En Papillotte

En Papillotte We use this cooking method all of the time: no fuss, no muss. It’s a gentle cooking method that is similar to steaming. We like to shave seasonal vegetables thinly (carrot, beet, leek, fennel, asparagus etc…) and create a base for the fish. A little butter, white wine and herbs and you have a meal. preheat oven to 450º take a square of parchment paper large enough to fold in half over the individual fish and vegetable portion, or a parchment bag, and lay the vegetables in a little stack. The more colourful the better. Lay the fish on top. Spoon or drizzle a little liquid (wine, lemon juice, stock, coconut milk), top with a little butter and season well with salt. fold the paper over the fish and roll up the edges to seal and create a little package. place onto a baking sheet and into the oven. A thin filet will be done in 6 minutes, thicker filets will take 8 to 10 minutes. check for doneness, place each parcel on a plate and serve immediately. Just warn your guests...

Pan Frying

Pan Frying start fish from room temperature cut fish into individual portions for easy manipulation season with sea salt on both sides of the filet preheat a heavy pan over medium heat until HOT, about 3-5 minutes add a few teaspoons of fat to the pan: non GMO vegetable oils such as grapeseed, canola, sunflower coconut oil, a mix of butter and one of the above, as butter will burn on its own place the fish SKIN SIDE DOWN. If fish curls up, press down with spatula for a minute. let the fish cook, skin side down, without touching for 3 to 4 minutes. Once the skin side is brown and crisp (check after 4 minutes), and the flesh side is mostly opaque, gently turn fish over. Turn the pan off, and let finish cooking 1 to 2 minutes. Test for doneness (see...

Steaming

Steaming We rarely steamed fish until we opened the shop. Who knew?! (besides most of coastal and lakeside Asia;) It is now one of our favourite ways to cook whole bream, branzino, perch and trout. Thick filets of lingcod, pacific cod and halibut work well too. start fish from room temperature place a bamboo steamer basket snugly into a shallow pan or pot. Fill with water (or stock) to just below the base of the basket. Cover with a lid and bring to a boil. line the basket with green onions, ginger, galangal, cilantrof or whatever flavours you feel will pair well with your meal. place the fish into the basket, being careful to not over crowd. cover with the lid. This method is HOT, so typically a thick piece of fish will take no longer than 6 to 8 minutes. Set a timer a little earlier and check for doneness to assess cooking...

Poaching

Poaching We like to poach our fish in a flavourful liquid such as a coconut curry, tandoori curry or fennel and tomato broth. Gone are the days of poaching whole fish in court bouillon. We find it is best to make a flavourful base, bring to a gentle simmer, and submerge fileted pieces of fish. A thinner filet (trout, pickerel) will take 4-6 minutes to cook through, whereas a thicker filet will take closer to ten minutes. once liquid is at a steady simmer, and flavour is where you want it to be, submerge room-temperature filets into the liquid. This is a gentle cooking method, so the most action you should see in your pan is the occasional bubble. while the fish is cooking, warm shallow bowls, finish any starch or vegetable accompanying the dish. Check for doneness, remembering that the fish will continue to cook in the hot broth in the bowl. Best to go a tiny bit under, rather than...

Pan Roasting

Pan Roasting preheat oven to 450º start fish from room temperature season the fish with sea salt preheat a heavy pan over medium high heat 3-4 minutes until HOT add 1-2 tablespoons of a high smokepoint oil such as grapeseed, canola or clarified butter place fish filet FLESH side down into hot pan let cook 2-4 minutes, until golden and crisp remove from pan, turn over and place into the hot oven to finish cooking for a thick filet (halibut, wreckfish, spring salmon), let roast approximately 6-8 minutes remove and check for doneness. If not quite cooked, place back into the oven to roast a further 2 minutes, then check again for...

High Heat Oven Roasting

High Heat Oven Roasting We find it best to either cook at very low temperatures or very high temperatures with fish. For high heat roasting, upwards of 450º is ideal. preheat oven to 450º fish may be marinated start fish from room temperature season the fish with sea salt line a baking sheet or cast iron pan with parchment paper place fish onto cooking vessel and into oven thinner filets will take 5-6 minutes thicker filets will take 10-14 minutes test for...

Slow and Low Baking

Slow and Low Baking One of our favourite ways to cook fish. The low temperature succeeds in rendering the fat of the fish, leaving the end result luscious, tender and delicious. preheat oven to 200ºF marinades such as sake, honey Dijon, teriyaki etc work well for this cooking method start fish from room temperature season fish with sea salt line a baking sheet or cast iron pan with parchment paper place fish onto cooking vessel and into oven thinner filets such as trout will take 10-12 minutes thicker filets such as halibut or spring salmon will take 20-25 minutes test for...