Ẩm thực - Chapter 15: Cooking fish and shellfish

 Chapter 15Cooking Fish and Shellfish 1Chapter Objectives1. Cook fish and shellfish by baking.2. Cook fish and shellfish by broiling.3. Cook fish and shellfish by sautéing and pan-frying.4. Cook fish and shellfish by deep-frying.5. Cook fish and shellfish by poaching and simmering in court-bouillon.6. Cook fish and shellfish by poaching in fumet and wine.7. Cook fish and shellfish by mixed cooking techniques8. Prepare dishes made of raw seafood.2OverviewFish and shellfish have little or no connective tissue. The cooking procedures are different than for meat and poultry.Fish is naturally tender. Cooking, especially overcooking, will dry it out.3BakingWhole fish and fish portions can be cooked in an oven. It is not practical to prepare whole large fish in volume food service.Cooking methods can be combined, like broiling and then finishing in the oven.Baked fish is often referred to as “roasted”.4Moist Baking or BraisingIf fish is baked with moist ingredients or with liquids, strictly speaking it is not baking. In French cooking, baking fish with liquid is called braising, but we often call it baking.5Broiling and GrillingBroiling and grilling are increasingly popularCustomers perceive them as healthyBy varying process, vegetable accompaniment, and garnishes, many selections can be offeredA slightly crisped, browned or grill-marked surface is important to the appeal of the fish6Sautéing and Pan FryingA classic method of sautéing is à la meunière.The fish is dredged in seasoned flour and sautéed in clarified butter.Other sautéed fish preparations call for the standard breading procedure.7Deep-FryingDeep-fat frying is perhaps the most popular way to cook fish in North AmericaThis method can be of high quality if the fish is fresh and the frying shortening is of high quality and it is at the right temperatureFish is breaded or battered to provide a crisp, flavorful, attractive, protective coatingFrozen breaded fish portions are used widely8Poaching and SimmeringPoaching is cooking in a liquid at a very low heatShallow poaching Fish is not fully submerged in a small amount of liquid (usually white wine or fumet)Liquid is used to make sauceBest for lean, delicate white fish such as halibut and solePoaching and simmering in Court BouillonSubmersion method – fish is fully submerged in liquidCourt bouillon is defined as water containing seasonings, herbs, and usually an acid, or short broth in French. The liquid is not used for sauce.Truit au bleu - a famous preparation9Poached fish is sometimes glazed before serving. Combine the finished sauce with egg yolk, hollandaise sauce, and/or whipped cream or with Mornay sauceCoat the fish with sauce and run it under the salamander or broiler until golden brownGlazing10Cooking En Papillotecooking in paper - The fish, flavoring ingredients, and sauce are put in a sealed piece of parchment, and the fish is baked in it own juices. It is really steamed in the paper pouch.Stovetop SteamingPlace fish on rack above simmering liquid and steam until doneCompartment SteamingSeveral cautions need to be observed if you cook fish in a compartment steamerWatch the cooking time carefullyAvoid pressure-steaming if possible. It tends to toughen the seafoodUse solid pans to retain juicesSteaming and Mixed Cooking Techniques11Seafood Served RawClams, oysters, and smoked salmon have been enjoyed in North America for years. Sushi has recently become popular.If you choose to serve raw seafood, please observe the following guidelinesUse only the freshest and highest-quality fishPurchase your seafood from a reliable purveyorUse only saltwater seafood from clean watersKeep the fish cold and handle as little as possibleObserve the strictest sanitation procedures12Raw Fish Recipes - Be CarefulFish Tartare - chopped fish with condiments and seasoningsFish Carpaccio - thin slices of fish served with garnishes and usually a piquant sauceSeviche - raw seafood marinated in an acid mixtureSushi - short grained Chinese rice that can be garnished with fish.13Clip art images may not be saved or downloaded and are only to be used for viewing purposes.Copyright ©2007 John Wiley & Sons, Inc.14