Remove the fish from the frying pan and set aside on a warm plate. For the sauce, add 40ml/3 tbsp water to the hot frying pan so that the caramelised juices are dissolved and emulsified into the ...

First up is a fresh seasonal pan-fried fish with a classic grenobloise French sauce which takes just minutes to make. 1. Heat a non stick pan until hot, then add the oil. When hot, pop in the ...