Oven baking and roasting give great results and suit whole fish or fillets. Add oil or butter, seasoning, herbs and white wine to the fish, in an ovenproof dish. For very tender and moist fish, you can cook the fish "en papillote", which is in sealed paper or foil. This means the fish will cook it its own steam.
A lot of times people like to add lemon or limejuice, fresh herbs and white wine to the foil parcel before cooking, for more flavors. To braise fish, you place it on some sauted vegetables in an ovenproof dish. Pour over white wine and bouillon, put a lid on the dish, and bake it for 20 minutes or so.
There are many ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal. Check out some tips below:
* You can buy grill baskets made for grilling seafood - these help small pieces of fish from falling through the grill, and will help in grilling delicate fillets.
* Some varieties of fish contain more fat, such as salmon or tuna, which can be cooked until opaque on the outside while remaining somewhat translucent on the inside.
* To steam fish, put it in a steamer over boiling water and make sure you use a tight fitting lid.
* When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria.
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