; trout are particularly good with the addition of a light sprinkling of paprika - added before grilling.

Garlic Mashed Potato is an excellent accompaniment.

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