Chef Ripert: Thank you for joining us in the frozen Canadian wasteland twice this year through our television sets on Food TV Canada. My question concerns your suggestion in Food and Wine magazine to bake thick filets of fish on a bed of potatoes and sliced onions. This sound like a perfect simple dish, however, how do we keep the fish from overcooking or the potatoes from being raw when cooked together? I tried this with Halibut and found the fish to be over done.
Thank You
David Cooper
Oven Baked Fish
Started by
Coop
, Dec 16 2002 03:30 PM
1 reply to this topic
#2
Eric Ripert
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- participating member
- 27 posts
Posted 20 December 2002 - 02:52 PM
You have to precook your potatoes and saute the onions before baking the fish on top of them. Then cook it in a shallow cooking vessel with fish stock, or shellfish stock (or even chicken stock)....just enough to cover the garnish.
