Fish, a pillar of our diet that is often shunned ... Between smells and difficulties in preparing it, many are discouraged.

To change this, chef Yves Camdeborde, guest of the show "La Table des Bons Vivants", returned to the fundamentals of cooking so that skate, monkfish or sea bream no longer frighten anyone. 

Apart from cod steaks or salmon steaks, many French people often feel helpless when they find themselves alone, in the kitchen, facing a piece of sea bream or skate wing.

What to remove

How to cut it?

How to season or cook it?

So many discouraging questions that chef Yves Camdeborde tried to elucidate in the program

La Table des Bons Vivants

by Laurent Mariotte.  

A "lotte" of fish 

First fish went to the pan, the monkfish.

"Monkfish is a fish that looks like a preparation for meat, a roast chicken with very firm flesh," explains the former juror of the show MasterChef.

To simplify the task, do not hesitate to ask your fishmonger to prepare it by leaving the fillets attached to the edge.

"We can say that the ridge is practically a bone in the center of the monkfish."

Start by salt and pepper your piece.

"Then take a pan or a roasting pan and place a drizzle of olive oil in it with aromatics such as thyme, bay leaf, rosemary, garlic", advises Yves Camdeborde.

"Brown the monkfish on each side, for about 3 minutes, then bake for 4 minutes in an oven at 250 ° C as you would with a non-seared beef. Open the door of your oven to lower the temperature quickly to around 50 ° C then let stand 10 minutes by closing the door. "

The inertia will end up gradually browning the monkfish.

Another advantage is the absence of odor. 

Stingray wing 

Another technique, but still so easy with the ray.

As for monkfish, you ask your merchant for a preparation: 200 grams of ray wings, fully peeled.

"This time, you make a court-bouillon with water, an aromatic garnish, carrots, onions, a little leek, thyme, bay leaf, salt and pepper", indicates the chef.

"Once at the boil, you remove it from the heat and you immerse your pieces of skate, cover and cook for 10 minutes, off the heat."

This is how to get a poached fish.

You can serve with a dash of olive oil and capers.

Both adults and children since this fish is boneless. 

>> Find all of Laurent Mariotte's shows in podcast and replay here 

"Daudau" in the kitchen

Last fish and not the least, the sea bream.

"Take a stainless steel frying pan and heat it. Place a sheet of parchment paper in it, then on top of your sea bream fillet, skin side down, seasoned with salt and pepper beforehand", explains Yves Camdebordes meticulously.

"Do not hesitate to make the fish adhere well to the baking paper by pressing, from top to bottom, with a wooden spoon".

Cook for 3 minutes then remove the pan from the heat to turn the fillet.

Let the second side cook off the heat with the heat stored in the pan.

A few minutes are enough to finalize this dish, enough to reconcile the most reluctant with fish in the kitchen.