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Home > Recipe for the day > Cooking fish Part 1
Podcast: Recipe for the day
Episode:

Cooking fish Part 1
Category: Arts
Duration:
Publish Date: 2017-02-16 09:09:34
Description: A two part podcast on fish: How to buy good fish, how to prepare it, and the different ways of cooking fish. Look for the Eyes, Smell and Gills Eyes should be clear and shiny Smell should be of the sea Gills should be pink red Lobsters should be heavy and full of movement Shellfish should be crack free and close when tapped Prawns should be translucent Frozen fish should not be frosted inside the package Preparing fish Wash, pat dry Use a good filleting knife Cooking whole, descale with a backward scrape Scrub shells Easiest cooking is frying, but grilling can be less intrusive. You can coat the fish with something. To make a crust it is best to roast the fish. Shallow fry in hot or oil. Deep fried is easier when using with batter. Bake in paper with flavours in the parcel. Use frozen seafood cocktails for a quick seafood pasta. Brown shrimp - potted shrimp Buy 250 g potted shrimp and put into ramekin pots. Press down Melt 80 g cayenne pepper Pinch of salt, pinch of black pepper. Eat on toast!!! Dribble! Mackerel Pate 2 skinned mackerel fillets 150 g cream cheese 1 Tbsp yoghurt Squeeze of lemon 1/2 tsp horseradish sauce Salmon en puff pastry 500 g puff pastry roll into rectangle, cut into 8 portions. Use 4 on on an oiled baking sheet 1 small salmon fillet with Mix 60 g butter with chopped chives, salt and pepper and a pinch of nutmeg. Place a couple of asparagus spears on top and make a lid for each with the other pieces of pastry. Fish fingers Cut fillets of fish into strips, dip in egg, then flour, then egg then breadcrumbs. Bake in the oven.
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