Fish is poached in a flavored liquid called a court bouillon. Just about any aromatic herb or vegetable can be used in the poaching liquid. There is one rule for poaching and that is not let the water boil. The liquid should be barely simmering. If the water boils the outside of the fish will overcook quickly.
Here are some cooking and buying tips to get you started:
* Baking cooks fish quickly at a high temperature and you can bake fish fillets, steaks, whole fish, or seafood.
* When baking fish, prepare the marinade, preheat the oven, and put the fish in for the prescribed amount of time. Be sure to check the fish often to ensure that it doesn't overcook.
* Try not to thaw frozen fish completely before cooking, or it may make them very dry and mushy.
* It is best to grill, broil, steam or poach oily fish so that their natural fats can drain while they are cooked.
* A parsley and walnut pesto is very good with sea bass.
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