Six O’Clock Solution: The old ways are best for this pan-grilled fish

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The classic flavoured butter in celebrated Irish cooking teacher Darina Allen\u0027s dish also goes well with steak.

Based on Allen’s extensive experience as head of the Ballymaloe Cookery School near Cork, the book — with beautiful photographs by Peter Cassidy — makes this claim in the subtitle: “700 recipes showing you why the time-honoured ways are the best.” Those include how to smoke food , how to salt or brine food, how to make yogurt, how to forage for wild greens, how to raise chickens and how to grow organic vegetables.

Forgotten Skills of Cooking may inspire a visit to the school, a class with Allen, or could see you making your own haybox for transporting a picnic. This is a landmark cookbook.8 fillets of fresh fish, skin onMake the flavoured butter first and chill it.Dry the fish fillets with paper towels, then dip in seasoned flour. Spread each floured fillet with soft butter on the flesh side, as if you were buttering a slice of bread.

Fry until the colour of the fish shows that it has cooked halfway up its width. Turn each fillet with a spatula to cook the other side, and continue to cook until fish is golden and crisp.

 

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