The basis of cooking: fish
Nowadays more and more people eat fish every week in addition to meat. Most fish contain a lot of ‘good fats’ and are therefore good for a person. In this article you can read more about the basics of preparing fish and you will find a number of tasty fish recipes.
Types of fish
You can buy fish such as salmon, shrimp and cod in the supermarket nowadays. It is available in the fresh department or else in the freezer. But the most fresh fish is still available at the fishmonger. Moreover, at the fishmonger (or the fish shop) you have ample choice of different types of fish. Many types of fish are naturally very lean and therefore fit perfectly in a low-calorie dish. But also the more fatty fish such as mackerel and herring are very healthy because they contain many unsaturated fatty acids. These fatty acids have a beneficial effect on the heart and blood vessels.
Under the different types of fish, crustaceans and shellfish actually fall into a separate category. Gambas, for example, have their own taste, just like lobsters and langoustines. Those who are not familiar with eating seafood would do well to try different types. The way of preparation and the addition of certain ingredients help the taste of shellfish to decide. Crustaceans and shellfish can be eaten raw, such as oysters, or cooked. Usually the cooking time of crustaceans and shellfish is not that long. Mussels, for example, only need a minute or 3.4, and shrimps also need little time to cook. With fish in shell or shell, sometimes you can only eat the fish that opened during cooking (mussels for example). Shells or shells that remain closed are not good.
You can prepare fish in endless ways. Think of baking, roasting, grilling, stir-frying, stewing, poaching and preparing in the oven. The cooking is important when preparing fish, just like with meat. Nobody likes to eat dry fish. Most types of fish dry quickly if you cook them for too long. The doneness of fish is clearly visible on the fish itself. The moment the fish starts to fall apart (you start to see the structure of the fish better) the fish is done. The color of the fish also says a lot about the doneness. With salmon, for example, you can clearly see whether the fish is cooked because it starts to turn a light pink. To prevent dry fish, it is best to bake fish skin and all. When there is no more skin on the fish, you can put the fish through some flour. The flour ensures that all juices remain in the fish. Do not forget to pat the fish dry beforehand.
Many types of fish require little or no added ingredients to be tasty. A little (olive) oil or butter already adds flavor to the fish. Salt and pepper can bring out the flavor of fish even more. Those who would like to give a new taste to fish can choose to add a certain sauce or herb. For example, soy sauce or white wine vinegar can be delicious with the preparation of fish. A spring onion can also be very tasty, for example with salmon. You can also prepare fish in the oven on a bed of vegetables and herbs. For example, dill goes well with many types of fish, but rosemary and chervil also work well. You can sprinkle the juice of a lemon over fish when it is on your plate; this gives a fresh taste.
Salmon with vegetables from the oven
Place vegetables such as cauliflower, carrot and broccoli at the bottom of an oven dish. Place the salmon fillets on top of the vegetables and drizzle olive oil and soy sauce over the salmon and vegetables. Make a mixture of oil, breadcrumbs and herbs of your choice and sprinkle this over the salmon fillets. Finally, sprinkle some salt and pepper over the salmon. Place the baking dish in a preheated oven. After about 15 minutes the salmon and vegetables are cooked and ready to be eaten.
Mussels with vegetables
Pour a small amount of water or white wine (about half an inch) into a large saucepan. Add vegetables of your choice. Carrots, onion, celery and peppers combine well with mussels. Also add some herbs such as thyme and bay leaves. Bring to the boil for about five minutes. Then add the mussels and cook for about 3 to 4 minutes. Shake the mussels and then remove the mussels from the pan, along with the vegetables and stock to eat.