How To Choose And Cook Fish

With the onset of cold weather, nutritionists advise adding fish to the diet : this product contains many healthy fats that will help you survive the harsh season without gaining extra weight. In addition, fish perfectly saturates and contributes to the preservation of muscle mass. Despite the huge number of advantages, many people postpone fish recipes until better times, often because the process of choosing and cooking fish causes certain inconveniences.

Let's find out the answers to the main questions about fish , the secrets of cooking this dish and some appetizing and simple recipes.

How to choose the right fish

The fish should be visually beautiful, with a sea smell, light eyes (not cloudy), gills should be red, and the scales should be shiny. As for frozen fish , it must be properly thawed: put it in a deep dish and put it in the refrigerator (the temperature should be from +4 to +6). It is important to avoid sudden changes in temperature. It will be possible to assess the quality of the fish only after it thaws.

Cooking secrets

Different fish have different cooking technology , so each one needs its own approach. If the fish is fatty, then it is good to grill or smoke it. If the fish is drier (for example, wild), it is better to either marinate or use a gentle cooking technology (sous-veid). It is very important during cooking to ensure that the protein present in the fish is not affected by the temperature . This is why it is recommended to cook fish at a maximum temperature of 55 degrees inside the steak.

Garnish

It's no secret that the best side dish for fish is vegetables, but they must be seasonal. After all, only such vegetables have a rich taste and all the necessary vitamins. Cereals such as rice, quinoa, and bulgur are also great side dishes for fish . If the fish is delicate (for example, halibut), then the side dish, accordingly, should be sufficiently delicate and creamy. If it is fatty fish (salmon), grilled, then grilled vegetables are also great: cauliflower, broccoli, zucchini.

Selection of wine

To choose the right wine for fish , you need to understand the nuances: is the fish red or white? Sea or river? Fried, grilled, or sous vide? Sauces are also of great importance. Creamy, rich wines, for example, Chardonnay from Burgundy, Sicily, Australia, are more suitable for marine, fatty, deep-sea fish (halibut, flounder, swordfish ). As for other dishes, including seafood, Sauvignon, Riesling, Pinot Grigio - fresh, acidic, bright and young - can be a good pair of dishes . Rosé wines also go well with fish dishes . However, you should also consider your own taste: very often the choice of wine depends on your mood.

Halibut with cauliflower

• Halibut fillet - 150 g.

• Cauliflower - 200 g.

• Butter - 40 g.

• Sea salt - 4 g.

• Milk - 200 g.

• Olive oil - 10 g.

• Vegetable oil - 10 g.

• Almonds - 7 g.

Heat the pan, fry the halibut on the skin side until golden brown. Divide the cauliflower into florets and cook in milk until fully cooked. Discard the cabbage on a sieve and grind a part in a blender to a smooth cream, add butter. Bake the other part of the cabbage florets in the oven with olive oil until golden. In this way, we will get 2 types of cabbage.

Put cream, baked cabbage, fried halibut fillet on a plate, sprinkle with chopped almonds.