Chef's Quick Tip: Cooking whole fish

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This week, Chef Matt Storch of Match and Match Burger Lobster shows Tina Redwine how to make savory seafood dishes. 

Method:

 Buy a whole fish, make sure it’s fresh, firm and the eyes are clear, make sure the gills are red and the fish does not smell.

Make sure the fishmonger cleans the fish

Cut down to the backbone and then filet it

Keep the skin on

Pull out the back bone

 

Puttanesca Sauce

For the Puttanesca sauce

mix anchovies, garlic, butte, olive oil, and some shallots, caramelize them

Add salt and umami

Add soy sauce, parmesan and mustard, olive tapenade, fresh basil, a tomato, a little bit of oregano

Black pepper to taste

 

Contact:

Chef Matt Storch, Owner

Match and Match Burger Lobster


 

 

 

 

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