How long do i cook fish for?!
How long do i cook fish for?
ive got in the freezer something that i think is salmon wrapped up in cling film it 's red and looks asthough it could be a fillett. was wondering how you cook it? if i remember rightly you can wrap it in tin foil and put it in the oven but for how long and what colour should it be when its ready? (the time is now 19:00 dont answer this question when it gets past 20:00)
Answers:
the fish should be white and very soft, if hte fish is whole cook it until the eyes are poped out and grey
If your cooking from frozen in foil about 40 mins should do the trick.
'til it's done.
If it is red it could be Tuna fillet. Salmon fillet usually are pink.
Either way if you are going to cook it in foil pocket, cook for 15 minutes only. Sprinkle some salt and lime juice, some herbs if you have. Any leafy vegetable if you like. Some dab of butter. Little freshly ground pepper powder. Wrap it in loose envelop made from foil. (so air pocket will allow steam to be created, which cooks fish faster)
It will be lighter in colour from original.
its now 19.19 take it out in 10 if its a fillet may need another 5 after that yum yum
I heard the best way to cook fish is. Put the fish on a plate and have a slow waiter walk through a hot kitchen. That means don't over cook fish.
If you've got some dill leaves - stick some of them in with it - or a tablesspoon of wine, or a little lemon.
Fish doesn't need long - if it is salmon then cook it for about 15-20 minutes at 180C or - still wrapped in foil, steam it for the same amount of time - it will go a paler pink & fall to pieces when you push down on it with a fork!
And don't forget - SUSHI is not cooked!!!
if it is salmon you can cook this:
Amour de saumon ( salmon in a pastry )
Cooking : 25 min
Ingredients (serves 4):
- 4 nice fresh salmon fillets
- 20ish cherry tomatoes
- 20ish mushrooms
- garlic
- 4 strands of dill
- olive oil
- lemon
- Freshly ground salt & pepper
- 4 large sheets of aluminum foil
- lots of love!
Directions:
Cut the cherry tomatoes in half.
Mince the mushrooms. Put the salmon in the center of each foil sheet, add the tomatoes and mushrooms around the fillet.
Put on top, the strand of dill, a little pressed garlic, a few drops of lemon juice.
Pepper, salt and finish with a trickle of olive oil.
Close the foil in a bubble and put them in the oven for 25-30 min at 350°F or 180 C.
Serve with a potatoes gratin, or simply with basmati rice.
or this
ed Tomatoes
SUBMITTED BY: DANARENEE04
"Pan-cooked salmon is topped with seasoned fried tomatoes and served over rice."
Original recipe yield:
4 servings
PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr
PHOTO BY: csandoval
US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
* 1 cup uncooked long grain white rice
* 2 cups water
* 1 1/2 tablespoons lemon pepper, divided
* 1 tablespoon dried dill weed, divided
* 2 tablespoons vegetable oil, divided
* 1 pound salmon
* 1 tomato, sliced 1/2 inch thick
* 2 eggs, beaten
* 1 cup all-purpose flour
DIRECTIONS
1. Bring the rice and water to a boil in a pot. Season with 1 tablespoon lemon pepper and 1/2 tablespoon dill weed. Reduce heat to low, cover, and simmer 20 minutes.
2. Heat 1 tablespoon oil in a skillet over medium heat. Place salmon in the skillet, and cook 20 minutes, turning once, until lightly browned and easily flaked with a fork. Set aside.
3. Season the tomato slices with remaining lemon pepper and dill. Place the eggs and flour in 2 separate dishes. Dip each tomato slice in the egg to coat, then press in the flour, coating both sides.
4. Heat remaining oil in the skillet over medium-high heat. Place tomato slices in the skillet, and cook 5 minutes on each side, until lightly browned. Serve salmon over the cooked rice, and top with fried tomatoes
or
Fillet of Salmon Cooked on a Bed of Salt
and Aromatic Spices
Serves 4
The only reservation I have about cooking salmon is that the smell lingers in my apartment for days ― no incense or scented candle can get rid of it. I recently discovered that cooking fish on a bed of salt infused with some wonderful aromatic spices significantly reduces the smell and the aromatic spices delicately permeate the salmon.
convert Ingredients
2 cups kosher salt
Two 3-inch pieces cinnamon, crushed
4 star anise
8 whole cloves
1 teaspoon peppercorns
Four 6-ounce salmon fillets
Method
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the kosher salt, cinnamon, star anise, cloves, and peppercorns and toss. Spread the spice mixture evenly over the bottom of a heavy-duty earthenware or enameled baking dish. Lay the salmon fillets, skin side down, on the mixture allowing one inch between each fillet. Cut out a piece of parchment paper to fit inside the dish and place it over the salmon. Cover the dish tightly with aluminum foil.
3. Place the dish in the preheated oven and bake for 20 minutes for medium, or, if you prefer the salmon well done, continue baking for an additional 5 minutes. Remove the salmon from the oven and allow the fish to rest for 3 minutes.
4. Remove the foil and parchment. Using a long metal spatula, place each fillet on an individual bed of the couscous, leaving its skin behind.
CHOOSE THE ONE YOU LIKE BEST! WHEN IT'S COOK IT'S COLOUR WILL BECOME LIGHTER LIKE LIGHT PINK.