Crosswords0 min ago
Suggestions For Cooking Fish, Please.
40 Answers
I have a staple dish of pan fried salmon, flaked and stirred into a mixture penne, pesto and pine nuts.
I have bought cod and smoked haddock for a change. Is pan frying the tastiest way to cook these or should I roast the fish in the oven?
Or........should I cook the fish a different way?
Any suggestions, please?
I have bought cod and smoked haddock for a change. Is pan frying the tastiest way to cook these or should I roast the fish in the oven?
Or........should I cook the fish a different way?
Any suggestions, please?
Answers
Saw Mary Berry do a lovely risotto this am with salmon and pesto you would love it. I wish I could eat fish but no
21:03 Sat 05th Mar 2016
Cod tends to break up rather easily when pan fried. (At least it does with my ham-fisted attempts!). I'd prefer to poach it
http:// www.gre atbriti shchefs .com/ho w-to-co ok/how- to-poac h-cod
perhaps like this
http:// www.bbc .co.uk/ food/re cipes/c reamyco dpoache dinwh_7 1466
(I wouldn't substitute it for salmon in your 'staple dish'; the flavour's simply not strong enough).
Smoked haddock has the type of flavour that really demands something equally powerful to go with it. My mouth is watering at the thought of this possibility
http:// www.bbc .co.uk/ food/re cipes/s mokedha ddockan dleek_8 5923
but if you're going to leave the fish intact my instinct would be to oven bake it. (Even then though, you can still serve it with an equally strong flavour against it: http:// www.bbc .co.uk/ food/re cipes/o ven-roa sted_sm oked_18 489 )
http://
perhaps like this
http://
(I wouldn't substitute it for salmon in your 'staple dish'; the flavour's simply not strong enough).
Smoked haddock has the type of flavour that really demands something equally powerful to go with it. My mouth is watering at the thought of this possibility
http://
but if you're going to leave the fish intact my instinct would be to oven bake it. (Even then though, you can still serve it with an equally strong flavour against it: http://
I'll give my backing to the whole grain mustard. I've usually got one or two of these in my freezer ('cos I'm an idle so-&-so) and the mustard really makes it tasty:
https:/ /youngs seafood .co.uk/ product -ranges /wild-p ink-sal mon-ala ska-pol lock-pe nne/
https:/
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