the giradet method

[Anonymous Modernist 3357]

Hi

on page 2-24 there is a guide to cook you fish under the broiler.

I layed the fish on shallots and covered the fish(salmon filet)in white wine with only the skin above the wine.

pretty quickly after the fish whent under det broiler the skin startet turning dark, wich only made the proces of burned skin faster

after 6 min in the oven the skin was burnt and the fish still raw inside

Did I miss something in the guide or do you have any suggestions to what I might do different next time?

Sincerely

Soeren

[Anonymous Modernist 310]

Thanks for your help, I was thinking about doing that recipe soon!

The first thing I would check is the thickness of the piece of fish because the cooking time is proportional to the square of the thickness. So if the middle of the piece was raw but the exterior correct I would try it with a thinner piece. But if the exterior is also raw I would warm the wine where you put the fish. You can even let itpoachesa little bit in the warm wine beforeputtingit under the broiler.

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