New to forum... GREAT VIDEOS!
Ok, I'm a chef at a fine dining Italian rest. In a hotel/casino that operates several venues and we do a ton of catering. The F&B mngr has a ton of pre-cut, pre-portion wrapped frozen Alaskan halibut that are a current must use. My question is: I can't for the life of me get this fish to not stick. I use a 50/50 oil/clarified butter and I promise you its piping hot when the fish hits the pan but sticks almost every time. I have tried multiple methiods of drying the fish fully, trying to get all that solution off.. I have noticed you brine your fish, and the solution is basically a (well a brine with a @&)$ load of added aweful chemicals). Any tips on getting this fish not to stick?
I know the real answer is be a man and use fresh fish, but as I'm sure you know in the hotel biz it's not always that easy!
Pleae advise,
Dylan