Cooking Fish?!
Answers: Does anyone else soak there fish in milk before the make it? anyone have any good recipes for salmon or trout. recipes with approx's please these are fish i caught and killed they arent gourmet to me
Well its funny that a lot of these people are rambling on and saying DONT SOAK IN MILK.......well the truth of the matter is when you get some fish from the store it does smell fishy...and that is the only time you should do it...it does take away the fishiness...but as far as fresh fish you shouldnt have too...and id hope a 5 star restaurant would be able to get fish that wasn't "fishy"......it also works to take the mud flavor out of some catfish....as far as logic...dont know....just know it works!!!!
I was trained in a 5 Star Restaurant, never heard of soaking fish in milk.
I enjoy trout almondine(saute trout, toast almonds in a dry pan, add butter, and lemon juice salt and pepper, pour topping on trout)
Scale them
Clean the insides
Cut off the head
Wash the whole fish
Put foil on a cookie sheet and set your oven to 400 degrees
Put the fish on the cookie sheet
Put slices of lemon and some freshly ground pepper inside the fish and close it back up.
Rub the outside of the fish with cooking oil.
Bake it at 400 degrees for half an hour.
Serve with rice and a nice salad or coleslaw.
In the south they soak chicken in buttermilk for a day before breading. Italians often cook their beef and veggies with milk before adding the acidic tomatoes in a bolognese sauce so there is a lot of history behind using milk. It mainly neutralizes acids . So unless your using a lot of acidic flavors such as lemon there probably isn't a reason to use a milk soak. It can't hurt and will likely make the final product tenderer.
Don't soak in milk.
Salmon can be gently poached in white wine in the oven, or sauteed with lemon and butter in a pan. Don't over cook fish!
Sauteed salmon is usually best when done medium, cook about 5 minutes on each side if not too thick.
Go to the foodnetwork.com for other delicious recipes.
Pan fried Trout is the best. It's a mild fish you don't have to soak it. Wash cleaned fish off. Season to taste. I like lemon and garlic. Old Bay seafood seasoning is great. put 2 Tbls.butter and 2 Tbls. of olive oil in frying pan.cook fish skin side down. There will be a white foam that will float on the top of the fish, thats when you turn the fish over.. About 4 mins on each side.
As for the Salmon, yes you can soak it in milk for it is a stronger fish than Trout. Or you can soak it in beer, wine or 7-up. All will help pull out the strong taste.
Make sure you remove the fatty brownish part off of the fish.
I don't soak mine.
I make a mixture of brown sugar and yellow mustard and spread this on the fish. If it has skin on it cook skin down.
I eat mine rare you can cook it anywhere up to 2 mins per side or up to 20 mins for the whole thing.
Another way to cook either fish is to put in an electric frying pan with onions and a can of evaporated milk. Let simmer.. If this is the way you end up cooking you CAN NOT over cook it for some odd reason. Do not eat the sauce just the fish.
Fun sauce to go over both fish and very good. Get pre-made lemon dill sauce add a can of lump crab meat and a little garlic or garlic powder NOT SALT. mix and heat slowly .
Make a wild or Black rice. Place fish over rice then pour crab dill sauce over the fish and rice.
You will impress yourself and those you serve.
Well, I actually prefer Tilapia for the fact that it's not the "fishiest fish" out there. In other words, it doesn't taste or smell much like fish.
I've never soaked my fish in milk. I prefer to grill Salmon though. And, when cooking my tilapia fish, I put a quarter size amount of oil in a saucepan, a tsp. of butter, and add the seasoned (I season the Tilapia with Sazon seasoning by Goya and a bit of Adobe seasoning) fish into the pan, cook until crisp and enjoy.
Fish that is fresh and refrigerated or frozen as soon as possible after catching and cleaning generally don't have a fishy smell or taste. You can lay the dressed fish on several lettuce leaves on a baking sheet (prevents sticking) , and cook it for 5 minutes for every 1/4 inch thickness of the fish at its thickest part. 350 degrees F. should do it, and make sure the fish flakes easily with a fork when done. Juices should be clear.