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Tips
- Adding herbs and spices, such as
dill, will help bring out the full flavor of
the fish.
- Cook large fish in the swimming posi-
tion. To help maintain the structure of
the fish, place a small cup or similar
upside down in the cooking con-
tainer. Arrange the fish belly-side
down over the cup.
- You can use any fish scraps, e.g., fish
heads, bones, tails, etc., to make a
fish stock. Place the fish scraps to-
gether with some mixed vegetables in
a solid cooking container and add
cold water. Cook at 212°F (100°C) for
60 to 90 minutes. The longer the
cooking duration, the stronger the
stock.
- Preparing fish au bleu is a method in-
volving cooking the fish in water with
vinegar, at different proportions de-
pending on the recipe. It is important
not to damage the skin of the fish.
This method is suitable for cooking
carp, trout, tench, eel, and salmon.
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