Tips On Preparation - Miele H 6000 Recipe Booklet

Fish

Tips on preparation

Quantity per person
– Whole fish: 250–300 g per person
– Fish fillet: 200–250 g per person
"Blue" fish
Certain types of fish such as trout,
tench, eel and carp can be served
"blue". The skin of these fish contains a
pigment which turns blue when it
comes into contact with acid such as
vinegar. Be careful not to damage the
slimy coating on the skin when cleaning
the fish, as this will prevent the fish
turning blue in the damaged places.
Pour hot water with vinegar in it over
the fish and leave for about 10 minutes.
Then proceed with the recipe, salting
the fish only on the inside.
100
Cleaning fish
Whole fish: gut the fish and scrape off
the scales if necessary. Rinse the fish
under running water and pat dry with
paper kitchen towel.
Fish fillet: rinse the fish under running
water and pat dry with paper kitchen
towel.
Acidifying fish
After cleaning the fish drizzle it with
lemon juice or vinegar about 10
minutes before you do anything else
with it. Because fish has little
connective tissue, it can fall apart
during cooking. Drizzling lemon juice or
vinegar over raw fish helps keep the
flesh firm. Acidifying the fish in this way
will not affect its taste in any way.
Seasoning fish
Season fish with salt, herbs or spices
just before cooking. Do not leave fish to
stand for any length of time after salting
it. Salt will draw out the moisture and
with it the valuable minerals, and make
the fish dry when it is cooked.