Welcome back to How I Cook+, thanks so much for being here.
On the docket this week; my thoughts and approach to buying, preparing serving fish raw fish and how the use cherries in savoury cooking, in this case, a fruity, spicy, sweet and sour aguachile.
I hope you enjoy,
B x
It’s rare that, when I see it on a menu, I have any choice in ordering the raw fish or not. It’s as if the waiter has a gun to my head, he’ll blow my head off if I don’t order the raw fish (or meat, for that matter). It’s not real, the gun, but it does it’s job and I always order it. This effect is interesting, and for some people, it’s a cheeseburger, others it’s lemon meringue pie, for me it’s always raw things. I swoon for all things tartar, carpaccio and crudo, an exercise in balance, seasoning, textures and restraint. Pile too much on the delicate flesh of a
sea bass or the tender, delicate fillet of beef and you’ve destroyed it. Some pointers, tips and a plan of attach, below.
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