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This week I am going to try working from the step-by-step instructions in my Best Recipes Cookbook published by Cook's magazine. Wish me luck! And if you have any fish-cooking advice, I'll take any help I can get!
January 31, 2012
Frightening Food - Home Edition
I am a good cook overall, but I am a complete failure in one gastronomic category: Fish. Other than the boxed fish 'in your grocer's freezer', the fish I cook comes out underdone. Or it comes out overdone. Somehow I can't manage to find the sweet spot between those two extremes! For example:
This is the end result of three nice pieces of haddock baked in a garlic, butter and wine sauce. The sauce turned out great. The fish, not so much. I kept a diligent eye on it, checking it often once the low end of the 'bake for' time arrived. It was gummy. It wouldn't flake, wouldn't flake, wouldn't flake and then....mush!
This week I am going to try working from the step-by-step instructions in my Best Recipes Cookbook published by Cook's magazine. Wish me luck! And if you have any fish-cooking advice, I'll take any help I can get!
This week I am going to try working from the step-by-step instructions in my Best Recipes Cookbook published by Cook's magazine. Wish me luck! And if you have any fish-cooking advice, I'll take any help I can get!
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Try using fresh haddock, skinned, if using frozen defrost completely and then squeeze the water gently from the fish. Bake 375 for 17 to 18 minutes in butter garlic. The fish does not have to be completely covered in butter.
ReplyDeleteTry using fresh haddock, skinned, if using frozen defrost completely and then squeeze the water gently from the fish. Bake 375 for 17 to 18 minutes in butter garlic. The fish does not have to be completely covered in butter.
ReplyDelete