adventures with fish...

angeltreats

libbyc3 wrote: »

really stupid question now - I love fish but when presented with a whole one have no idea. aren't they really boney?
fillets I can quite happily cope with, but are expensive and it is mainly the whole fish - trout or mackeral usually on our reduced counter. probably because there as lots of people ignorant of what to do with them like me!

There are bones of course but filleting a fish is actually really easy. You need a flexible filleting knife and you just kind of run the knife along the bones to take the flesh off - the knife does the work for you. There are probably loads of videos on Youtube. I find round fish (like salmon, cod etc) easier than flat fish like plaice. Mackerel are usually quite small and you could just cook them whole.

Although if you ask the fishmonger/person at the fish counter, they will fillet the fish for you and save you the bother.

KSB235

I love steamed salmon (about 10 mins in the steamer, depending on size/thickness of fillet) and then have some feta cheese and pesto smeared over the top, or a little garlic butter.

Barneysmom

We're having coley tonight, so I'll poach it in butter and milk, with a bit of parsley in Just bring to the boil (leave the lid on the pan) then switch the heat off, the heat will cook the fish in about 5-10 minutes.

We're also having a scallop each (only 1 each as they were £1 each). I'll fry then in a hot pan for about 2-3 minutes each side.
With new sopuds and fresh veg, it'll be lovely!

spike7451

I have a three tier chinese bamboo steamer,On the bottom one I usually put the crunchy veg (carrots,peppers ect) the middle some Bok Choi & the top the fish.I place each ingredient onto a small plate with some soy sauce but also add ginger,chilli & sliver of garlic to the fish plate.

Stephen_Leak

Another vote for simply poaching white fish in milk. Sometimes, less is more. Serve with mashed potato and mushy peas for a healthy version of fish 'n' chips!

However, this is my current favourite.

This recipe is almost too good to be true. It uses a few inexpensive and wholesome ingredients, the preparation is really simple, yet it gives a really luxurious result with an unusual but delicious combination of flavours.

TROUT & BACON

Serves 2

INGREDIENTS

2 trout fillets with the skin on
2 large or 4 small rashers of bacon
1 tablespoon of butter
¼ of a teaspoon of dried parsley
Ground pepper to taste

METHOD

Rinse the fish under cold water. Remove any excess water from the fish with some kitchen paper. Run your fingers along the fillet and remove any remaining small bones with your thumb and forefinger or a pair of tweezers.

Put the bacon in the bottom of an ovenproof dish.

Put the trout fillet, skin side up, on top of the bacon.

Mix the butter and parsley together.

Spread half of the parsley butter on top of each trout fillet.

Season with the pepper.

Cook in a preheated oven at 180°C, 350°F, gas mark 4 for about 25 minutes.

ADDITIONS & ALTERNATIVES

Use fresh parsley instead of dried parsley.

Serve with new potatoes and green vegetables or crusty bread and a salad.

TIPS

Buy a whole trout and get the fishmonger to fillet it. I did this when I tested this recipe and it only cost me £1.33 or 66½p per fillet.

You can get ready-made pats of butter with parsley in it from supermarket fish counters.

lostinrates

Stephen_Leak wrote: »

This recipe is almost too good to be true. It uses a few inexpensive and wholesome ingredients, the preparation is really simple, yet it gives a really luxurious result with an unusual but delicious combination of flavours.

that does sound interesting.. thanks, I'm going to try that!

I like an fried salmon. I find that the easiest after a long day. I put it skin side down for crispy skin (I don't eat it but DH does) and leave it on that side till flesh has gone opaque to half way up the side of the fillet, then turn it, put a lid on the pan and turn of the heat. By the time I've sorted ut what ever we are having with the salmon and laid the table the fish is always perfect...even if the phone rings or something it doesn't over cook because the heat is off, but the residual heat is just enough to cook through the other side.

McKneff

Grill some haddock/cod, when its cooked put some grated cheese on top, then some crushed crisps, pop it back under the grill until the cheese melts and the crisps are even crisper.

mmmmm. fast and delicious with new potatoes or even chips and a mixed salad.

Penelope_Penguin

Fishcake_Random wrote: »

Hello Lovely OS people,

I've never really eaten much fish but the bits I've had I have enjoyed. I noticed in my local Tesco the fish counter always have various fish fillets and whole fish reduced in the evening and I fancy giving it a try.
So I need some ideas on how to cook them, any ideas or suggestions gratefully recieved.

x x x x

I like to buy a whole salmon. I ask for it to be filleted, and ask to keep the bones. I make stock from those, and then a fish soup. I cut the fillets into family-sized pieces and cook them in different ways. Take a Google or a search on here

I'll add this to the existing thread on cooking fish later.

[Deleted User]

Fillets of white fish, coat in flour, dip in beaten egg and coat in breadcrumbs, fry gently in the frying pand with a splash of olive oil,delish with mushy peas and mashed potatoes

Churchmouse

angeltreats wrote: »

The thing is not to overcook fish or it will be dry and rubbery and horrible. You want to get it when it's just done enough. Tuna should be pink in the middle, like beef. If you have a kitchen thermometer it's very very handy for checking if the fish is cooked (you're looking for 63ºC), but if not you just want it to not be translucent any more. Apologies to Churchmouse but I think 20 minutes is too long for salmon in the oven, I'd cook it for about half that!

No apologies necessary, we all report our own experience Maybe my oven is cooler than yours, but 10 minutes in a foil parcel wouldn't cook the thick salmon fillets I buy. 18 minutes might do it, but I find in the foil parcels, the fish doesn't ever get dry, rubbery or horrible. That's why I like oven cooking it, it's much more amenable to a slight delay Very useful when catering for guests.

Fishcake, in light of further posts you might want to check sooner than my timings, but a quick google found Delia, and the BBC site both thought 20 minutes was about the norm. I'd suggest checking after 15 minutes. Forgot to say, if you have it, a splash of white wine over white fish works well :D Whatever, just enjoy your fish, and experiment There are many ways of cooking fish, I just suggested a way that is pretty foolproof :cool: