Where possible, choose fillets that are as even in thickness as you can find as they will cook more evenly. The scales will flick everywhere, but they will come off easily! To remove, use the flat side of a knife and scrape against the scales. For scales, run your fingers back and forth across the skin – again, you will feel if the scales are still in there. Use fish boning tweezers (or even personal grooming tweezers!) to pull them out. You will feel if there are any bones inside. To check, just run your fingers along the flesh surface and the sides. Good fishmongers should sell fish fillets that’s already been scaled and pin-boned – and that’s partly why you pay a premium for filleted fish!) tiny bones that poke out around the middle the fillet removed. Skin-on salmon – Make sure the fish is descaled (ie. Crispy Skin Salmon pictured with a side of Creamy Lemon & Herb Risotto (made using an entirely hands free method!) What you need to make Crispy Skin SalmonĪll you need is salmon with the skin on (duh!□), oil, salt and pepper.
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