WAYS IN WHICH TO COOK FISH

Hawke's Bay Herald-Tribune, Volume 81, Issue 205, 26 May 1938, Page 13

WAYS IN WHICH TO COOK FISH

Never boil small pieces of fish, or fish with a delicate flavour, such as sole, advises a writer in the Manchester Guardian. Rather steam it on a plate over a saucepan 'of boiling water and cover tightly with a deep pan lid. Grease the plate and dab the fish with small pieces of butter, Pour a little milk over and season with pepper, salt and lemon juice. Keep the water underneath boiling fast. Or roll the fillets with mushrodfns, asparagus tips, or tomatoes inside. For boiling choose whole fish or thick pieces. Fish without a great deal of flavour can with advantage be boiled, preferably in a fish stock in which fish trimmings, peppercorns, ihace, bay leaf, carlot and onion have been previously cooked. Add seasoning and a teaspoonful of vinegar to a pint of liquid. Boiled fish should, in fact, not be boiled at all, or the flavour will be impaired and the fish will break up. Put the fish into boiling stock or water and let it simmer very slowly indeed. No time can bc given, as it varies according to the thickness and the type of fish, but when done the fish will leave Ihe bone easily. Salt fish should be put into cold water, but all other fish into boiling water. Whatever method of coating is used, all fish for frying must be thoroughly dried first. It can then be dipped into milk and seasoned flour; for this method the fat must be very hot indeed or the fish will stick. When baking or grilling fish care should be taken not to dry it. When grilling, marinate the fish for half an hour or so in seasoned salad oil, melted dripping, margarine, or butter. Then grill very slowly. This method is most successful for thin whole fish or fillets. When baking fish put in a moderate oven only. Cook with butter or driping and cover with greased paper or strips of fat bacon. Baste often. If a thick piece, add a little stock or water , to the dish in addition to the f«t..