Cooking fish really is no simple task. Almost all of these pictured above were overcooked. It really is so easy to do! I'm hoping throughout the rest of my schooling, and career, I become more efficient at cooking delicate pieces of fish. Included below are the critical control points for fish cookery, as well as the methods.
•Critical Control Points for Sautéing Fish: Lean fish are well suited for sautéing due to the fat supplied by the cooking method, which the fish naturally lacks. Clarified butter, rather than whole butter which is likely to burn, should be used for sautéing, however only a minimum of about 1/8 inch of fat should be used simply to coat the bottom of the pan. Following basic sautéing guidelines, insure the pan is hot in order to avoid having the fish stick to the pan, and brown the presentation side (skin side) first. Overcooking is the most common mistake when working with fish, therefore sautéing (and all cooking methods) should be done so with care. Once cooked, hand the fish carefully to avoid breaking the fish or the crisp crust, and always serve immediately as the quality will deteriorate if held too long.
•Critical Control Points for Cooking Fish: Because most fish and shellfish have little connective tissues, procedures for cooking them are somewhat different from cooking meats and poultry. Unlike cooking meats and poultry, which main concern is to tenderize the product, fish is naturally tender, and thus cooking (more importantly overcooking) toughens and dries out the product. To cook fish properly, use the right method for the right kind of fish (i.e. fat fish is best for broiling, lean fish is better for sautéing). Cook the fish until it just begins to flake, and no longer or the fish will quickly become overcooked. Cooking to correct temperatures, using correct technique, and paying attention are critical when handling fish. Additionally, like all food products, fish should be purchased from approved, reputable suppliers.
Methods:
•Trout a la Meuniere: To begin, season the fish and dredge in flour (shake of excess), and place the fillet in a hot buttered pan, presentation side down. Quickly sauté the fish, turning once with a spatula until both sides are browed and the fish as been thoroughly cooked. Once the fish has been removed from the pan, add butter, white wine, shallots, and parsley until a light sauce has been made. Serve atop the fish.
•Pan-Fried Fish Fillets: After being stripped of any pin bones, all trout fillets are placed in the prepared breading station (including flour, egg wash, and breadcrumbs) and placed presentation-side down in hot oil taking care to avoid splashing yourself with hot oil in the process. The outside must be fried until golden brown, and with tongs, turned to brown the opposite side. Following this procedure, the heat must be lowered to avoid over-browning, and fillets must be allowed to continually cook (turning occasionally) until thoroughly cooked. The fillets are then removed from the pan, and drained well.
•Deep-Fried Fillets: Following the breading station procedure (i.e. flour, egg wash, and crumbs), fillets are simply placed in a deep fryer at the proper temperature (325º-350ºF), and cooked until golden browned and thoroughly cooked. Remove from the fat, and drain well. Fillets may be placed in the oven to continue cooking if the breading turns the desired color before the fish has cooked thoroughly. This should be done with care however, as fish is extremely easy to overcook.
•Broiled Fillets: Season all fillets with salt and pepper and/or additional desired seasonings. Place the presentation-side down on a broiler rack, and broil at a high heat temperature until the fillet is half cooked and well browned on one side. Flip the fish over with the proper cooking utensil and repeat the process. Fish should continue to broil until completely cooked on the both sides. Remove from the broiler, and if being served, serve immediately.
•Fish Fillets en Papillote: Prior to preparing Sole en Papillote, first begin through the making of en papillote wrap. Once complete, butter the parchment paper, and add the seasoned sole fillets. In addition, include any vegetables you may wish. (Personally, I included two citrus wheels, shallots, garlic, julienne carrots, and thyme).
•Chicken and Smoked Sausage Gumbo (Made w/ Trout): When preparing Gumbo, to begin, add any meat such as trout or sausage in a pan with fat and cook until well browned (unlike chicken, this must be done closer to serving time, and done with more care in order to avoid overcooking the fish). Remove from the pan. Once complete, add any vegetables called for such as onions, celery, bell peppers, and cook thoroughly until slightly wilted. Add the reserved meat and season according to specifications. Add any liquid such as chicken stock and cook until well combined. Bring the mixture to a boil, and reduce the heat to medium-low and cook, uncovered for up to one hour, stirring occasionally. Serve over rice with a side of hot sauce if desired.
No comments:
Post a Comment