Fish is one of the scarier kitchen ingredients, but it needn't be says Sinu Pillai Fleet Exec Chef for Holland America.

To prepare the plaice with Hollandaise sauce, start with the sauce: first, make the clarified butter; cut the butter (1), let it melt in a bain-marie being careful to skim it (2), and once purified of ...

In this interview, Chris Van Assen, Marine Advisor and Elies Arps, Senior Advisor Seafood Markets from WWF Netherlands explain why WWF engages with important industry players such as the Ekofish Group ...

First, make the sauce. In a small pot on medium low heat warm the milk with the bay leaf, garlic and thyme to infuse for 4 minutes. Pass through a sieve and place the warm milk in a jug. Discard the ...

"The breadcrumb topping works with just about any fish you can get your hands on, so do rely on your fishmonger to recommend what’s freshest." This weekend’s herb breadcrumbed plaice with parsley ...