Valentine Thomas Instagram – I got so many amazing questions, that I decided to repost a video of my “2 meals 1 fish” video. This is a prime example of a SUPER easy recipe using the entire fish with flavors that are better than the restaurant. 1- Filet the fish (Ill make a slower more explicative video on this topic) 2- Leave the skin on the filet, salt the skin and set aside. 3- Fry the carcasses of the fish and add a mirepoix (fancy for 1 onion, 1 carrot and 1 celery). I also like to add parsley. 4- Add some white wine and cover with water. Simmer for about 20 minutes. Drain and discard the hard bits. 5- You just made a fish fumet which is and INCREDIBLE base for a sauce 6- To thicken the sauce, make a roux (melt 2 tbsp butter and when melted add 2 tbsp of flour). Then assemble your stock. You’ll have a beautiful cream textured sauce. 7- Then the world is your oyster, add heavy cream, butter, lemon juice, capers, tarragon. Whatever flavors you enjoy. Taste, taste, taste. 8- Heat seed oil (you want a high temperature oil, not olive oil, a little seed oil is better than burnt oil trust me). 9- Wipe the skin of tjr fish with a paper towel and fry skin down. Once the skin is nice and crispy (using a spatula peak under it, you can!). After maybe 5 minutes and the skin is golden brown and crispy, flip the filet over for about 60 seconds. 10- IF THE FISH IS FRESH, don’t be worried about undercooking it. If the fish isn’t fresh, don’t eat it anyways 😂 This is a zero waste recipe that insanely easy to make!! It’s one of many ways to utilize fish :)