Cooking A Fish
Similarly, all types of fish can be poached on the stove, although larger sized fish will need to be cooked in a bigger cooking vessel. Ideally, a fish kettle should be used. This is a rectangular container, with or without a lid, and a perforated rack inside, making the removal of the fish easy. If you do not have a kettle, you could use a wire rack placed inside a deep tin or a muslin hammock inside a casserole dish instead.Firstly, prepare the liquid that you are going to poach the fish in the pan.If you are poaching fillets, steaks or cutlets in a court bouillon, it is best to prepare the liquid and allow it simmer for 10 - 15 minutes before adding the fish.To keep the shape, the pieces of fish can be wrapped in cling film for the cooking process. The shape is retained without compromising the method or end result or quality of the fish in any way, although the cling film must be removed before eating.For a larger piece or whole fish, it can be placed on the rack of a kettle or inside a hammock made of muslin and then lowered into the simmering liquid. If the court bouillon or liquid does not cover the fish, add more liquid or water.Cover the kettle or casserole dish with the lid and bring back to the boil. At this point, reduce the heat and gently simmer until the fish is just cooked. This should take around 15 - 20 minutes for large fish.Remove the fish and drain and then transfer to a serving dish to cool. When the fish has cooled slightly, carefully peel off the skin from the body.
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