How to Poach Oysters

Open the oysters and remove them from their shells. Strain the oyster juice into a saucepan and bring to the boil. Add the oysters and simmer for a few seconds, …

Mussels in White Wine Sauce

This dish of cooking and serving mussels has been chosen because of its lasting popularity. In it the mussels are cooked in white wine and fish stock together with chopped …

Lobster with Cheese Sauce

Makes: 10 portions. Cooking time: 45 minutes. Ingredients: — 10 x 750 grams live lobsters — 1 liter monray sauce — 200 grams butter — 50 grams grated parmesan cheese …

How to Properly Boil Lobster

Makes: 10 portions. Cooking time: 20 minutes. Ingredients: — 10 x 750 grams live lobster — court bouillon Method: (1) Plunge the live lobster into plenty of boiling court-bouillon and …

Grilled Dover Sole Recipe

Grilling is the cooking of fish under direct heat with the aid of fat or oil to prevent sticking or burning. When cooked grilled fish should be served with a …

How to Shallow Fry Fish

Shallow frying or meunière is the cooking of fish in shallow fat in a frying pan on top of the stove. The fish is served with a garnish of lemon …

Devilled Whitebait Fish Recipe

Makes: 10 portions. Cooking time: 5 minutes. Ingredients: — 1 kg whitebait — ½ liter milk — 250 grams seasoned flour — 3 lemons — salt and cayenne pepper — …

Fillet of Dover Sole in Batter

Makes: 10 portions. Cooking time: 5 minutes. Ingredients: — 10 x 85 grams fillet of Dover sole — 250 grams flour — yeast batter — 1 juice of lemon — …

Poached Finnan Haddock

Makes: 10 portions. Cooking time: 5 minutes. Ingredients: — 10 x 200 grams smoked haddock — 2 liters milk — 2 liters water Method: (1) Remove fins and tail with …

Skate with Black Butter

Makes: 10 portions. Cooking time: 8 minutes. Ingredients: — 10 x 100 grams skate wing pieces — 5 liters court bouillon — 100 grams capers — 150 grams butter — …

Blue Trout in Court-bouillon

Makes: 2 portions. Cooking time: 8 minutes. Ingredients: — 3 liters boiling court-bouillon — 2 trout (live) — ½ dl vinegar Method: (1) Remove the trout from the tank. (2) …