2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Very convenient utensils for cooking fish are special long pots with a grid that has handles on the side. This removes the fish slightly from the water without tearing it. In the absence of such a vessel, it is recommended that large fish be boiled wrapped in a clean sparse cloth, pre-scalded and rinsed with cold water, and tied lightly with twine.
This is done to avoid the fish from disintegrating when removed from the vessel. This method of cooking does not apply to flat fish such as turbot, sole and others. For smaller fish, it is enough just to be wrapped in a canvas.
Large fish are put to boil in lukewarm water. If they are put in boiling water, their meat is boiled on the outside and may disintegrate, leaving the inside raw. In addition, their skin cracks.
Cut fish into pieces and bring to a boil in boiling salted water. After boiling, it is withdrawn at the end of the stove to boil over low heat.
The fish is usually boiled for 20 minutes from the moment it is boiled, depending on the thickness of the pieces or the size of the whole fish.
In the water in which the fish is boiled, salt, black peppercorns, onions, aromatic roots - parsley, celery, carrots, cut into large slices, and optionally bay leaf.
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