Tuesday, 23 December 2014

Raffaele imperiale - How to Prepare Fish: Blackened Fish, Cedar Plank Salmon, Salt Fish

Raffaele imperiale - How to Prepare Fish: Blackened Fish, Cedar Plank Salmon, Salt Fish

Different Ways To Cook Fish

We all know fish is supposed to be good for us (BP oil spill, mercury, farmed fish, and other issues aside). Maybe you’d like to commit to eating more fish, but only know a couple ways to prepare fish. That could get old if you were aiming for two to three fish meals a week.
Like many others, I would like to eat more fish. To that end, I consulted YouTube for inspiration. Here is a nice variety of techniques for cooking fish. Included in this hub:
4 Methods to Cook Fish in the Oven
4 Methods to Cook Fish on the Grill
3 Techniques for Frying Fish
3 Fish Stews
4 Campfire Methods to Cook Fish

Cedar Plank Salmon on the Grill

Salt Fish

I was introduced to salt crusted fish in Ankara, Turkey.  The presentation is dramatic, and the fish is ‘melt in your mouth’ tender and delicious.  In Turkey, they cooked the fish in an oblong copper fish kettle.  The fish is completely covered in salt which hardens.  They break the salt off with a mallet and chisel.  Then they de-bone the fish.  All of this is done table side. 

This video shows Salt Crusted Sea Bass.  Use a mixture of 50% course sea salt and 50% fine table salt.  Dampen the salt and spread a bed of salt on a baking sheet.  Sprinkle with garlic and place bay leaves.  Using a gutted whole sea bass, season the cavity with salt, pepper, and bay leaves.  Heap salt around fish, taking care to close and protect the cavity of additional salt.  Cover the fish except for the head and tail in additional salt mixture.  Bake for 40 minutes.  Remove salt and skin- table side for a show stealer. 

Trout Baked in Newspaper
Trout baked in newspaper is from a BBC cooking show. The woman of the house, who has her own trout pond favors this method, because the newspaper retains the smell and the mess of the fish.
Use whole trout with head, gutted. Season cavity with sea salt. Place trout individually on a section of newspaper and fold the paper, making a packet of the fish. Wet paper thoroughly under the faucet. Bake for 20 minutes. The fish is done when the paper is dry. The skin peels away with the paper!

Marinated Baked Fish

This video is from Expert Village. If you are familiar with them, you’ll know that they break things into short chunks. This means that sometimes there may be a half dozen or more videos for one project: A two minute video on washing and preparing the fish. A two minute video on gathering your other ingredients. You get the picture.

The basics of how to bake fish are here, but the preparation of the marinate is on another video. I have had good luck with some of the bottled marinades. There are about as many choices now as there are bottled salad dressings. I like the Ginger Teriyaki marinade and the Caribbean Jerk marinade.
Marinate boneless fish filets in a marinade of your choice for 30 minutes. Transfer fish to your baking dish. Add a small amount of the marinade. Bake at 350º for about 15 to 20 minutes.

Fish and Vegetables Baked in Parchment

This method is said to be suitable for any seafood and soft vegetables, such as zucchini, cherry tomatoes, and canned artichokes. I think tender crisp vegetables like asparagus, broccoli, and onions would also work.
Start with two layers of parchment paper, about 18” X 18”. Place fish filet or small fish on parchment paper. Season fish as desired with salt and pepper. Place vegetables on top of fish. Season with salt, pepper, and herbs such as rosemary. Fold parchment paper around fish and vegetables lengthwise, then fold each end and crease paper. Open paper and add a couple tablespoons of wine or broth, then refold paper. The pre-folding helps contain the liquid. Bake at 450º for 10 to 15 minutes.

Fish on the Grill

Cedar Plank Salmon

You can now get cedar planks in for baking fish in many stores, and certainly at high end grocery stores.  Soak the plank in water, then pat dry, and brush with sesame oil.  Season thick salmon filet with salt and pepper, and place on plank. 

Prepare glaze by whisking together mayonnaise, miso, sugar, and lemon zest.  Alternatively, whisk together mustard and brown sugar.  Add dill.  Spread glaze over salmon. 

Grilling is done by indirect heat.  If your grill has two heating burner elements, place plank with salmon on one side, and leave the element turned off.  Turn the other side on.  If your grill has three elements, turn the outer two on, leave the middle element off and place the plank in the middle.  Cook 25 minutes. 

Original Source: http://rmcrayne.hubpages.com/hub/Blackened-Fish-Cedar-Plank-Salmon-Salt-Fish-Ways-to-Cook-Fish

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