[Recipe] Fish cooking tips

Basic Rules

• Always pat the fish dry with an absorbent paper towel before cooking it.
• Handle gently and as little as possible during and after cooking so that the fish looks its best.
• Thickness, not weight, determines the ideal cooking time.
• Lean fish cook more quickly than fatty fish.
• Cooking is complete when white drops appear on the outer surface. The flesh is then opaque and breaks up easily.

Poached fillets

– Fillets are cooked in simmering broth, just below boiling, to preserve tenderness.
– Poaching lets liquids penetrate fish meat evenly. Gradual cooking means fish are less likely to dry out and fall apart.
– Aromatic agents such as court bouillon, fish stocks, aromatic vegetables, white or red wine, or fresh herbs improve the taste of poached fillets.

• Bring the cooking liquid to boil in a saucepan.
• Drop fillets in enough liquid to cover them completely.
• Simmer, making sure the liquid does not boil.
• Cover and poach on very low heat 5 to 8 minutes per cm of thickness (10 to 14 minutes per inch).
• Remove and serve.

Tip:

For fillets placed in cold liquid, calculate cooking time from the point when the liquid starts simmering.

Steamed fillets

– Steam fillets in court bouillon, white wine, or fish stock using a perforated basket or steam flower in a covered saucepan.

• Trim fillets to no more than 5 cm (2 in.) in thickness for even cooking.
• Bring the liquid to a boil in a saucepan.
• Place fillets in a single layer in the perforated basket or steamer, over the simmering liquid. The cooking liquid should not touch the perforated basket or steamer.
• Cover to trap and concentrate aromas from the cooking liquid.
• Steam 5 to 8 minutes per cm of thickness (10 to 12 minutes per inch of thickness).