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Once the water reaches a boil, cook the broccoli for about 5 to 7 minutes, or until bright green and fork tender. Remove from the heat, drain the water, and let cool slightly.
Cook the fish for 2 minutes on each side, in batches if necessary. Drain on paper towels; cut the lemon in half and squeeze the juice from one half over the fish.
The dish named sole meunière has varied over the years. In his 1846 cookery book The Gastronomic Regenerator, Alexis Soyer leaves the skin on the fish and rubs salt and chopped onions into it, before grilling it whole and, once cooked, adding a sauce of melted butter with lemon juice and cayenne pepper. [5]
Add some butter, salt, pepper and fresh thyme or dill. "The goal is to literally boil out the excess water and then use the small amount of remaining water to create a sauce," said Walsh.
A salt crust is a method of cooking by completely covering an ingredient such as fish, chicken or vegetables in salt (sometimes bound together by water or egg white) before baking. The salt layer acts as insulation and helps cook the food in an even and gentle manner.
Sweating is often a preliminary step to further cooking in liquid; [1] onions, in particular, are often sweated before including in a stew. [ a ] This differs from sautéing in that sweating is done over a much lower heat, [ 2 ] sometimes with salt added to help draw moisture away, and making sure that little or no browning takes place.
German Chocolate Cake. Despite it's name, this layer cake actually originated in Texas in the 50s. It's a sweet, not-too-chocolatey cake that is filled and frosted with rich, sticky coconut and ...
Challenge: The home cooks had 45 minutes to filet and cook their own fish. Bettina Applewhite (with Dale Talde): Crispy Skinned Snapper, Rainbow Chard & Red Pepper Sauce; David Johnson (with Shirley Chung): Pan Seared Sole with Brown Butter Sauce, Roasted Grapes & Fennel Salad; Winner: David Johnson