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Long oval pan with rack — poach whole salmon, trout
Ceramic mechanism grinds wet and dry salt without corroding
Complete seafood technique — filleting, sauces, species guide
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
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Long oval pan with rack — poach whole salmon, trout
Ceramic mechanism grinds wet and dry salt without corroding
Complete seafood technique — filleting, sauces, species guide
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
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TO PREPARE SALT FISH: soak salt fish overnight in cold water, drain. Put into a saucepan, covered with fresh cold water, bring to the boil & simmer for about 15 minutes. Fry the onion, tomatoes & pepper in heated lard or bacon fat. Add the fish & mix thoroughly. Season to taste. Arrange the yam or potato slices to cover the bottom and sides of a greased ovenproof dish. Pile in the fish mixture. Dot with butter & milk. Sprinkle with parsley & bake in a moderately hot oven for 20 minutes (375° Gas Mark 5).