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Preliminary Remarks. Recipe

Recipe for Preliminary Remarks

History:
The Preliminary Remarks recipe has a long history and has been enjoyed by food enthusiasts for centuries. It originated as a traditional method of preparing fish, focusing on different cooking techniques such as boiling, broiling, and frying. This recipe has been passed down through generations, with each cook adding their own unique touch to enhance the flavors and textures of the fish.

Fun Facts:
- The practice of rubbing fish with salt before boiling helps to firm up the flesh, resulting in a more delicate and succulent texture.
- Adding a spoonful or two of vinegar to the boiling water not only enhances the flavor but also increases the fish's firmness.
- Rubbing fish with vinegar before broiling helps to tenderize the meat and add a tangy taste.
- Preheating the grill and buttering the bars ensures a perfect sear and prevents the fish from sticking.

Recipe:

Ingredients:
- Fresh fish of your choice (such as salmon, trout, or cod)
- Salt
- Vinegar
- Flour
- Butter

Boiled Fish:
1. Rub the fish lightly with salt, then rinse it under cold water.
2. Place the fish in a large saucepan or fish-kettle, ensuring there is enough space for the fish to be fully immersed in water.
3. Fill the saucepan with hard cold water, adding a little salt.
4. Optional: Add a spoonful or two of vinegar to the water for increased firmness and flavor.
5. Place the saucepan on the fire and bring the water to a gentle boil.
6. Boil the fish until it is cooked through, usually around 10-15 minutes depending on the type and size of the fish.
7. Carefully remove the fish from the water and serve hot with your favorite sauce or accompaniments.

Broiled Fish:
1. Rub the fish lightly with vinegar, then pat it dry using a clean cloth.
2. Coat the fish with a thin layer of flour, ensuring it is evenly coated.
3. Preheat the grill until hot, ensuring there is no smoke.
4. Butter the grill bars to prevent the fish from sticking.
5. Place the fish on the grill and cook for a few minutes on each side until it is cooked through and has a golden-brown crust.
6. Remove the fish from the grill and serve hot with a squeeze of lemon or a flavorful sauce.

Fried Fish:
1. Rub the fish with salt, then rinse it under cold water.
2. Pat the fish dry using a clean cloth, ensuring it is completely dry.
3. Roll the fish in a cloth for a few minutes to absorb any excess moisture.
4. Preheat a frying pan and add a generous amount of oil or butter.
5. Place the fish in the pan and fry until it is golden brown on both sides, usually around 4-5 minutes per side depending on the thickness of the fish.
6. Carefully remove the fish from the pan and drain on a paper towel to remove any excess oil.
7. Serve hot with tartar sauce or your favorite dipping sauce.

Similar Recipe Dishes:
- Grilled Lemon Herb Fish: This variation of the Preliminary Remarks recipe incorporates a marinade of lemon juice, herbs, and olive oil before grilling.
- Pan-Fried Breaded Fish: A crispy and flavorful twist on the fried fish method, this dish involves coating the fish in breadcrumbs before frying, resulting in a crunchy exterior.
- Poached Fish in White Wine Sauce: Another variation of boiled fish, this dish uses white wine as part of the poaching liquid, adding complexity and depth to the flavors. The fish is then served with a creamy white wine sauce.

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