One of the simplest ways to cook great fish, is to use fish fillets. At Pengelly's Angie and Jackie take astonishing pride in the way they prepare their fillets, so you can be sure the skin is fully scaled and all the pin bones are removed. An ideal introduction to fish for children and, with some judicious use of sauces, the perfect centrepiece to a haute cuisine meal.
How to cook the perfect moules mariniere, a top-class meal requiring basic skills (coming soon)
Often one of the more expensive items on a restaurant menu, mussels in white wine or cider sauce is surprisingly simple to cook, and the techniques are easily applied to other shellfish as well. Additionally, mussels in season are a cheap and delicious ingredient, and take minutes to cook.
Scallops, cooked properly, are among the best ways to start a delicious meal. Yet cooking them correctly is littered with pitfalls, and stories of rubbery or underdone scallops abound - even in restaurants. Doing them right, though, is simpler than you think. It's a matter of keeping a sharp eye on them, watching the timing, and being brave enough to stop them when they're just about done.
When compared to other cuisine, fish cookery tends to be simpler and uses fewer ingredients in order to place the fish at the forefront of the meal. That said, there are a few key ingredients you'll want in your larder when taking up fish cookery. Here are some of the things you'll need to become a great fish chef.