There are few dishes as good as a fish well cooked. Soft, juicy and versatile, it is one of the best sources of protein and healthy fatty acids. Hakecod, golden, lubina … everyone has in common that, if they prepare well, they are light and delicious.
Cooking fish is not complicatedyou just have to pay attention. There are several ways to prepare it: fried is a delight, but it is not something every day. Grilled or baked is healthier, but if the temperature is too high … it burns in seconds.
Fortunately, there is a way of cooking fish that is very healthy, simple and error proof, with which yes or yes, cooking will be perfect.
French chef’s trick for juicy and healthy fish
This trick has been popularized by the French chef Jean-François Piège, with two Michelin and Exjuez de Top Chef stars, but it is not necessary to be an expert in kitchen to apply it, since the method is very simple.
Instead of immersing fish in water or steamed it, The heat of a porcelain dish is used To achieve uniform cooking.
How is it done?
- Put a pot with boiled water.
- When it is boiling, place a plate on top, make sure it covers the pot of the pot.
- Spread the plate with a little butter and place the fish fillet with the skin down.
- Cover with another dish to retain heat.
- Let cook for a few minutes.
- To check if you are ready, click the fish with a stick: if you enter without resistance, you are at your point.
The interesting thing about this method is that the heat of steam heats the porcelain, allowing fish to cook uniformly without direct contact with water. This prevents it from going cooking and keeping it a lot more juicy than steamed.
Works especially well with White fish such as hake, cod, sole or rodaballobut also with more fatty fish such as salmon or trout.
To enhance the taste, fresh herbs such as thyme or dill can be added during cooking.
How to take advantage of this method in different fish dishes?
This method is so versatile that it adapts to many recipes. You can make a gold with garlic and parsleyending it with a touch of lemon, or a cod with a mustard vinaigrette and capers. It also works with a lubina with olive oil and herbs emulsion.
Another idea is to accompany it with a Beurre Batto sauce, as recommended by Piège, made with equal parts of lemon juice, olive oil and butter.
If you want a more complete dish, It can be served with steamed vegetables or a fresh salad. Another option is to prepare a base of potato puree or sweet potato, which combines very well with white fish.
Remember that this technique avoids the use of unnecessary fats and maintains impeccable kitchen. There will be no oil splashes, pans difficult to clean or glued remains, just a tasty fish to eat.
