Originally Posted by Burney Lotte pané en panier? Marvellous stuff. I make it regularly. I also tend to use it in any recipe requiring cod cheeks since they are a bugger to get hold of. If it's got a milky discharge, you've undercooked it imo. That's what God gave cheeks to cods for. The milky discharge ie exuded in the pan, causing sogginess and preventing the Maillard reaction.
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