The technique of poaching has been all but forgotten. This cooking method is perfect for seafood, because it imparts lots of moisture and will not mask the delicate flavor of the fish. Traditionally, fish is poached in a broth made from simmering vegetables and herbs in water together with peppercorns and something acidic such as lemon juice, vinegar or white wine. To poach fish, you can make your own bouillon or simply use vegetable or chicken stock.
Some tips for you:
* If the fish flakes too easily, it may be overcooked.
* Another test to use for doneness is to check the meat with a knife to see if it is firm and beginning to separate or flake.
* Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor.
* When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria.
* When Grilling Fish, it should be grilled with high, indirect heat.
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