[vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n
Fish is a\u00a0delicate and refined dish;\u00a0<\/strong>therefore fish cooking requires special attention.<\/p>\n Discover Goody\u2019s recipe ideas and tips for cooking fish using the\u00a0perfect cooking method<\/strong>. On Goody, you will find all the\u00a0different cooking methods, techniques and cooking time<\/strong>\u00a0for successful fish recipes.<\/p>\n [\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n Uncovered<\/strong><\/p>\n When cooked uncovered and baked in an open-dish, always pour some liquid (water, white wine, cooking juices, fumet) to prevent the fish from drying. You can also add some aromatic herbs to the liquid. Incising the skin beforehand will prevent it from bursting in the heat. Uncovered-Baking method is perfect for large fishes.<\/p>\n Foil-baking (en papilotte):<\/strong><\/p>\n On the other hand, foil-baking also referred to as (en papilotte) better suits small fish, fillets (foil-baked cod for example), cutlets or smaller pieces. Wrapped in its aluminum foil or silicone foil, the foil-baked fish gently simmers in its own juice. This leaves the fish texture utterly tender and soft.<\/p>\n [\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=”custom” style=”shadow” border_width=”2″ accent_color=”#fc007e”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n Preferably choose fish with a firm robust flesh such as tuna, sea bream or sardines. This cooking\u00a0 method does not require scaling the fish, just brush with oil and season with herbs or spices. Some prefer to marinate the fish beforehand for clean bold flavors. Cooking fish on a barbecue<\/strong> requires some supervision as you have to adjust the distance between coals and fish so that the fish has enough time to cook inside and outside! This cooking method is widely appreciated and very convivial since you can serve the whole fish.<\/p>\n [\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=”custom” style=”shadow” border_width=”2″ accent_color=”#fc007e”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n Ideal for white fish (conger, hake) and\/or with a firm robust flesh (hake, sole, turbot), this cooking method allows to concentrate the flavors<\/strong>. It is made in water often with white wine, white wine vinegar or an aromatic garnish (carrot, onion, aromatic herbs, celery branch). Fish in a stew<\/strong> can be served cold or hot.<\/p>\n [\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=”custom” style=”shadow” border_width=”2″ accent_color=”#fc007e”][vc_column_text]<\/p>\n The most dietetic cooking method. Cook your cutlets or fillets using a stew, a fish stock, or simply water without any fat addition for an homogenous cooking and a concentration of clean flavors. It is better to brush your fish with some oil to preserve the aromas.<\/p>\n [\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=”custom” style=”shadow” border_width=”2″ accent_color=”#fc007e”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n When it comes to deep-frying fish<\/strong>, you better choose smaller fish (or medium-sized) with thinly sliced filets (sardines, mackerel, roach, red mullet, fry, trout, smelt).<\/p>\n First dredged in flour and bread crumbs<\/strong> or in a batter, the fish is then immersed in very hot oil (once or twice) till it becomes brown and crispy on the outside.<\/p>\n [\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=”custom” style=”shadow” border_width=”2″ accent_color=”#fc007e”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n The ideal method for flatfish<\/strong> (sole, dab, turbot), fish fillets (whiting, sea bass, red mullet) in steaks or cutlets (tuna, hake, place). Once you have washed, scaled and emptied your fish, emptied, scaled your fished and dredged it in flour, you will need a little salt and a little fat (some butter or a drizzle of oil) for cooking. This method is widely appreciated for its delicious flavor addition, its speed and its finesse. You can also pan-fry breaded or battered fish<\/strong>.<\/p>\n [\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=”custom” style=”shadow” border_width=”2″ accent_color=”#fc007e”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n There are also other alternative methods<\/strong> such as cooking \u2018a la plancha<\/strong>\u2019 (on a metal plate), cooking under a salamander grill or wood-fire cooking. We also have traditional \u2018bouillabaisse\u2019 recipes<\/strong> cooked in large stockpots. New trends also include sous-vide (vacuum) cooking or the one-sided crispy salmon (also called A l\u2019unilateral Salmon). Have a nice time with Goody!<\/p>\n [\/vc_column_text][\/vc_column][\/vc_row]<\/p>","protected":false},"excerpt":{"rendered":"
\nTo cook each fish type with\u00a0perfect results<\/strong>, keep in mind that everything is about the cooking method and freshness, unless of course you prefer raw fish dishes (sushi, salmon tartare, carpaccio or marinated salmon, the choice is vast!).<\/p>\n\u272a Oven-baking:\u00a0<\/strong>
\n<\/b><\/h2>\n\n
\n<\/b><\/li>\n<\/ul>\n\u272a\u00a0On a barbecue<\/strong>:<\/h2>\n
\u272a Stewing<\/strong>:<\/h2>\n
\u272a Steaming<\/strong>:<\/h2>\n
\u272a Deep frying<\/strong>:<\/h2>\n
\u272a Pan-frying<\/strong>:<\/h2>\n
\u272a Other cooking methods<\/strong>:<\/h2>\n