5 Michelin-Starred Chefs Cook Fish

Cooking fish and seafood is a process of fine margins: just a few seconds under or over on the stove and the fish is inedible. But a perfectly cooked piece of fish is a thing of wonder.

Here, five Michelin-starred chefs demonstrate different ways to cook fish, from butter poaching to battering and frying. Of course, be sure to check that you are only using sustainable fish species – take a look at this guide to sustainable fish from the Marine Conservation Society for further advice.

See more Michelin chefs cook...

First up, Magnus Nilsson of Sweden’s Fäviken restaurant makes delicate butter-poached turbot with sunflower.

Next, Raymond Blanc from two star Le Manoir aux Quat'Saisons cooks gilt-head sea bream, roasting it with a selection of aniseed-heavy ingredients.

Gordon Ramsay turns out the perfect battered fish and mushy peas, with a spicy kick from ginger, chilli and cayenne.

Three Michelin star French chef Éric Fréchon prepares whiting in an almond crust.

Here’s an interesting one from a slightly belligerent David Chang to finish with: instant ramen-crusted skate.

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