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RecipeNLG
Gathered
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
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Mix mayonnaise with plenty of chopped herbs and a good grind of pepper. Salt if you like, although prepared mayo should be fine. Place fish skin-side up on a broiler-safe pan. Spread the herb mixture thickly over the fish, and lay the tomato over the sauce. Now, broil it - the usual way. 7-10 minutes, I'd say, but suit yourself. The tomato will be slightly blistered and the sauce bubbling and brown in spots. That's it!