How do I stop my lemon sole from curling in the pan when i turn it on the other side to cook?!
Answers:
Does that mean you are frying it!? Pity there are so many better ways to treat a lemon sole!.
Anyway, fish is best cooked at low temps!. So patience is required and that will also stop it from curling!. And it is better to cook it under a grill rather then in a pan!.
But best of all, is in the over at low temp!. Then it will not curl and doesn't even have to be turned!. A good oven proof dish, and you can put the sole on a base of many things!. For example, a thin layer of tomato, topped with a thin layer of avocado, drizzled with olive oil and lemon or lime juice, with some herbs that go with fish that you like, such as lemon thyme, coriander (Cilantro) etc!.
Then put the fish on top, when finished remove from the oven dish with a spatula keeping in tact, BUT YOU MUST COOK AT LOW TEMP, AROUND 130 OR 140!. You should be able to tell when it's ready by feel, proding with a finger!. Then you can also try lots of other beds to put the fish on, such as red peppers, and thin slices of mild onion!. You can add anything once you get the principle, such as garlic, etc!.
Hope that helps!.But the main thing is to cook fish at low temps then it won't curl, and also taste better and keep it's moisture!.Www@FoodAQ@Com
Anyway, fish is best cooked at low temps!. So patience is required and that will also stop it from curling!. And it is better to cook it under a grill rather then in a pan!.
But best of all, is in the over at low temp!. Then it will not curl and doesn't even have to be turned!. A good oven proof dish, and you can put the sole on a base of many things!. For example, a thin layer of tomato, topped with a thin layer of avocado, drizzled with olive oil and lemon or lime juice, with some herbs that go with fish that you like, such as lemon thyme, coriander (Cilantro) etc!.
Then put the fish on top, when finished remove from the oven dish with a spatula keeping in tact, BUT YOU MUST COOK AT LOW TEMP, AROUND 130 OR 140!. You should be able to tell when it's ready by feel, proding with a finger!. Then you can also try lots of other beds to put the fish on, such as red peppers, and thin slices of mild onion!. You can add anything once you get the principle, such as garlic, etc!.
Hope that helps!.But the main thing is to cook fish at low temps then it won't curl, and also taste better and keep it's moisture!.Www@FoodAQ@Com
In spite of what the "celebrity chefs" say, start it flesh side down first,to set the fillet - then turn it onto the skin side!. It will try to curl a little,but nothing you can`t deal with, with a bit of pressure from a fish slice - and you then get that beautiful crispy skin !!Www@FoodAQ@Com
Quickly cook the flesh side first, turn over and gently press it down with your spatula until cooked, only takes secondsWww@FoodAQ@Com
Flatten it out on one side, and keep it there for about a minute or more!.Www@FoodAQ@Com
Score it with a knife , that will stop ir curling up !.Www@FoodAQ@Com
Thread it with a metal or wooden skewer!.Www@FoodAQ@Com
score the flesh in a cross box effect, this will prevent thatWww@FoodAQ@Com