Fillets Of Fish. Recipe
Recipe for Fillets of Fish
Fillets of fish have been enjoyed as a delicious dish for centuries. The concept of filleting fish dates back to ancient times when people discovered that removing bones from the fish made it more enjoyable and easier to cook. The technique of filleting has evolved over the years, and today fillets of various fish like salmon and soles are widely used in different cuisines around the world.
- The oldest known recorded recipe for fillets of fish can be found in an ancient Roman cookbook called "Apicius." It describes a dish similar to today's fillets, where fish fillets were seasoned with herbs, cooked in olive oil, and served with a flavorful sauce.
- Fish filleting techniques were refined during the Renaissance period, particularly in France and Italy, where chefs began to prioritize the presentation and flavor of filleted fish dishes.
- Fillets of fish were also popular among maritime communities, as they provided a convenient way to cook and consume fresh catch while at sea.
Now, let's dive into the recipe for fillets of fish:
- Fillets of salmon, soles, or any other tender fish
- Fish force-meat (optional)
- Salt and pepper to taste
- Flour for coating
- Vegetable oil for frying
- For the sauce:
- Good quality stock
- Cayenne pepper
- Lemon juice
- Mushroom essence
- Piccalilli (optional)
1. Start by preparing the fish fillets. Ensure they are fresh and properly cleaned. Pat dry with a paper towel.
2. If desired, you can prepare a fish force-meat by combining minced fish, herbs, spices, and breadcrumbs. Spread a thick layer of the force-meat onto each fillet.
3. Season the fillets with salt and pepper on both sides, ensuring an even coating.
4. Coat the seasoned fillets lightly with flour, tapping off any excess.
5. Heat vegetable oil in a frying pan over medium-high heat. The oil should be hot enough to sizzle when the fish is added.
6. Carefully place the fillets in the hot oil, skin-side down if applicable. Fry the fillets for a few minutes on each side, or until they turn golden brown and become crispy. Cooking times may vary depending on the thickness of the fillets.
7. Once cooked, transfer the fillets to a paper towel-lined plate to drain any excess oil.
To make the sauce:
1. In a separate saucepan, heat the good quality stock over medium heat.
2. Season the stock with a pinch of cayenne pepper and a squeeze of lemon juice. Adjust the amount according to your taste preferences.
3. Add a few drops of mushroom essence to enhance the flavor of the sauce. Stir well.
4. If desired, you can add some chopped piccalilli to the sauce for added tanginess and crunchiness.
1. Arrange the fried fillets on a serving dish in a circular pattern for an elegant presentation. Alternatively, you can serve them individually plated.
2. Pour the hot sauce over the fillets, ensuring they are well-coated and the flavors are evenly distributed.
3. Garnish with fresh herbs like parsley or dill, if desired, to add a pop of color.
Fillets of fish can be served as a standalone dish or accompanied by side dishes such as roasted potatoes, steamed vegetables, or a light salad.
Similar recipe dishes:
- Fish and chips: A British classic, fish and chips feature battered and deep-fried fish fillets served with crispy fries.
- Sole MeuniÃ¨re: A French dish where sole fillets are coated in flour, pan-fried in butter, and served with a lemon and butter sauce.
- Fish tacos: A popular Mexican dish, fish tacos include grilled or fried fish fillets wrapped in warm tortillas and topped with various fresh toppings like salsa, cabbage, and creamy sauces.
Experiment with different types of fish and seasonings to create your own unique twist on fillets of fish. Enjoy this versatile and tasty dish!