Basic Professional French Cooking

On www.melaniff.com since 2016

Introduction to Basic Techniques

Session 18

1. 1.General Information about Fish
   

2. 2.Commonly Used Fish
   

3. 3.Preparing Fish for Cooking
   

4. 4.Storage and Preservation
   

5. 5.Common Cuts of Fish
   

6. 6.Cooking Methods for Fish
   

    A.  l’Anglaise

    B.  A la Français

    C.  Au Bleu

    D.  In a Court Bouillon

    E.  Braising

    F.  Au Plat

    G.  En Sauce

    RECIPES

    Sole Bonne Femme

    Red Snapper en Papillotte