Fish or Meat + a hot pan + liquid = sautÃ© and deglazed sauce
â€œSautÃ©-ingâ€ is frying by any other name. You do it in a sautÃ© pan, which is a frying pan by any other name (well, technically itâ€™s larger and has straight sides, but itâ€™s the same idea).
â€œDeglazingâ€ is a fancy term for cleaning out the meat or fish bits that stick to the bottom of a frying pan with a liquid to make a sauce.
The key here is to use thin cuts of meat or fish, and to cook them quickly to prevent them from drying out.Â If the meatâ€™s more than a knuckle thick, that’s about 2cm on my hand, weâ€™re going to put it in a zip lock back and pound it with the back of the frying pan (or a meat hammer or a rolling pin should you have either of those handy) to make it thinner – about 1cm thick. Very therapeutic. This is a super fast way to get dinner on the table.
Hereâ€™s what weâ€™re going to do:
- Season a thin cut of meat or a fillet of fish
- Cook in a hot pan
- Take out the meat or fish and let it rest of a moment to bring the juices back into the flesh
- Pour in a liquid, bubble, and scrape in all the bits on the bottom of the pan
- Tip over the meat or fish
If you can make that, you can make this: