Learn how to make this decadent fish stock recipe for use in soups, sauces, risotto, and more! Fumet, the French word for fish stock, smells of the sea, in only the very best way. It is my go-to ...

5. Cover fish with the mayonnaise, garnish with the greens and chill till ready to eat. 6. Note: You can also flake the cooked fish to tiny pieces and mix the mayonnaise in it and arrange in a neat ...

Prepare the dry mixture: In a resealable plastic bag, combine parmesan cheese, flour, paprika, salt, pepper, and kelp flakes (if using). Coat the fish: Dip each fish fillet into the egg mixture ...