Two days of cooking different fish in different methods that will continue next week. My conclusion is that fresh fish is tasty and hard to ruin, doesn’t matter how you choose to cook it. With Bearnaise however, this is not the case.
The other fish for this day was agian, Salmon. But in a different method of cooking.
A more modern way to cut the lemon decoratively:
Then the fish went to finish his cooking in the oven for 5 minutes. This is what happened in the oven if it’s too high for too long:
Next day we made some more salmon and skate fish, poached. I wouldn’t even consider poaching a fresh fish but I was positively surprised with the results.