You wonder how chefs get that nice crust on the fish fillets? It is not hard to do, once you learn a few tips:
- Make sure the oven is heated. I mean, really hot, and minutes on a high heat for at least 3-5.
- It is only when the oil or butter added.
- When the oil and the butter is hot, slide in the fish fillets. If you are thin, you can keep the high heat. If they are thick, place them as low as about average for a steak, medium-high for a layer of fat.
- Do not mess with her! Flipping Constant died in a good crust. Let cook the fish. If this is the case, then a scab and the network is easily recognized when they return. One day. Again, I say!
- Cook the first side of two-thirds of the network. Then come back to finish the rest.
- Serve the most beautiful face plate view.
- One last thing: If you spent for a good sear all the work, put your sauce on the fish. Put ruin on top.
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