Simple, pocket knives, sharpened in saltwater.
These shellfish, which are elongated and have a slightly chewy texture, are poached in very salty seawater and then briefly chilled: a quick, warm or cold…
The fish cooks in just a few seconds in a very salty water. A brief immersion in cold water stops the cooking process and keeps the flesh tender.
Ingredients and directions
- Prep time10 min
- Cook time5 min
- Total15 min
- DifficultyEasy
- Cooking methodPoaching
- Gluten-free
Ingredients
people
- $0.95
Directions
- Pour into the large saucepan, add the sea salt, and mix well. ≈ 4 min
- Bring to a boil, then immerse the knives in the boiling water.
- As soon as the water returns to a boil, turn off the heat and immediately plunge the knives into ice-cold salted water to stop the cooking process.
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