Katie Ardington: Whitefish
- Episode aired Sep 6, 2020
Chef Katie starts with whole striped sea bass, then walks us through the basics of handling, selection, and butchery. She sets the fillets aside and uses the trim and bones to make 'Fumet', ... Read allChef Katie starts with whole striped sea bass, then walks us through the basics of handling, selection, and butchery. She sets the fillets aside and uses the trim and bones to make 'Fumet', a light fish broth. The fillets return for a demonstration of proper pan-searing technique... Read allChef Katie starts with whole striped sea bass, then walks us through the basics of handling, selection, and butchery. She sets the fillets aside and uses the trim and bones to make 'Fumet', a light fish broth. The fillets return for a demonstration of proper pan-searing technique served simply with a bright spritz of lemon. The fresh fillets are also cubed and tossed ... Read all