Cooking light: what cooking for what fish?
Fish in foil
If the cooking in foil lends itself to all the ingredients (meat, vegetables, seafood), it allows a light cooking and exceptional flavors of the fish. The simplest thing is to finely mince the ingredients in the wrapper, except for the filet itself. You can marinate your fish before or all cook together, ideally in individual portions. Remember to close your wrapper and not to put too much liquid (white wine, lemon juice) to prevent it from being soaked at the bottom.
For cooking times, allow between 12 and 15 minutes for a fish white, a bit more for swordfish, salmon or tuna. You can add small vegetables, lemon juice (more light than olive oil), garlic, spices and herbs.
Low temperature cooking
The favorite cooking of many chefs, the low temperature keeps all the mellowness of the food. Place your net fish on a baking sheet covered with baking paper and plan for 25 minutes cooking at 90 ° C for two thin salmon steaks, for example. This cooking is ideal for
Fish ... on the barbecue!
And yes ! We often forget that the fish lends itself well to a homemade grill. Salmon, tuna and swordfish are perfect for a barbecuebecause they are less fragile than some Pisces white. Also think of the sole ... and forget the olive oil. Ask the fish on the side of his skin. This little grilled taste ... a delight!
Cooking with steam cooker
Ideal for cooking a fish without added fat, steam cooking helps to preserve all the benefits of fish (nutrients, etc.) as well as its flavors. Add some spices, berries, and cook for about 20 minutes.
