AT THE BARBECUE
Festive cooking par excellence.
The barbecue is better suited to firm fish (tuna, sea bream, sea bass, etc.). You don’t scale, to keep it moist. Brush it with a little oil before seasoning with herbs and spices. And above all, we take care to adapt the distance between embers and fish. The thicker it is.
The further it should be moved away from the heat source to give it time to cook inside.
Allow 1 to 2 minutes per side for a standard size sardine, 5 to 8 minutes per side for a sea bream.
UNDER THE OVEN GRILL
It is well suited to small or medium-sized fish (up to 400 g for a whole piece of 2 cm maximum thickness for sliced fish).
Preheat your oven (upper grill). Sponge it with a paper towel, and score the skin so that it does not burst.
Brush the fish with oil or butter before spreading out on a non-stick baking sheet or oiled baking sheet, and bake. For thin fillets (3 or 4 minutes of cooking), place them 10 cm from the heat source. For thicker fish (whole or sliced), increase the gap a little and allow 8 to 10 minutes to cook. Do not turn it or fillets over.
IN THE OVEN
- FOR BIG FISH:
To be preferred for large fish. They do not dry out. Plan to add water or white wine and water regularly, especially if it is a lean fish (sole, sea bass, etc.). For huge pieces, preheat your oven to 180 ° C and smaller pieces to 200 ° C. - FOIL :
This method limits odors and offers a softer flesh thanks to cooking “in its juice.” It is well suited to smal, fillets, and pieces. Use your choice of silicone or parchment paper wrappers and bake at 180 ° C.
DISCOVERED
Ideal for cooking a garnish simultaneously (small vegetables cut into cubes, mushrooms, potatoes). Incise your fish so that the skin does not shatter and place it in a dish containing the cooking juice (court bouillon, white wine, fish stock, etc.). Bake at 220 ° C and regularly sprinkle with the liquid after the first quarter of an hour of cooking.
Allow from 15 minutes (for a small of 200 g) to 50 minutes (for a piece of 1.5 kg).
Another way to cook fish is fish sticks in air fryer, visit the post if you want discover more.
IN THE PAN
It is the favorite cooking of all flatfish, fillets, and steaks.
Flour and lightly salt your fish. Cook it quickly in a hot sticky pan with a little butter. As soon as it is golden brown on both sides, lower the heat and cook until the flesh becomes slightly transparent and comes off easily.
Cook between 6 and 8 minutes, depending on the thickness.
IN THE MICROWAVE
The ultimate quick-cooking, perfect for white fish fillets. Choose pieces of the same size and thickness for even cooking. To keep the meats soft, add a few drops of water and cover the plate with plastic wrap. Cooking times vary from 3 to 5 minutes.
STEAM
Without fat, steaming is very healthy. It is done with court bouillon, fish stock, or only water. The fillets and steaks must be very thin (2 to 3 cm maximum) and homogeneous. Please place them in a single layer under the salad leaves, in a bamboo box or a covered daisy, without the bottom touching the boiling liquid. Oil your fish at the end of cooking to “fix” the aromas. Cooking is finished when the flesh comes off easily.
AT COURT-BOUILLON
A cooking mode that allows flavors to be concentrated. It should be reserved for fish with firm flesh (hake, sole, turbot, etc.).
Make a court-bouillon in a pot of suitable size by simmering for 30 minutes 2 liters of water associated with white wine vinegar or white wine, half a carrot, a stalk of celery, a chopped onion, salt, pepper, and a bouquet garni.
For steaks, pieces, or small fish, lower the heat until simmering and immerse them in the broth for a few minutes. Be careful. The cooking is speedy.
For whole fish, turn off the heat and wait for the broth to cool. Once it is lukewarm or cold, put your fish down and relight the heat until it simmers without boiling. Allow 10 minutes per 500 g from the first tremors.
If you want to serve your fish cold, let it cool in the court-bouillon.