You end up looking like a genius when you barely had to turn on the stove. If you see too much of that, it’ll be overcooked.) The fish comes out super succulent, and you can season it once it’s done. Also, if you see a lot of white creamy stuff coming out of it-those are the proteins, and that’s when your fish is fully done. (The best doneness test for me is to touch the fillet and look for a little bounce. Turn it off and let it stand for 15 minutes, 20 minutes tops. Bring it just to a simmer, until the oil starts to bubble. Plop it in a small sauté pan and cover it with olive oil. I tell them to buy a nice flat fillet of white fish, like fluke. I’ve given this recipe to people before, because everyone’s afraid of fish. And what is the best dish for a neophyte cook to try? Poached fish in olive oil. What was the first dish you ever cooked yourself? Probably eggs on the flattop at my grandparents’ restaurant, The Park Inn Diner in Racine. The way that he would use butter and vegetable stock and salt and herbs to flavor vegetables, it’s something I’ve brought with me everywhere I go. The most important thing I learned from him was the importance of combining or layering flavors and seasoning. F&W Star Chef » See All F&W Chef Superstars Restaurant: L’Etoile, Graze, Estrellón, Sujeo (Madison, WI) Experience: Eleven Madison Park, Judson Grill (New York City) Education: French Culinary Institute Who taught you to cook? What is the most important thing you learned from them? My biggest chef-mentor was Bill Telepan, when he was the chef at Judson Grill, my first kitchen job in New York.
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