Originating in France, quenelles are ovoid-shaped fish dumplings served in sauce. Whether you're looking to perfect or take a ...

or until reduced by half, stirring frequently with whisk. Add cream cheese; cook 1 min. or until melted, stirring constantly. Pour over fish. Sprinkle with parsley.

Tender fish fillets smeared in a simple marinade of lime juice and salt, seared golden and bathed in a creamy sauce. Baked this lovely to a lip-smacking perfection. Marinate fish fillets and keep for ...

4. Repeat the egg and crumb treatment once more and keep the fish aside till ready to fry. 5. Mix the sauce ingredients together, for the Tartar Sauce. 6. Just before serving, heat the oil and ...

Set aside on a warm plate. For the sauce, place the cream and fish stock into a pan and bring to a gentle simmer. Reduce the mixture for 4-5 minutes, or until thickened slightly, then stir in the ...

To finish the sauce, add the double cream to the pan and season, to taste, with salt and white pepper. To assemble the pie, butter a casserole dish generously and flake the set-aside fish ...

Another mistake is not seasoning the broth adequately. The coconut milk provides a creamy base, but it needs salt, fish sauce, and aromatics to create a flavorful dish. Don’t be afraid to taste ...

In a separate saucepan, bring the coconut cream and curry powder to the boil. Add the lime juice and salt and cook until thick, then pour over the fried fish. Garnish with lime slices. Serve with ...