Prepare the fish and 'art less complicated than you think. For cooking, there are only methods to be chefs, but very simple techniques that allow even beginners to create delicious and healthy dishes. Italian cuisine and 'full of ideas for those who want to challenge themselves in the kitchen and found to be safe and a' good but 'choose the most' suitable for many varied 'and respect the basic rules.
AROMAS BY USING GARLIC: de rigueur in many dishes, from fish soup with roast fish. PARSLEY: perfect in a simple garlic and olive oil to roast and boiled fish. DILL: perfect recipes with Nordic, such as pickled herring, but also in the carpaccio. Ideal with salmon. OREGANO: fresh or dried and 'ideal for sauces, cooking water of boiled fish, fish stews in the juices.
TIMO: in all the preparations, especially the oven. With the bay as a bunch of dip in court-bouillon. CORIANDER: excellent beans and fresh marinated in court-bouillon. TARRAGON: it is used to flavor marinades. Fennel: is inserted into the belly of the fish before grilling and preparations in the crust.
METHODS OF COOKING FISH AND baked 'a method of cooking has many advantages, and' rapid and avoids the problem of odors, but also leave the meat soft and concentrates the flavor and aroma of the fish used in cooking. The technique 'rather simple: on a piece of parchment paper or aluminum have first of all the chopped herbs, then lean fish, scaled and cleaned.
If you prefer, you can smell it with dry vermouth, fish stock or white wine. Then close the bag, put it in a baking dish and place in oven at 180 to 200 degrees. When the bag will be 'well-inflated, then the fish' cooked. THE COOKING AND 'SUITABLE FOR: bream, bream, bass, bream, dentex, tuna, mullet, gurnard, mussels, swordfish.
BOILED is part of the cooking methods of the most 'simple and better to cook the fish. Fill a large pot 3 / 4 full of water, add 3 tablespoons of oil, a few grains of pepper, salt, juice of 1 lemon and bay leaves. Put on the stove over high heat and when it reaches a boil, place the fish and turn the heat so the boiling is almost innavvertibile.
The cooking time you can 'calculate 15 minutes per pound of fish, 30 minutes for 1.5 kg., 35 minutes by 2kg. up. When cooked, the fish is allowed to cool in the cooking water for about an hour. Serve plain, with a drizzle of extra virgin olive ham, salt, pepper, lemon or together with mayonnaise or other sauces.
THE COOKING AND 'SUITABLE FOR: bass, bream, St. Peter's Fish, rockfish, grouper, cod, turbot, salmon, trout. BAKED simple technique, it requires a few tricks. Basic and 'marinating the fish, which makes the meat more' soft and tasty. You can use herbs, herb butter, broth or wine. If the fish and 'large, you must practice miter line of bones.
The cooking must be done in a preheated oven at 180 to 200 degrees for 20 to 30 minutes per kg. fish, making sure, in the middle 'cooking, sprinkle the fish with white wine or gravy. THE COOKING AND 'SUITABLE FOR: All fish, medium and large. STEAM AND 'One of the most' healthy and light to taste the fish intact and preserves the delicacy of its flesh.
Pero 'time-more' long compared to other cooking methods. The fish, clean, or be put in the steamer basket to be inserted into the pan. To obtain a more fish 'aroma, you can add to garlic, parsley or mint. THE COOKING AND 'SUITABLE FOR: Hake, turbot, grouper, salmon, sea bass. CRUST This method of cooking allows the fish to maintain soft, 'cause retains the aroma and avoid direct heat on the fish during cooking.
Cooking in the crust (which the fish is usually 'made of salt) then, and' really simple and not from 'disappointing results. The important 'that the fish is well chosen and clean. The other secret for perfect results and 'spice up the fish properly: the ideal mix to be inserted into the belly of the fish and' made of garlic, black pepper and wild fennel.
At this point, lay the fish in a pan completely filled with coarse salt. The fish can not be scaled to prevent drying out and is too salty. Usually the salt you use twice the weight of the fish. It starts with a cooking time of 25 to 30 minutes for a 500g fish. and add 15 minutes per 500g.
in piu '. S'inforna to 220 degrees. The eye should not be covered with the salt because it 's a valuable indicator do cooking, when it becomes white, then the fish and' ready. THE COOKING AND 'SUITABLE FOR: bass, dentex, sea bream, bream. The grilled grilling and 'suitable for oily fish and semigrassi because' so 'are more' light and tasty.
However, the grid is well suited for lean fish. After cleaning the fish without scales and have cut more than 'large in fillets or steaks, you let it stand for 30 minutes in a marinade of oil, herbs, vinegar or lemon slices. Meanwhile, heat the grill, and when 'at room temperature, before laying the fish pass it with an oily cloth.
It 'best to use a grid with double walls, so' you can turn the fish with ease ', without breaking it. Better to start from the core to be presented to the diners. The flatfish (sole, plaice, flounder) on the skin where they are more 'light, the roar from the side where are the eyes, while the salmon is placed on the skin.
For the temperature, you should keep in mind that fish need to lean over medium-low, while fatty fish you need a high flame. Finally, never cook the fish too long for sardines just a minute on each side, a sea bass 10 minutes for one hour, 15 minutes. THE COOKING AND 'SUITABLE FOR: Eels, mullet, salmon, sardines, mackerel (fats).
Sea bass, dentex, anglerfish, cod, bream, perch, swordfish, turbot, sardines, prawns (lean). FRIED very classic, always tasty. It 's a particularly suitable for cooking small fish, or cut into pieces, and those from the lean meat. The secret to getting a tasty fried, crispy and light, is to minimize the residence time of fish oil in a pan and using just the right temperature (of course never use it again).
For a good fry are advised to use peanut oil or olive oil and not to exceed a temperature of 160 to 180 degrees. It 'also important to completely dry the fish before salting dell'infarinatura and after removing it from the pan and dry on paper towels. The fry can 'be carried out in different ways.
The most 'simple? Put the fish, cleaned and dried in a bag containing flour. Shaking the bag and 'so' sure to cover them evenly. When finished, you can scroll the individual pieces and fry a little at a time in hot oil. The fried breaded fish, or passed in the flour then in beaten egg with a pinch of salt then in bread crumbs, and 'more' developed.
When you fry, you must remember to put in the pan a few pieces at a time to prevent the oil cools down and begins to foam. Finally, you can fry fish batter, which passed in a batter made with flour and water with the addition of egg and lemon juice and left to rest for 1 / 2 hour. You can 'add a glass of beer with the lemon juice (in this case, let the dough rest for at least 1 hour).
Fish (especially the slices of cod and squid) are dipped in batter and fried in hot oil. THE COOKING AND 'SUITABLE FOR: cod, sole, anchovies, mullet, squid, cuttlefish, shrimps. STEWED We start preparing a gravy with chopped tomatoes, olive oil and herbs. You add fish or shellfish, is covered with white wine and bring to finish cooking.
In the end, sprinkle with plenty of chopped parsley. THE COOKING AND 'SUITABLE FOR: mullet, squid, cuttlefish, squid, octopus, hake fillets, cod, Palombi, Monkfish, Swordfish, moorhens, Redfish. Drowned and 'cooking the most' popular for bivalve molluscs, which are made in a pan and private open the shells.
You are then blown up with onion and other herbs, white wine and fish stock. The cooking must be brief. THE COOKING AND 'SUITABLE FOR: Mussels, Clams, cockles. Gratin and 'particularly suitable for bivalve molluscs. We are open in the pan, removing the empty shells and polka dots cover with breadcrumbs, herbs and olive oil baked in the oven.
THE COOKING AND 'SUITABLE FOR: Mussels, scallops, oysters, razor clams. THE Miller is' so called 'because' the fish before being baked, is passed into the flour. Then you cook in a pan with oil or butter: it takes a few minutes per side. It 's a kind of cooking suitable for small fish and fillets.
THE COOKING AND 'SUITABLE FOR: sole, turbot, whitefish, perch. BRAISED this area and 'made very little liquid, highly concentrated, which later will be' used for the preparation of the sauce. You can either use the whole fish, fillets or steaks is. After you have diced the ingredients of the classic enriched with sautéed shallots, put in a low casserole oo in a pan with metal handle with a knob of butter.
Lies the cleaned fish on chopped vegetables and cover with white wine and fish stock. You add salt and pepper and put on the fire until 'the liquid will reach' the temperature about 85 degrees. At this point, the fish is covered with buttered aluminum foil and bake at 180 degrees for 15 to 20 minutes, basting frequently with the gravy.
THE COOKING AND 'SUITABLE FOR: Monkfish, turbot, John Dory, sole (fillets or steaks). Turbot, salmon, sea bass (whole). COURT-BOUILLON Cooking suitable for all types of fish and crustaceans, which are boiled and served topped with a citrus dressing or mayonnaise. The Court-bouillon and 'preparation which consists of seasoned simmer for 45 minutes, 2.5 lt.
water with an onion cut in rings, 1 / 2 sliced carrots, celery, 1 / 2 cup of vinegar, a few grains of pepper and salt. To this basic recipe you can make many variations: you can 'replace the vinegar with the wine (for all the fish soup and costacei) or milk (turbot, sole fat, herring). Court-bouillon prepared, you have to let it cool down, only then will you can 'dip the fish, at least one whole.
Instead, small fish and steaks should be placed in court-bouillon and when 'warm. To calculate the cooking time must be 10 minutes per 500g. fish. When the fish is' cooked, it should be left to cool in its cooking liquid and then drained carefully to ensure that the meat will break. The small crustaceans just go under the water and then plunge into boiling water.
Just come to the surface (ie 2-5 minutes), are cooked and ready to be served. It is also essential to make a good risotto with seafood. AID FISH SOUP: used for sauces, risottos, soups with rice. Is prepared as a court-bouillon, but without vinegar, lemon juice or wine. COMIC: It 'a gravy that is used as support for the recipes.
It is prepared by boiling the heads, tails and bones. After cooking the mixture is filtered. Clarified butter: Use it when and 'provided a fry in butter. You can 'find already' ready, but to prepare it at home, you have common prendereil butter and cook in water bath for 15-20 minutes. When the surface will form a whitish mass is filtered in a cloth.
Store in refrigerator in a glass container. 
AROMAS BY USING GARLIC: de rigueur in many dishes, from fish soup with roast fish. PARSLEY: perfect in a simple garlic and olive oil to roast and boiled fish. DILL: perfect recipes with Nordic, such as pickled herring, but also in the carpaccio. Ideal with salmon. OREGANO: fresh or dried and 'ideal for sauces, cooking water of boiled fish, fish stews in the juices.
TIMO: in all the preparations, especially the oven. With the bay as a bunch of dip in court-bouillon. CORIANDER: excellent beans and fresh marinated in court-bouillon. TARRAGON: it is used to flavor marinades. Fennel: is inserted into the belly of the fish before grilling and preparations in the crust.
METHODS OF COOKING FISH AND baked 'a method of cooking has many advantages, and' rapid and avoids the problem of odors, but also leave the meat soft and concentrates the flavor and aroma of the fish used in cooking. The technique 'rather simple: on a piece of parchment paper or aluminum have first of all the chopped herbs, then lean fish, scaled and cleaned.
If you prefer, you can smell it with dry vermouth, fish stock or white wine. Then close the bag, put it in a baking dish and place in oven at 180 to 200 degrees. When the bag will be 'well-inflated, then the fish' cooked. THE COOKING AND 'SUITABLE FOR: bream, bream, bass, bream, dentex, tuna, mullet, gurnard, mussels, swordfish.
BOILED is part of the cooking methods of the most 'simple and better to cook the fish. Fill a large pot 3 / 4 full of water, add 3 tablespoons of oil, a few grains of pepper, salt, juice of 1 lemon and bay leaves. Put on the stove over high heat and when it reaches a boil, place the fish and turn the heat so the boiling is almost innavvertibile.
The cooking time you can 'calculate 15 minutes per pound of fish, 30 minutes for 1.5 kg., 35 minutes by 2kg. up. When cooked, the fish is allowed to cool in the cooking water for about an hour. Serve plain, with a drizzle of extra virgin olive ham, salt, pepper, lemon or together with mayonnaise or other sauces.
THE COOKING AND 'SUITABLE FOR: bass, bream, St. Peter's Fish, rockfish, grouper, cod, turbot, salmon, trout. BAKED simple technique, it requires a few tricks. Basic and 'marinating the fish, which makes the meat more' soft and tasty. You can use herbs, herb butter, broth or wine. If the fish and 'large, you must practice miter line of bones.
The cooking must be done in a preheated oven at 180 to 200 degrees for 20 to 30 minutes per kg. fish, making sure, in the middle 'cooking, sprinkle the fish with white wine or gravy. THE COOKING AND 'SUITABLE FOR: All fish, medium and large. STEAM AND 'One of the most' healthy and light to taste the fish intact and preserves the delicacy of its flesh.
Pero 'time-more' long compared to other cooking methods. The fish, clean, or be put in the steamer basket to be inserted into the pan. To obtain a more fish 'aroma, you can add to garlic, parsley or mint. THE COOKING AND 'SUITABLE FOR: Hake, turbot, grouper, salmon, sea bass. CRUST This method of cooking allows the fish to maintain soft, 'cause retains the aroma and avoid direct heat on the fish during cooking.
Cooking in the crust (which the fish is usually 'made of salt) then, and' really simple and not from 'disappointing results. The important 'that the fish is well chosen and clean. The other secret for perfect results and 'spice up the fish properly: the ideal mix to be inserted into the belly of the fish and' made of garlic, black pepper and wild fennel.
At this point, lay the fish in a pan completely filled with coarse salt. The fish can not be scaled to prevent drying out and is too salty. Usually the salt you use twice the weight of the fish. It starts with a cooking time of 25 to 30 minutes for a 500g fish. and add 15 minutes per 500g.
in piu '. S'inforna to 220 degrees. The eye should not be covered with the salt because it 's a valuable indicator do cooking, when it becomes white, then the fish and' ready. THE COOKING AND 'SUITABLE FOR: bass, dentex, sea bream, bream. The grilled grilling and 'suitable for oily fish and semigrassi because' so 'are more' light and tasty.
However, the grid is well suited for lean fish. After cleaning the fish without scales and have cut more than 'large in fillets or steaks, you let it stand for 30 minutes in a marinade of oil, herbs, vinegar or lemon slices. Meanwhile, heat the grill, and when 'at room temperature, before laying the fish pass it with an oily cloth.
It 'best to use a grid with double walls, so' you can turn the fish with ease ', without breaking it. Better to start from the core to be presented to the diners. The flatfish (sole, plaice, flounder) on the skin where they are more 'light, the roar from the side where are the eyes, while the salmon is placed on the skin.
For the temperature, you should keep in mind that fish need to lean over medium-low, while fatty fish you need a high flame. Finally, never cook the fish too long for sardines just a minute on each side, a sea bass 10 minutes for one hour, 15 minutes. THE COOKING AND 'SUITABLE FOR: Eels, mullet, salmon, sardines, mackerel (fats).
Sea bass, dentex, anglerfish, cod, bream, perch, swordfish, turbot, sardines, prawns (lean). FRIED very classic, always tasty. It 's a particularly suitable for cooking small fish, or cut into pieces, and those from the lean meat. The secret to getting a tasty fried, crispy and light, is to minimize the residence time of fish oil in a pan and using just the right temperature (of course never use it again).
For a good fry are advised to use peanut oil or olive oil and not to exceed a temperature of 160 to 180 degrees. It 'also important to completely dry the fish before salting dell'infarinatura and after removing it from the pan and dry on paper towels. The fry can 'be carried out in different ways.
The most 'simple? Put the fish, cleaned and dried in a bag containing flour. Shaking the bag and 'so' sure to cover them evenly. When finished, you can scroll the individual pieces and fry a little at a time in hot oil. The fried breaded fish, or passed in the flour then in beaten egg with a pinch of salt then in bread crumbs, and 'more' developed.
When you fry, you must remember to put in the pan a few pieces at a time to prevent the oil cools down and begins to foam. Finally, you can fry fish batter, which passed in a batter made with flour and water with the addition of egg and lemon juice and left to rest for 1 / 2 hour. You can 'add a glass of beer with the lemon juice (in this case, let the dough rest for at least 1 hour).
Fish (especially the slices of cod and squid) are dipped in batter and fried in hot oil. THE COOKING AND 'SUITABLE FOR: cod, sole, anchovies, mullet, squid, cuttlefish, shrimps. STEWED We start preparing a gravy with chopped tomatoes, olive oil and herbs. You add fish or shellfish, is covered with white wine and bring to finish cooking.
In the end, sprinkle with plenty of chopped parsley. THE COOKING AND 'SUITABLE FOR: mullet, squid, cuttlefish, squid, octopus, hake fillets, cod, Palombi, Monkfish, Swordfish, moorhens, Redfish. Drowned and 'cooking the most' popular for bivalve molluscs, which are made in a pan and private open the shells.
You are then blown up with onion and other herbs, white wine and fish stock. The cooking must be brief. THE COOKING AND 'SUITABLE FOR: Mussels, Clams, cockles. Gratin and 'particularly suitable for bivalve molluscs. We are open in the pan, removing the empty shells and polka dots cover with breadcrumbs, herbs and olive oil baked in the oven.
THE COOKING AND 'SUITABLE FOR: Mussels, scallops, oysters, razor clams. THE Miller is' so called 'because' the fish before being baked, is passed into the flour. Then you cook in a pan with oil or butter: it takes a few minutes per side. It 's a kind of cooking suitable for small fish and fillets.
THE COOKING AND 'SUITABLE FOR: sole, turbot, whitefish, perch. BRAISED this area and 'made very little liquid, highly concentrated, which later will be' used for the preparation of the sauce. You can either use the whole fish, fillets or steaks is. After you have diced the ingredients of the classic enriched with sautéed shallots, put in a low casserole oo in a pan with metal handle with a knob of butter.
Lies the cleaned fish on chopped vegetables and cover with white wine and fish stock. You add salt and pepper and put on the fire until 'the liquid will reach' the temperature about 85 degrees. At this point, the fish is covered with buttered aluminum foil and bake at 180 degrees for 15 to 20 minutes, basting frequently with the gravy.
THE COOKING AND 'SUITABLE FOR: Monkfish, turbot, John Dory, sole (fillets or steaks). Turbot, salmon, sea bass (whole). COURT-BOUILLON Cooking suitable for all types of fish and crustaceans, which are boiled and served topped with a citrus dressing or mayonnaise. The Court-bouillon and 'preparation which consists of seasoned simmer for 45 minutes, 2.5 lt.
water with an onion cut in rings, 1 / 2 sliced carrots, celery, 1 / 2 cup of vinegar, a few grains of pepper and salt. To this basic recipe you can make many variations: you can 'replace the vinegar with the wine (for all the fish soup and costacei) or milk (turbot, sole fat, herring). Court-bouillon prepared, you have to let it cool down, only then will you can 'dip the fish, at least one whole.
Instead, small fish and steaks should be placed in court-bouillon and when 'warm. To calculate the cooking time must be 10 minutes per 500g. fish. When the fish is' cooked, it should be left to cool in its cooking liquid and then drained carefully to ensure that the meat will break. The small crustaceans just go under the water and then plunge into boiling water.
Just come to the surface (ie 2-5 minutes), are cooked and ready to be served. It is also essential to make a good risotto with seafood. AID FISH SOUP: used for sauces, risottos, soups with rice. Is prepared as a court-bouillon, but without vinegar, lemon juice or wine. COMIC: It 'a gravy that is used as support for the recipes.
It is prepared by boiling the heads, tails and bones. After cooking the mixture is filtered. Clarified butter: Use it when and 'provided a fry in butter. You can 'find already' ready, but to prepare it at home, you have common prendereil butter and cook in water bath for 15-20 minutes. When the surface will form a whitish mass is filtered in a cloth.
Store in refrigerator in a glass container.
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