Cooking fish and seafood is a process of fine margins: just a few seconds under or over on the stove and the fish is inedible. But a perfectly cooked piece of fish is a thing of wonder.
Here, five Michelin-starred chefs demonstrate different ways to cook fish, from butter poaching to battering and frying. Of course, be sure to check that you are only using sustainable fish species – take a look at this guide to sustainable fish from the Marine Conservation Society for further advice.
First up, Magnus Nilsson of Sweden’s Fäviken restaurant makes delicate butter-poached turbot with sunflower.
Next, Raymond Blanc from two star Le Manoir aux Quat'Saisons cooks gilt-head sea bream, roasting it with a selection of aniseed-heavy ingredients.
Gordon Ramsay turns out the perfect battered fish and mushy peas, with a spicy kick from ginger, chilli and cayenne.
Three Michelin star French chef Éric Fréchon prepares whiting in an almond crust.
Here’s an interesting one from a slightly belligerent David Chang to finish with: instant ramen-crusted skate.
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