Fish cookery

(b) Herring. Remove the heads and with a sharp knife or kitchen scissors, slit the belly of the fish down from the head end to the tail. Open the fish gently and place it on a board, inside down. Press hard along the back bone with the fingers to loosen the bone. Turn over, and starting at the head end, lift up the back bone and pull it steadily away from the flesh. Rinse the fish and place it on a sloping board to drain, or dry it on kitchen paper. Page 8 Ko Skin Fillets Many people prefer the skin to be removed from fillets before cooking. This is quite easy. Place the fillets on a board, skin side down. Hold firmly by the tai] end and with the aid of a knife, roll the flesh away from the skin, working from the tail to the head and taking care not to cut into the flesh. A little salt on the fingers of the left hand will prevent slipping. a General Directions for Cooking Fish How to tell when fish ts fully cooked As oven cooking tends to make fish fall apart and be tough, dry and tasteless, it is important to be able to tell when it is fully cooked. Test it by pressing gently in the thickest part. If fully cooked, the flesh will easily leave the bones. Fillets are cooked when a creamy white substance begins to run out. How to boil fish (Suitable for whole fish or cuts of a large fish such as cod, hake, skate, haddock, etc., but should not be used for skinned fish or for thin slices or cutlets), ee 1, Donot use mote water than is needed just to cover the fish. a le N ws \ x 2. Bring the water to the boil and for each quart add 1 tablespoon vinegar, 2 level teaspoons salt and 3 peppercorns. For additional flavouring add a bouquet garni (a small sprig of thyme, a small bay leaf and 2 sprigs of parsley tied together with thick thread), 1 carrot and 1 onion. This will help to give a well-flavoured stock to use for a sauce to serve with the fish or for a fish soup. 3. Put the fish in the boiling water, cover the pan, immediately reducing the heat to below boiling point, and cook for the required time (see below). The fish is more easily handled if placed on a metal steaming rack before being put in the boiling water, ot if tied loosely in clean muslin. 4, Test as described above. Drain very thoroughly and serve with one of the sauces given on pages 17-19, using some of the fish stock to make the sauce. Boiling Time-table Thin fish ; 7 minutes per pound plus 7 minutes. Thick fish : 10 minutes per pound plus 10 minutes. For example, a thin fish weighing 2 lb. needs 7 multiplied by 2 minutes with another 7 minutes added, or 21 minutes in all, Page 9 Fiow to Steam Fish Small fillets or thin slices. 1, Place the fish on a well-greased soup plate. Sprinkle with salt, and if liked, witha little milk. 2. Place the soup plate over a pan of boiling water or cooking potatoes and cover with the saucepan lid or an inverted plate. Steam for 10-15 minutes, 3. Serve with the fish liquid poured over or with one of the sauces given on pages 1 7-19, using the fish liquor to make the sauce. Larger cuts. 1, Place the fish in a steamer and sprinkle with salt. 2. Keep the water below boiling all the time the fish is cooking. Times as for boiling (see page 9). 3. Test at the thickest part. The flesh should easily leave the bones. Hiow to Poach Fish Suitable for smoked fish and small whole fish, such as haddock, herring, whiting. 1, Half-fill a frying pan or shallow saucepan with water, adding salt and vinegar as for boiling 2. Bring the water to the boil, then add the fish and reduce the heat. 3. Cook gently for the required time (see page 9). 4, Test, drain thoroughly, and serve with melted margarine or butter or one of the sauces given. on pages 17-19. Hiow to Grill Fish Suitable for steaks or fillets and for small whole fish such as sole, plaice, dab, herring.