I recently talked about fish poaching, which is a great way to prepare fish and seafood. I will not be too lazy to repeat myself and challenge everyone to master this method again! Once you’re friends with it (it’s not that hard), I’m sure you’ll use it a lot.
The fish prepared in this way turns out to be very juicy and tender, and for this, you do not need to use fat. The nutritional value of fish is preserved, and if used correctly, the structure of the fish is preserved—sacred happiness.
Let me summarize what I know about fishing
Both fatty and fatty fish are suitable for poaching
The fish is cooked in broth. The clearest broth consists of water and salt, but spices (herbs, vegetables, mushrooms, spices) and acidity (wine, lemon juice, vinegar) are often used in the broth. The broth is prepared in advance. You can find the broth recipe here.
bahsine giriş
Fish are hunted at a temperature of 70°C to 80°C. This temperature is good enough for fish but not overcooked (deadly for such a delicate product).
When fish poaching, the fish must be completely submerged in the broth
Large pieces and whole fish should be served in the cold (room temperature) broth. If you put the fish or fill it with hot soup, it will be deformed. Oysters can be served in hot liquid. Small fish can also be poached, which works better in hot soup. However, I have found that smaller fish are best supported with support, which is very close to poaching.
You can eat boiled fish, hot or cold. Allow the fish to cool directly in the broth and serve.
There are vessels used exclusively for fishing. However, buying is only understandable if you’re sure you’ll be regularly grooming your fish this way. If not, you can do without it. That’s okay, though, especially if there’s space in the kitchen.
You can cook the fish in the oven or at 180 ° C. A very deep (long) Tawa or other suitable pans for cooking fish poaching in the oven.
Steamed fish broth can be used as a base for sauces
Cooking time depends on the size of the fish. A small fillet is ready in 5 minutes, a thick steak is prepared in 8 minutes, a small whole fish is ready in 10 minutes, a large fish (like salmon) is ready in 15 minutes, And then let stand in the liquid for another 15 minutes. ,
In short, the action algorithm is simple
- Make soup ahead of time and let cool
- Put the fish in a container suitable for hunting (the fish should be in a convenient place).
- Fish broth.
- 70°C to 80°C. cook at a temperature of
- Remove fish and serve with hot or cold liquid
Sewing utensils is my hunting pot
- stretch – 50 cm.
- Rectangle – 37 cm. It’s a double boiler. I use it to sew in the oven. It also has a grid, which is very useful.
- Oval – 32 cm. walk the most
- Length – 60 cm. To cut the whole salmon.
The shape of a fishing pan is different from a regular pans, and it has a net with a handle inside. The cover can be rectangular, sometimes very long (two burners), oval or diamond-shaped. You can use A skillet to catch whole fish like salmon. Medium-sized rectangular and oval pans are versatile enough for medium-sized whole fish, fillets, and steaks. The diamond-shaped pan is designed for cooking fish like turbot.
The grill is needed to get the fish out of the liquid without damaging your fish costume.
If a special seat belt is not available, use the appropriate size. To remove the fish from the broth without spoiling, place it in a cheesecloth for easy access before cooking.
Poached Salmon and Poached Whitefish
Oh! That is the matter.
