Posted by admin | Posted in How to Recognise and Cook Fish | Posted on 10-12-2009
Tags: baked, butter sauce, carp, eel, fin, frying, grilling, perch, smelt, trout
CARP (October-February) : Unless a very small carp, this fish is too tough for grilling or frying. Is best baked rather slowly, preferably with onions and tomatoes in a covered casserole. Allow 8 oz. per person.
EEL (September – May) : Must be purchased from a fishmonger who keeps them alive in a tank. He will cut and skin them. Stew, or make into jelly. 6-8 oz. per person.
TROUT (April – September) : Buy whole; grill, fry or bake. Delicious fried and served with brown butter sauce. Keep well basted when cooking as the fish is rather dry. Ideal to cook almost immediately after being caught.
PERCH (May – February) : Generally small enough to serve 1 fish per person. Be careful of the spikes in the dorsal fin as they are very sharp. This fish is difficult to scale, so plunge for a minute in boiling water then scale. Delicious flavor. Best fried and served with meuniere sauce.
SMELT (September – March) : Becoming very rare. Can be poached, grilled, fried, baked or cooked in white wine or cider. To prepare remove fins, but leave head on to cook.
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