Can You Eat Bluegill? A Guide to Catch, Clean & Cook. • Panfish Nation
2:33
Can You Eat Bluegill? A Guide to Catch, Clean & Cook. • Panfish Nation
Aug 10, 2023
panfishnation.com
Gil on Instagram: "Quick BBQ grilled fish 👌 Grilling white fish is prob one of my go to dishes when i light my BBQ!! Easy to cook, and always banging. Here I used corvina, such a beautiful fish. The 2 « tips » I could give to get something very cool, and fast here, is the curing , and the jus. Curing the fish will take out part of its moisture and you will get in about 30-40m a perfect fillet for grilling. Just make sure to clean and dry it well before to grill. For the jus, it’s a classic jus,
0:49
Gil on Instagram: "Quick BBQ grilled fish 👌 Grilling white fish is prob one of my go to dishes when i light my BBQ!! Easy to cook, and always banging. Here I used corvina, such a beautiful fish. The 2 « tips » I could give to get something very cool, and fast here, is the curing , and the jus. Curing the fish will take out part of its moisture and you will get in about 30-40m a perfect fillet for grilling. Just make sure to clean and dry it well before to grill. For the jus, it’s a classic jus,
60.2K views6 months ago
Instagramgil.treats.gil
Gil on Instagram: "Fish and creamy sauce 🧀 AD* Poaching white fish loin (corvina here) in milk is a classic, and works perfectly! Few minutes depending on the size of the filet, in a 60-65deg salted milk. Fish was served in a creamy / sweet & sour cider & cheese sauce, made out of 3 reductions, vinegar, cider, fish broth, and creamed with heavy cream and brie cheese. Absolute banger. Got inspired by a camembert sauce that we made in le coquillage, which I absolutely loved. I never made it mysel
1:00
Gil on Instagram: "Fish and creamy sauce 🧀 AD* Poaching white fish loin (corvina here) in milk is a classic, and works perfectly! Few minutes depending on the size of the filet, in a 60-65deg salted milk. Fish was served in a creamy / sweet & sour cider & cheese sauce, made out of 3 reductions, vinegar, cider, fish broth, and creamed with heavy cream and brie cheese. Absolute banger. Got inspired by a camembert sauce that we made in le coquillage, which I absolutely loved. I never made it mysel
25.4K views5 months ago
Instagramgil.treats.gil
Gil on Instagram: "1 FISH, 4 DISHES 🤍 So happy I finally had the time and conditions to make this mini series. It’s a projet I have in mind since a while, but didn’t get the opportunity to do it so far. Prepping an animal from head to tail is the beautiness I love in kitchen, receiving the whole product, and respecting if through your cuts, and kitchen. I got into fish butchering very early in my cooking experience, seing the craziness of the work of chef @mrniland, and others like @valraffali
Gil on Instagram: "1 FISH, 4 DISHES 🤍 So happy I finally had the time and conditions to make this mini series. It’s a projet I have in mind since a while, but didn’t get the opportunity to do it so far. Prepping an animal from head to tail is the beautiness I love in kitchen, receiving the whole product, and respecting if through your cuts, and kitchen. I got into fish butchering very early in my cooking experience, seing the craziness of the work of chef @mrniland, and others like @valraffali
61.2K views10 months ago
Instagramgil.treats.gil
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Gil on Instagram: "1 FISH, 4 DISHES, ep2 Today we’re working on the collar !🫶 That cut is probably one of my favourite, so fatty and full of flavor, and we made a Katsu out of it ! We’re going simple here, classic deep frying, home made kewpie, and bulldog sauce (Didn’t made my own, cause I absolutely love the original one 😈). On side, some fresh cabbage, and lemon. Serve with rice !🫶 Track ID: Djavan, Stevie Wonder - Samurai #tuna #collar #aesthetic #katsu #vibes #records #vibes"
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