|The London Art of Cookery|
|by John Farley|
John Farley, formerly principal cook at the London Tavern, designed his 1811 "The London Art of Cookery.
Tip: Try poaching pans for more results.
Results 1 - 10 of 13 for fish poaching pans
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Wash fish. Oil skillet lightly or steamer rack. Place fish in pan, skin side down. Season fish to taste. Add water in pan. Cover, steam until fish flakes.
Place salmon in saute pan and cook over ... into pan. While fish cooks, puree all ... sides of the fish so as to not hide its beautiful color. Serves 4.
Poaching is a very ... you cook the fish faster than this ... or large roasting pan. Add the ... boil, cover and poach over lowest heat ... egg yolk and capers.
Select a large, ... fitting cover. Fill pan 2/3 full with ... deepest thickness of fish. Add all ... fish and bring poaching liquid to boil; ... too much. Serves 2-4.
Bring the wine ... in a roasting pan or fish poacher. Add the ... the liquid and poach, uncovered, for ... in 2 tablespoons poaching liquid. Return to ... warmed sauceboat. Serves 4.
Mix the olive ... Gently place the fish on top of the sauce and cover pan. Cook on ... the pan poured over the fish. Sprinkle on the lemon juice. Serves 6.
Preheat oven to 325 degrees. Bake until fish flakes - steak/fillets: ... ginger. Fill baking pan (size appropriate to ... fresh parsley and cucumber slices.
Bring water and ... place halibuts in pan. Cover and ... minutes per inch of thickness or until fish flakes when tested. Remove fish from pan, keep warm.
Place fillets in a 9 x 13 inch baking pan. Almost cover ... with paprika. If fish are thawed, bake ... wedges drawn butter and sprinkle with slivered almonds.
1. Wipe fish and place in a frying pan. Add the ... around the halibut. Spoon the sour cream sauce over the fish and sprinkle the popcorn shrimp over that.
Result Page: 1
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