Fish Steaks and Fillets by Scicolone Michele

Author:Scicolone, Michele [Scicolone, Michele]
Language: eng
Format: epub
Publisher: Michele Scicolone
Published: 2016-01-19T00:00:00+00:00

Steaming and Poaching

"Be at ease, I cried with the faith that moves mountains: the turbot will be cooked whole, it will be cooked by steam, it is going to be cooked here and now!"

Brillat-Savarin

Steaming and poaching fish produce the most delicate results of any cooking method. Properly cooked, fillets and steaks will remain moist and tender whether eaten hot or cold.

In steaming, fish are cooked by placing them on a lightly greased metal basket or rack suspended over boiling liquid. The pot is covered and the fish is cooked in the vapors produced by the liquid. Wine, water, clam juice, or milk, either plain or flavored with vegetables and herbs, may be used.

Poaching involves immersing fish in a gently simmering liquid. Fish can be poached on top of the stove, in the oven, or in the microwave (see microwaving section). The important thing to remember is that the liquid must never boil or the fish may break apart. The correct temperature should be very low, with barely a shimmer visible on the surface of the liquid. The poaching liquid can be used to make a sauce or it can be frozen or refrigerated for later use.

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