You will need
- - red fish;
- - onions;
- - carrot;
- - spices to taste.
If you are preparing a main dish or appetizer, pour over the fish hot water. In this case the optimal 2:1 ratio. This means that 1 kg of prepared fish you will need 2 liters of water. In order to cook it evenly, large bodies divide into serving pieces.
If the red fish is small, cook it whole. Do not place it in too hot water. From the temperature difference between the skin will likely burst. This leads to the fact that the finished dish will lose its appeal. Also, this factor will affect the transparency of the broth.
Cooking time for salmon depends on its size. Remember: as with any seafood, it does not tolerate prolonged heat treatment. The average cooking time: 25-30 minutes if a red fish cut into pieces a La carte. It is easy to determine the readiness of a fish's fins. If they depart, she is ready.
Try to cook red fish in vegetable broth. In this case it will be soft and tender. In the water put large pieces of onions and carrots, but also roots and spices according to your taste. In the broth add the saffron. This will give the red fish a beautiful shade.
The dishes are not worth the long simmer in the pot. Try to apply red fish no later than 20-30 minutes after the availability. To keep the dish until the next meal, cover the pan with a lid and store in the cooler. So the red fish can be kept for 2-3 days. When heating ready meals from the red fish do not use a microwave. Use a gas stove.
Don't forget that excess water will impair the taste of red fish. Also it is not necessary to prevent violent boiling of the liquid during cooking.
When cooking salmon, don't salt it before cooking. Thus, you will spoil its taste.