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Culinary herbs are the key to delicious fish

Culinary herbs are the key to delicious fish

Culinary herbs are the secret when it comes to preparing delicious fish dishes.

With such a light and delicate flavour, fish is often side-stepped by those new to cookery, but with a bit of practice it can become a dinner party menu staple.

One of the best approaches is to balance the flavours in the fish with ingredients that accentuate them - using parsley, dill and basil for example.

Fish dishes don't have to be bland and some of the best curries, although strongly-flavoured, use fish as a key ingredient.

Writing for the Daily Telegraph, celebrity chef Stevie Parle suggests combining a white fish such as sole with garlic, thyme, parsley, and bay leaves.

Even more strongly flavoured fish - such as mackerel - can be flavoured with culinary herbs.

Recently, Nigel Slater urged Guardian readers to serve mackerel with cream infused with dill, tarragon or even mustard.

Herbs can help lift a sauce - especially one based on cream and butter, which served with an oily fish like mackerel can become heavy and unpalatable.

Related Products: Bay Leaves, Dill Weed, Ground Black Pepper, Tarragon

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