Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C HAPTER 20 COOKING FISH AND SHELLFISH

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. B AKING Whole fish and fish portions may be cooked by baking in an oven, though steaks, fillets, and smaller whole fish are more often used for this method. –Shellfish and stuffed clams or oysters are also popularly prepared by baking. –Baking is often combined with other cooking methods to either start or finish cooking. K EY P OINTS

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. B AKING The baking pan should be just large enough to hold the fish. The bottom of the pan should be buttered or oiled. The fish may be baked uncovered or covered only lightly. The liquid should be strained, degreased, reduced, and finished. M OIST B AKING OR B RAISING

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. B ROILING AND G RILLING Broiled and grilled seafood items are increasingly popular. –Customers perceive them as simpler and more healthful. By varying sauces, vegetable accompaniments, and garnishes, you can offer a great assortment of grilled fish on the menu. –A slightly crisped, browned, or grill-marked surface is important to the appeal of grilled or broiled fish. Do not cover the item with sauce. Do not serve too much sauce. K EY P OINTS

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Sautéing and Pan-Frying A classic method for sautéing fish is called à la Meunière. Other sautéed fish preparations may call for Standard Breading Procedure. Because most types of fin fish are so delicate, especially if filleted, they do not lend themselves to a great many sautéing variations. –Firm shellfish, like shrimp and scallops, are easy to sauté, and there is a greater variety of recipes for them. Sautéing

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D EEP -F RYING Deep-frying is perhaps the most popular method of preparing fish in North America. Lean fish and shellfish such as shrimp, clams, oysters, and scallops are best for deep-frying. Fish to be fried is breaded or battered to protect it from the frying fat and to protect the frying fat from it. –Breading or batter provides a crisp, flavorful, and attractive coating K EY P OINTS

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. P OACHING AND S IMMERING Poaching is cooking in a liquid at very low heat. –Fillets and other small portions are sometimes cooked in a small amount of liquid. This procedure is called shallow poaching, because the item is only partially submerged in the liquid. –Whole fish and thick steaks may be cooked completely submerged in a seasoned liquid called court bouillon. This procedure is called the submersion method. K EY P OINTS

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. P OACHING AND S IMMERING Court bouillon means “short broth” in French. Ingredients –Water containing seasonings –Herbs –Usually an acid –Court bouillon is used for cooking fish S UBMERSION P OACHING AND S IMMERING IN C OURT B OUILLON

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S TEAMING AND M IXED C OOKING T ECHNIQUES Étuver : Technique of simmering an item in enough liquid to barely cover the item. –In other cases, little liquid is added and the item cooks in the steam trapped by the pot lid. K EY P OINTS

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S TEAMING AND M IXED C OOKING T ECHNIQUES En papillote : French term meaning “in paper.” The fish item, plus flavoring ingredients and sauce, is tightly enclosed in a piece of parchment so steam cannot escape. –When the paper package is heated, the item steams in its own moisture. –All the juices, flavors, and aromas are held inside the paper, which is not opened until it is placed before the customer. KEY POINTS (CONT’D)

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S TEAMING AND M IXED C OOKING T ECHNIQUES PREPARING FOODS EN PAPILLOTE Cut out a heart-shaped piece of parchment by folding a parchment sheet in half and cutting half a heart from the folded side. Oil or butter the parchment and place on the work surface, oiled side down. Place the fish fillet or other item plus any sauce, topping, or seasoning on one side of the heart.

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S TEAMING AND M IXED C OOKING T ECHNIQUES PREPARING FOODS EN PAPILLOTE (CONT’D) Fold over the other half of the heart. Starting at the top of the fold, make a small crimp in the edges as shown. Continue crimping around the edge. Each crimp holds the previous one in place.

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S TEAMING AND M IXED C OOKING T ECHNIQUES PREPARING FOODS EN PAPILLOTE (CONT’D) When you reach the bottom of the heart, fold the point under to hold it in place. The papillote is now ready for cooking.

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S EAFOOD S ERVED R AW With the popularity of Japanese sushi and sashimi, many more people enjoy eating items made with raw fish. Many health officials advise against serving raw seafood, however, due to the danger of contamination from polluted fishing waters. K EY P OINTS

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S EAFOOD S ERVED R AW If you choose to serve raw seafood, observe the following guidelines: –Use only the freshest fish. –Buy the fish from a reliable purveyor. –Use only saltwater seafood from clean waters. Do not use freshwater fish. To destroy possible parasites in saltwater fish, freeze it, and then thaw it before use. –Observe the strictest sanitation procedures. –Keep the fish cold. Handle it as little as possible. KEY POINTS (CONT’D)

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S EAFOOD S ERVED R AW Fish Tartare is a mixture of chopped raw fish mixed with various condiments and seasonings. Fish Carpaccio is a dish consisting of very thin slices of firm, meaty fish such as tuna. –Served with various garnishes and usually with a piquant sauce such as a vinaigrette. Seviche or Ceviche is a preparation of raw seafood marinated in an acid mixture. –The acid coagulates the protein so the texture of the raw fish resembles that of cooked fish. KEY POINTS (CONT’D)

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S EAFOOD S ERVED R AW Sushi is seasoned Japanese short-grain rice garnished with one or more foods, usually, but not always, raw fish. SUSHI