Fish
101
Come to the table!
Many tasty meals flatter the taste buds
far more than the figure, so it's
comforting to know that fish dishes are
notable exceptions to this and are every
bit as healthy as they are tasty. In this
chapter you will find a variety of fish
specialities from around the world to
enjoy.
Tips on preparation and
general information
Fish is an excellent source of protein
and is also rich in vitamins A, B and D
as well as minerals such as iron, iodine,
calcium and phosphorus. It is easily
digestible and therefore suitable for
those who prefer a light or low calorie
diet.
A whole fish is cooked when the pupils
of the eyes have turned white and when
the backbone can be easily removed.
Fried, steamed or grilled fish is cooked
when it falls readily off the bones.
When cooking fish fillet in a thickened
sauce, reduce the amount of liquid you
add as the fish will give off liquid during
cooking.
When cooking fish, ensure that a core
temperature of at least 70 °C is
reached.
Summary of Contents for H 6000 BM
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Page 191: ...Recipe booklet H 6000 BM M Nr 09 786 261 00 en GB ...