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Flunder fillet "al piatto" First published: 19/II/05 Ingredients:
Preparation: The sole fillets, cleaned and washed, are placed on an ordinary flat plate, preferably on a bed of herbs (personally I prefer laurel's leaves, but parsley, sweet basil and perhaps mint can provide an interesting flavour too). The plate is then poured on top of a boiling pot and is let cooking for 15 to 20 minutes, after then your fish will be as tender as cream. Recommendations: The present method is perhaps the most natural way to cook a fish, as it gets done with neither fats nor contact with flame, water, steam. It is also easy as there is no need to turn upside-down your fillets. The bed of herbs is mainly meant to help remove the fish from the plate once it is done, but certainly may contribute in confering a "personal" taste to the natural flavour of the fish. I would also say that leaving the fish a bit raw will be a good way to get to understand better the Japanese fish "not cooking" style. Unfortunately, such method seems to be feasible only with white and absolutely fat-free fish with a delicate texture and savour.
For further info and your advice please e-mail me at: coquinaria@domusalessandra.com
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