41. When ready to cook the fanesca, place the fish in a saucepan covered with fresh water. 42. When the oil is hot -- a pinch of flour will sizzle when dropped into it -- place the fish in the skillet. 43. Working in batches, place the fish in the pan. 44. Place the fish in a bamboo bucket and mash them up, thus getting rid of the scales and separating out the fish oil. 45. He will also place the fish in a wave tank and determine how it acts in turbulent waters. 46. Once poached, the fish is placed into an au gratin dish and a mixture of Allison butter is added. 47. The fish were placed in a tank containing a waterborne anesthetic, and were then X-rayed. 48. Transferred one by one, the fish were first placed in a canvas stretcher which was then lifted and submerged in a big water tank in a lorry. |