This will work with any round fish like Cod, Haddock, Coley etc. The trick to getting a nice crisp skin and delicate flesh is to cook it on the skin side for about three quarters of the cooking time in a very hot pan.
Butter
Juice of 1 Lemon
Salt
After about 3-4 minutes, depending on the thickness of the fish, you an lift it up and check the skin. At this stage you should see that the fish is cooked up to about the middle and the skin is nice and crisp. Flip over the fish and add a knob of butter and the rest of the lemon juice.
When the butter melts baste the fish with it regularly while cooking. You should cook this side or 1-2 minutes, again depending on the size of the fish and how well done you like it. You don't really want to over cook it as it will dry out quite quickly.
Remove from the pan and leave to rest on kitchen paper for a minute and serve.
Ingredients
1 Salmon Fillet per personButter
Juice of 1 Lemon
Salt
Method
Heat a heavy frying pan until very hot and add some oil. Place salmon in skin side down and season with salt and sprinkle over half of the lemon juice. Do not move or flip the fish at all, to get the skin crisp you need to leave it and not move it around the pan. You will see the fish cooking through while in the pan.
After about 3-4 minutes, depending on the thickness of the fish, you an lift it up and check the skin. At this stage you should see that the fish is cooked up to about the middle and the skin is nice and crisp. Flip over the fish and add a knob of butter and the rest of the lemon juice.
Remove from the pan and leave to rest on kitchen paper for a minute and serve.
If you like these recipes please like MogFood on Facebook, here you can share experiences and photos to other followers and use it as a forum for advice. You can also sign up to my monthly newsletter for regular updates.
You can also follow me on Twitter.
Comments
Post a Comment