Even the fish has its seasons
Buying seasonal fish is good to vary the pleasure and it’s much better to preserve the species. It is also at this time that there are more and it is therefore at the best price. Right now it’s the season for cod, haddock, monkfish, whiting or even pollack.
In this program Gérald Richard, the chef of La Table Saint-Thomas in Reims, gives you his tips and tricks for properly preparing fish. And in particular, how to remove bones without difficulty thanks to hot water and a chef’s technique! We also explain how to remove the skin or scale the fish. And then the chef gives you his advice for successful cooking, without it drying out or smelling too strong in the kitchen.
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