서양요리

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브로잉 쏘테 그릴링 등 서양의 기본요리의 레시피 자료

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method for small fish and pieces
bring water to a simmer. add the vegetables herbs and spices, and simmer for 10 minutes.
-add the wine and vinegar
-add the prerared fish or fish pieces (fish to be poached "blue"should be drizzled
with vinegar to improve the blue color)
-reduce the temperature to 75℃ (165화씨)
-cook for about 5 minutes at 75℃ (165화씨)
method for large fish
-place matignon, herbs and spices in the bottom oh a fish-poaching kettle
-place prepared fish on the perforated kettle insert and place insert atop vegetables
-Cover with cold water white wine and vinegar, and bring to a simmer.
-reduce the temperature to 75℃ (165화씨)
-poach cooking time per 1kg fish is about 15minutes at 75℃(165화씨)

method
-peel the leomn and into slices.
-bring the water,milk, bay leaf,peppercorns,and salt to a simmer.
-add the halibut steaks.
-reduce the temperature to 75℃
-place the lemon slices and dill sprigs on the fish
-cook for about 5 minutes at 75도

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