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Lecture Professional cooking (7/E): Chapter 15 - Gisslen

Chapter 15 - Cooking fish and shellfish. In this chapter, we apply basic cooking principles to the preparation of fish dishes. Our goals are to cook the product just to doneness, to preserve moisture and texture, and to preserve and enhance natural flavors. | Chapter 15 Cooking Fish and Shellfish Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Whole fish and fish portions may be cooked by baking in an oven, though steaks, fillets, and smaller whole fish are more often used for this method. Shellfish and stuffed clams or oysters are also popularly prepared by baking. Baking is often combined with other cooking methods to either start or finish cooking. Moist baking or braising: The baking pan should be just large enough to hold the fish. The bottom of the pan should be buttered or oiled. The fish may be baked uncovered or covered only lightly. The liquid should be strained, degreased, reduced, and finished. Baking Broiled and grilled seafood items are increasingly popular. Customers perceive them as simpler and more healthful. By varying sauces, vegetable accompaniments, and garnishes, you can offer a great assortment of grilled fish on the menu. A slightly crisped, browned, or grill-marked surface is important . | Chapter 15 Cooking Fish and Shellfish Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Whole fish and fish portions may be cooked by baking in an oven, though steaks, fillets, and smaller whole fish are more often used for this method. Shellfish and stuffed clams or oysters are also popularly prepared by baking. Baking is often combined with other cooking methods to either start or finish cooking. Moist baking or braising: The baking pan should be just large enough to hold the fish. The bottom of the pan should be buttered or oiled. The fish may be baked uncovered or covered only lightly. The liquid should be strained, degreased, reduced, and finished. Baking Broiled and grilled seafood items are increasingly popular. Customers perceive them as simpler and more healthful. By varying sauces, vegetable accompaniments, and garnishes, you can offer a great assortment of grilled fish on the menu. A slightly crisped, browned, or grill-marked surface is important to the appeal of grilled or broiled fish. Do not cover the item with sauce. Do not serve too much sauce. Broiling and Grilling A classic method for sautéing fish is called à la Meunière. Other sautéed fish preparations may call for Standard Breading Procedure. Sautéing and Pan-Frying Because most types of fin fish are so delicate, especially if filleted, they do not lend themselves to a great many sautéing variations. Firm shellfish, like shrimp and scallops, are easy to sauté, and there is a greater variety of recipes for them. Sautéing Deep-Frying Deep-frying is perhaps the most popular method of preparing fish in North America. Lean fish and shellfish such as shrimp, clams, oysters, and scallops are best for deep-frying. Fish to be fried is breaded or battered to protect it from the frying fat and to protect the frying fat from it. Breading or batter provides a crisp, flavorful, and attractive coating. Poaching is cooking in a liquid at very low heat. Fillets