Fish cooks quickly, so timing and temperature matter. These recipes explain how to keep fillets juicy, season them without overpowering their flavour and choose side dishes that fit.
Recipes
Salmon fillets are coated with a mixture of honey, mustard, dill and crumbs and cooked juicyly in the oven. The crust may brown while the salmon core remains translucent; check the cooking time early on thin fillets.
Dried tuna and white beans are mixed with tomatoes, red onion, parsley and lemon-olive oil dressing. Rinse beans thoroughly and add tomatoes at the end so that the salad does not become watery.
Salmon fillets are oiled and grilled with lemon, and a fresh cucumber salad with yoghurt, dill and little honey is created. Grill the salmon first on the skin side and turn only once; salt the cucumber salad just before eating.
Smoked salmon is served with cucumber and lemon, plus an emulsified sauce of dill, mustard, honey and olive oil. The sauce should be sweet, sour and sensitively balanced; take the salmon out of the cooling just before serving.
Salmon, asparagus, zucchini and cherry tomatoes cook together on the sheet with olive oil, lemon and dill. The salmon remains juicy when the vegetables are cut small enough and the fillet only cooks to the translucent core.
Sushi rolls succeed with properly seasoned sushi rice, Nori leaves and cleanly prepared fillings. The rice is seasoned with rice vinegar, sugar and salt, not with soy sauce.
Salade Niçoise is a southern French salad with tomatoes, green beans, egg, tuna, olives, anchovies and a clear dijon vinaigrette.
Bouillabaisse is a Provencal fish soup with fennel, tomatoes, saffron, fish, seafood and rouille. Fish and shrimps cook briefly only at the end.