fauchon Nov 26, 2007 05:24 AM
pan rosting striped bass?
Can someone help me with technique on pan roasting? Do you brown on the stove, then finish in the oven? Or is the entire process done on stove top? I'd appreciate any help/advice/tips....
(I'm assuming you add wine/lemon juice etc at the very end to make a pan sauce...am I right about this...or not?)
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For fish, you do NOT brown it first, like you might, say, a cut of beef. You'll end up destroying the fish.Here's a helpful link:
http://www.chow.com/recipes/10188
You don't have to follow the recipe precisely, but it'll give you the technique you need. Bon apetit!
