Week 10 Cooking Fish and Shellfish.pdf

COOKING FISH AND SHELLFISH Baking • Whole fish and fish portions may be cooked by baking in an oven, though steaks, fillets, and smaller whole fish are more often used for this method. • Shellfish and stuffed clams or oysters are also popularly prepared by baking. • Baking is often combined with o...

COOKING FISH AND SHELLFISH Baking • Whole fish and fish portions may be cooked by baking in an oven, though steaks, fillets, and smaller whole fish are more often used for this method. • Shellfish and stuffed clams or oysters are also popularly prepared by baking. • Baking is often combined with other cooking methods to either start or finish cooking. Baking Moist Baking or Braising • The baking pan should be just large enough to hold the fish. • The bottom of the pan should be buttered or oiled. • A small amount of liquid, such as equal parts wine and fish stock, is added. Just enough liquid is used to cover the fish about halfway or less. During baking, the fish is basted with this liquid. • The fish may be baked uncovered or covered only lightly. • For service, the liquid should be strained, degreased, reduced, and finished. Braised Fish with Soy Sauce Broiling and Grilling Ø Fat fish is best for broiling because it doesn’t get as dry as lean fish. However, all fish, fat or lean, should be coated with a fat before broiling to reduce drying. Ø Lean fish may be dredged in flour before dipping in oil or melted butter. The flour helps form a flavorful browned crust Ø Instead of being dredged with flour, fish may be coated with fat and then with breadcrumbs or cornmeal. Use caution, however, as breadcrumbs burn very easily. Use this technique only with items that cook quickly. Ø If the fish has an attractive skin (such as red snapper and black sea bass), the skin may be left on and used as the presentation side. Sauteing • A classic method for sautéing fish is called à la Meunière . • Other sautéed fish preparations may call for Standard Breading Procedure. • Because most types of fin fish are so delicate, especially if filleted, they do not lend themselves to a great many sautéing variations. • Firm shellfish, like shrimp and scallops, are easy to sauté, and there is a greater variety of recipes for them. Sole Ala Meuniere Deep - Frying • Deep-frying is perhaps the most popular method of preparing fish in North America. • Lean fish and shellfish such as shrimp, clams, oysters, and scallops are best for deep-frying. • Fish to be fried is breaded or battered to protect it from the frying fat and to protect the frying fat from it. • Breading or batter provides a crisp, flavorful, and attractive coating • Frozen breaded fish portions are widely used. They should be fried without thawing. Poaching and Simmering • Poaching is cooking in a liquid at very low heat. • Fillets and other small porJons are someJmes cooked in a small amount of liquid. • This procedure is called shallow poaching, because the item is only parJally submerged in the liquid. • This method of preparation is best for lean, delicate white fish, such as sole, halibut, turbot, haddock, cod, pike, and perch. It is also used for salmon and trout. The fish is always served with a sauce made from the cuisson—that is the poaching liquid. • Whole fish and thick steaks may be cooked completely submerged in a seasoned liquid called court bouillon. • This procedure is called the submersion method Poaching Whole Fish Submersion Poaching and Simmering in Court Bouillon • Court bouillon means “short broth” in French. • Ingredients • Water containing seasonings • Herbs • Usually an acid • Court bouillon is used for cooking fish Steaming and Mixed Cooking Techniques • Étuver : Technique of simmering an item in enough liquid to barely cover the item. • In other cases, liSle liquid is added and the item cooks in the steam trapped by the pot lid. Steaming and Mixed Cooking Techniques • En papillote : French term meaning “in paper.” The fish item, plus flavoring ingredients and sauce, is tightly enclosed in a piece of parchment so steam cannot escape. • When the paper package is heated, the item steams in its own moisture. • All the juices, flavors, and aromas are held inside the paper, which is not opened until it is placed before the customer. PREPARING FOODS EN PAPILLOTE Cut out a heart-shaped piece of parchment by folding a parchment sheet in half and cutting half a heart from the folded side. Oil or butter the parchment and place on the work surface, oiled side down. Cut out a heart-shaped piece of parchment by folding a parchment sheet in half and cutting half a heart from the folded side. Oil or butter the parchment and place on the work surface, oiled side down. PREPARING FOODS EN PAPILLOTE (CONT’D) Fold over the other half of the heart. Starting at the top of the fold, make a small crimp in the edges as shown. Con?nue crimping around the edge. Each crimp holds the previous one in place. PREPARING FOODS EN PAPILLOTE (CONT’D) When you reach the bottom of the heart, fold the point under to hold it in place. The papillote is now ready for cooking. Seafood Served Raw With the popularity of Japanese sushi and sashimi, many more people enjoy eating items made with raw fish. Many health officials advise against serving raw seafood, however, due to the danger of contamination from polluted fishing waters. Seafood Served Raw • If you choose to serve raw seafood, observe the following guidelines: • Use only the freshest fish. • Buy the fish from a reliable purveyor. • Use only saltwater seafood from clean waters. • Do not use freshwater fish. • To destroy possible parasites in saltwater fish, freeze it, and then thaw it before use. • Observe the strictest sanitation procedures. • Keep the fish cold. Handle it as little as possible. Seafood Served Raw • Fish Tartare is a mixture of chopped raw fish mixed with various condiments and seasonings. • Fish Carpaccio is a dish consisJng of very thin slices of firm, meaty fish such as tuna. • Served with various garnishes and usually with a piquant sauce such as a vinaigreSe. • Seviche or Ceviche is a preparaJon of raw seafood marinated in an acid mixture. • The acid coagulates the protein so the texture of the raw fish resembles that of cooked fish. Salmon Tartare with Beetroot and Avocado Tuna Carpaccio Fish and Mango Ceviche Sushi • Sushi is seasoned Japanese short-grain rice garnished with one or more foods, usually, but not always, raw fish.