Tips on preparation and general information
Fish is an excellent source of protein
and is also rich in vitamins A, C and D
as well as minerals such as iron, iodine,
calcium and phosphorus. It is easily
digestible and therefore suitable for
those who prefer a light or low calorie
diet.
A whole fish is cooked when the pupils
of the eyes have turned white and when
the backbone can be easily removed.
Fried, steamed or grilled fish is cooked
when it falls readily off the bones.
When cooking fish fillet in a thickened
sauce, reduce the amount of liquid you
add as the fish will give off liquid during
cooking.
When cooking fish, ensure that a core
temperature of at least 70 °C is
reached.
Quantity per person
Whole fish: 250–300 g per person
Fish fillet: 200–250 g per person
Cleaning fish
Whole fish: gut the fish and scrape off
the scales if necessary. Rinse the fish
under running water and pat dry with
paper kitchen towel.
Fish fillet: rinse the fish under running
water and pat dry with paper kitchen
towel.
Acidifying fish
After cleaning the fish drizzle it with
lemon juice or vinegar about
10 minutes before you do anything else
with it. Because fish has little
connective tissue, it can fall apart
during cooking. Drizzling lemon juice or
vinegar over raw fish helps keep the
flesh firm. Acidifying the fish in this way
will not affect its taste.
Seasoning fish
Season fish with salt, herbs or spices
just before cooking. Do not leave fish
to stand for any length of time after
salting it. Salt will draw out the moisture
and with it the valuable minerals, and
make the fish dry when it is cooked.
Fish
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