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.
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:
* It is better to undercook the fish a bit than overcooking it.
* If you don't oil your grill, the fish will stick, and break apart when you try to remove it.
* Baking cooks fish quickly at a high temperature and you can bake fish fillets, steaks, whole fish, or seafood.
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