Here,
five Michelin-starred chefs demonstrate different ways to cook fish, from
butter poaching to battering and frying. Of course, be sure to check that you
are only using sustainable fish species – take a look at this guide to
sustainable fish from the Marine Conservation Society for further advice.
First
up, Magnus Nilsson of Sweden’s Fäviken restaurant makes delicate butter-poached
turbot with sunflower.
Next,
Raymond Blanc from two star Le Manoir aux Quat'Saisons cook’s gilt-head sea
bream, roasting it with a selection of aniseed-heavy ingredients.
Gordon
Ramsay turns out the perfect battered fish and mushy peas, with a spicy kick
from ginger, chilli and cayenne.
Three
Michelin star French chef Éric Fréchon prepares whiting in an almond crust.
Here’s
an interesting one from a slightly belligerent David Chang to finish with:
instant ramen-crusted skate.
By FDL