“Even if you are not very equipped”: Jean-François Piège shares his tip to do at home to easily cook fish fillets

In the oven, in foil, steamed or pan-fried, fish fillets can be cooked in a thousand and one ways. Problem is, it is not always easy to achieve “just cooked” and we sometimes end up with overcooked fillets, which crumble, stick in the pan or soften. But that was before knowing Jean-François Piège’s trick! During the show “We are going to taste” by François Régis Gaudry, the chef shared his truly clever… and very surprising trick! We explain everything to you in detail.

“There’s a way to properly cook fish at home, even if you’re not very equipped“, declares the chef. To successfully cook in a few minutes, all you need is a saucepan and two plates!

Follow the chef’s tip: when you stick a toothpick in, if it doesn’t go into the flesh, the fish is not cooked. If you feel a little resistance, it is time to stop cooking.

Once cooked, you can coat your fish fillets with a fromage blanc, a cream and chives sauce or season them with a simple drizzle of hazelnut or olive oil.

And to accompany, opt for a rice pilaf, mashed potatoes or wilted spinach. Depending on the season, you can also choose pumpkin puree or fried mushrooms or zucchini.