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    15 Cooking Fish and Shellfish

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    Jowee Tigas
    Whole fish and fish portions may be cooked by baking in an oven, though steaks, fillets, and smaller whole fish are more often used for this method.

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    15 Cooking Fish and Shellfish

    Uploaded by

    Jowee Tigas
    67 views2 pages
    Whole fish and fish portions may be cooked by baking in an oven, though steaks, fillets, and smaller whole fish are more often used for this method.

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    © © All Rights Reserved

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    Whole fish and fish portions may be cooked by baking in an oven, though steaks, fillets, and smaller whole fish are more often used for this method.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    67 views2 pages

    15 Cooking Fish and Shellfish

    Uploaded by

    Jowee Tigas
    Whole fish and fish portions may be cooked by baking in an oven, though steaks, fillets, and smaller whole fish are more often used for this method.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Chapter 15 • By varying sauces, vegetable

    accompaniments,
    Cooking Fish and Shellfish
    and garnishes,
    you can offer a great
    assortment
    Baking of grilled fish on
    Whole fish and fish portions may be cooked the menu.
    by baking in an oven, though steaks, fillets, • A slightly crisped, browned, or grill-
    and smaller whole fish are more often used marked surface is important to the
    for this method. appeal of grilled or broiled fish.
    • Shellfish and stuffed clams or oysters • Do not cover the item with
    are also popularly prepared by sauce.
    baking.
    Do not serve too much sauce.
    • Baking is often combined with other
    cooking methods to either start or
    finish cooking.
    Sautéing and Pan-Frying
    • Moist baking or braising:
    • A classic method for sautéing fish is
    • The baking pan should be called à la Meunière.
    just large enough to hold the
    • Other sautéed fish preparations may
    fish.
    call for Standard Breading
    • The bottom of the pan should Procedure.
    be buttered or oiled.
    • Because most types of fin fish are so
    • The fish may be baked delicate, especially if filleted, they do
    uncovered or covered only not lend themselves to a great many
    lightly. sautéing variations.

    • The liquid should be strained, • Firm shellfish, like shrimp


    degreased, reduced, and and scallops, are easy to
    finished. sauté, and there is a greater
    variety of recipes for them.

    Broiling and Grilling


    Broiled and grilled seafood items are
    increasingly popular. Deep-Frying
    • Customers perceive them as Deep-frying is perhaps the most popular
    simpler and more method of preparing fish in North America.
    healthful.
    • Lean fish and shellfish such as
    shrimp, clams, oysters, and scallops
    are best for deep-frying.
    • Fish to be fried is breaded or battered >To make paupiettes, or rolled fillets of
    to protect it from the frying fat and to sole, lay the fillets on the work surface skin
    protect the frying fat from it. side up.Starting at the large end, roll tightly.
    If you roll the fillet skin side out, it unrolls
    • Breading or batter provides a
    as it cooks.
    crisp, flavorful, and attractive
    coating. >When shallow-poaching fish, cover the fish
    with a piece of buttered parchment.
    >If the fillets are to be poached flat or
    folded,
    Poaching and Simmering
    first make a series of very shallow cuts in
    Poaching is cooking in a liquid at very low the
    heat.
    skin side as shown.
    • Fillets and other small portions are
    sometimes cooked in a small amount
    of liquid. Steaming and Mixed Cooking Techniques
    • This procedure is called Étuver : Technique of simmering an item
    shallow poaching, because in enough liquid to barely cover the item.
    the item is only partially
    • In other cases, little liquid is
    submerged in the liquid.
    added and the item cooks in
    • Whole fish and thick steaks may be the steam trapped by the pot
    cooked completely submerged in a lid.
    seasoned liquid called court bouillon.
    En papillote : French term meaning “in
    • This procedure is called the paper.” The fish item, plus flavoring
    submersion method. ingredients and sauce, is tightly enclosed in
    a piece of parchment so steam cannot
    Court bouillon means “short broth” in
    escape.
    French.
    • When the paper package is
    • Ingredients
    heated, the item steams in its
    • Water containing seasonings own moisture.

    • Herbs • All the juices, flavors, and


    aromas are held inside the
    • Usually an acid paper, which is not opened
    • Court bouillon is used for until it is placed before the
    customer.
    cooking fish

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