Ocean trout, dill, liquorice, kohlrabi.
One of the many techniques Chef Farrel Hirsch uses in the dish above is known as ‘nappe’. We asked him to expand on it:
“In cooking, nappe refers to either the ability of a sauce to coat the back of a spoon or the act of a sauce coating a food. The secret to achieving a perfect, silky consistency is two-fold, namely: constant stirring of the sauce with a metal whisk, and a consistent temperature. The stirring prevents the proteins from separating while the constant temperature will prevent the sauce from thickening too much.”
Farrel’s five tips on fish-cooking perfection
- Make sure the fish is at room temperature before cooking.
- Once cooked (at a temperature according to recipe) use a metal probe to pierce the center of fish to make sure it is cooked, instead of opening the fish with a knife.
- First, place the fish skin-side down in the skillet.
- Use butter, thyme, and garlic to nappe during cooking.
- Always finish with lemon.
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