How to Choose a Fry-pan
You want a pan that is large enough for most of your needs, but not too big to spoil your food and cause it to dry out. Also, think about the depth of the pan. These days some pans are deep enough to cook a stirfry, stew or curry, while others are shallow enough to cook crepes and omelettes.
Different Materials
Aluminum - Creates excellent heat conduction and resists rust and corrosion
Aluminum Clad Stainless Steel - Creates excellent heat conduction, is iduction-ready, and resists rust and corrosion
HardCoat / Anodized Aluminum - Creates excellent heat conduction and is scratch and dent-resistant
Stainless Steel / Aluminum - Creates excellent heat conduction, is induction-ready, resists rust and corrosion, and is dishwasher safe
Copper / Stainless Steel - Creates excellent heat conduction
Carbon Steel - Creates excellent heat conduction and is induction ready
Butter-Fried Fish with Lobster Sauce
Ingredients
SAUCE:
1 onion
3 cloves of garlic
Some fresh thyme
1 tbsp. tomato purée
100ml white wine
½L cream
Oil for sautéing
The juice from one lemon
500ml lobster stock
Salt & pepper
COD:
1 piece of cod back with skin, approx. 600g
50g butter
Salt & pepper
FRIED CARROTS:
6 carrots
Salt
1 jar of capers in vinegar
Sugar
1 litre of rapeseed oil
GARNISH:
Fresh spinach leaves
Instructions
SAUCE
Finely chop the onion, garlic and thyme and then sauté in the Windsor in some olive oil. Add the white wine, tomato purée, lemon juice and fish stock and leave the sauce to cook on a strong heat without lid for approx. 15 minutes. The sauce needs to reduce by 1/3. Add the cream and season with salt and pepper.
COD
Clean the skin with a knife and cut into suitable portions. Heat the Modern Skillet and brown the butter. Fry the fish with the skin facing downwards, and then turn the fish and give it 1 minute on the other side.
FRIED CARROTS
Peel the carrots, use a Mandoline slicer to cut the carrots to a suitable size. Heat the rapeseed oil in a pan. Put the carrots in a fry basket and fry them for a couple of minutes until they are golden. Place them on a piece of kitchen towel or other material to soak up the excess oil. Season with salt.
Re-use the rapeseed oil and fry the capers for a couple of minutes until they are crispy and tasty and have opened out like flowers in the hot oil. Remove them, let them drip dry and sprinkle some sugar on top.
SERVICE
Start by carefully pouring the lobster sauce in the middle of the plate and then place some fresh spinach leaves on each plate. Place the fish in the middle of the plate and pile the fried carrots on the fish. Finish by sprinkling the fried capers over the dish.