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Sauter means to cook in a frying-pan with just enough fat to prevent the food sticking. In a restaurant kitchen the food is turned by tossing it (sauter means to jump); so you see the fat must be minimal. Food to be cooked in this way is usually in thin slices (i.e. slices of veal or calf liver) although sometimes larger things are sautéed for a few minutes to brown them before cooking them in liquid. Onions, carrots, and pieces of meat are often treated like this before they are put in a stew. This is because oil can be heated far beyond the boiling point of water; when we want to extract flavours only available at high temperature this is how it’s done. Fish is often sautéed because its flesh cooks quickly. If the fish has a heavy skin, remove the skin before cooking. If it has a light skin the chef often makes shallow diagonal cuts along the fish to help the heat enter – this is called scotching; it also helps to prevent the fish curling, for all flesh foods shrink when heated and some distort (see also meunière, pages and sauté, pages).