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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Pin-bone removal and precision plating
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Pin-bone removal and precision plating
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Sprinkle the fish with salt and pepper to taste. beat the egg in a shallow bowl. place the bread crumbs in another shallow bowl. dip the fish into the egg mixture then into the crumbs, turning to evenly coat. heat 1 Tbsp oil in a large skillet. add 2 fillets and cook over medium high heat until the bottoms are nicely browned 2 to 3 minutes. turn fish and continue cooking until browned on the second side. transfer cooked fillets to a plate and kkep warm. add another Tbsp of oil and cook the second batch of fish. keep all 4 fillets warm while making the pan sauce. add the remaining Tbsp oil and shallots to pan. cook for 2 minutes. add the tomatoes and salt and pepper to taste and cook for another 2 minutes. add the vinegar and parsley and simmer for 30 seconds. adjust the seasonings. place each fillet on an individual plate and spoon sauce over the top.