How to sautée seafood like a Chef at home
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Definition for Sautéeing Seafood: Cooking cuts of fish and small whole shellfish in a hot saute pan with a small amount of oil or butter, with a combination of range top and oven cooking allowing fish and shellfish too colour with the addition of other commodities. For example vegetables, mushrooms and sauce.
Example: Langoustines Tail Meat.
1. Defrost langoustine tails using packet guide lines.
2. Heat sauté pan, add oil and allow to swirl, add langoustine tails and cook quickly.
3. Once coloured add chosen vegetables and cook moving around pan, add some butter and season with sea salt and pepper.
4. Langoustines should be firm and have no sign of translucency when ready to serve.