Deal with lean fish-Poached Fish

Oliver oil poached Halibut with pesto

(prosciutto wrapped Turkish fig with stuffed goat cheese)

Milk poached cod, scallion egg rolls with romesco sauce

Poach is a very delicate way to cook fish, and you can taste the original flavor of fish that comes from the ocean, also prevent from ovecooked( if you are really doing poach, but not boiling)

For lean fish, it's good to use oliver oil , butter poach, to make it more moisture and juicy. The point is to season the liquid well, otherwise your fish will be very bland.

Add some herb into your poach liquid, like thyme, bay leaves, peppercorn , season with salt, poach temperature( low heat for my stovetop), 5mins

Egg roll:

the secrete to make tender egg is to add some fat( like heavy or light cream) and some water( I used chicken stock), milk has too much protein. Some chef even discard egg white to reduce the protein.

This is a Japanese style egg roll, but I saw some recipe about romesco with omelette, so I guessed they would work too, and this is so true!

Romesco style red pepper coulis

One of my favorite sauce, needs some work. Roasted pepper, remove skin, boiling pepper and garlic and some shallot in chicken stock, smoke paprika, cayenne pepper , reduce the liquid,  then blend it together with some nuts( usually use bleached  almond and hazelnut, but I am so smart to use macadamia ~~. not sure if they will taste the same) also this is not very authentic remesco, usually it also has tomato. stale bread, vinegar. I would like to try this more authentic one next time:

 http://www.finecooking.com/recipes/romesco_sauce.aspx

the last thing I want to say is ...

it's so expensive to experiment on fish~~