Cooking Styles

Learn about the following cooking styles. Most species lend themselves to a wide variety of cooking styles and, with a little guidance, seafood is one of the easiest foods to cook - so feel free to experiment....and enjoy! Select a recipe from the list.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Sole Meunière

Pan-Frying

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This classic French sauce is a very popular way to serve flat fish. Something cooked à la meunière , literally ‘in the style of the miller’s wife’, is dredged in flour before being fried … as the miller’s wife always had plenty of flour on hand.  The trick to making brown butter is to make it really brown, without burning it - so be brave and push it just past the point where you think it’s done, then quickly stop the cooking with a squeeze of lemon juice. Boiled new potatoes or plenty of crusty bread are a great way to soak up all the delicious nutty butter.

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Serves 4

½ cup plain flour
Salt flakes and freshly ground black pepper, to taste
4 x 180g fillets New Zealand sole, skin on, bones removed
1 tablespoon extra virgin olive oil
150g salted butter 
1 small lemon, juiced
2 tablespoons finely chopped flat-leaf parsley

Combine flour, salt and pepper in a large shallow bowl. Toss the fish in the flour, coating well, and shake off any excess.

Heat oil and 50g of the butter in a large frying pan. Add fish, skin-side down, and cook for 2 minutes then turn and cook the other side for a further minute or so, until golden. 

Remove the fish to a warmed plate and wipe out the pan with kitchen paper. Add remaining butter and place over a high heat, cooking it until it turns brown. Add lemon juice and parsley, swirl the pan for a few seconds, pour butter over the fish and serve.

 
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