Do you find yourself always preparing fish on the grill or in the oven? If you are tired of your usual and proven method, try boiling the fish in milk; it is a simple technique to quickly cook even the most delicate fish. Milk enriches meats with flavor and creates a creamy liquid that you can add to fillets. All you need is a fish of your choice, some whole milk and a little salt; later, you can decide whether to proceed with cooking on the stove, in the oven or even in the microwave.
Ingrediants
Fish Boiled in Milk
- 500 ml of whole milk
- A pinch of salt
- 2 x 150g fillets of skinless fish
Steps
Method 1 of 3: on the stove
Step 1. Choose the fish
Although it is possible to cook practically any type of fish with this technique, you should choose the ones that suit the flavor of the milk best. Choose them with white and delicate meats, such as fillets of:
- Sea bass;
- Cod;
- Donkey;
- Halibut;
- Salmon;
- Sole;
- Tilapia.
Step 2. Heat the milk and salt in a saucepan
Choose a pan with a wide bottom and put it on the stove; pour 500 ml of milk and add a pinch of salt. Turn the heat on low and heat the liquid until it simmers gently.
- The milk starts to bubble when it reaches the correct temperature.
- You can substitute cow's milk for coconut milk, beef or fish broth.
Step 3. Add the fish and boil it
Place the two skinless fillets in the pan with the simmering milk. Each piece should weigh around 150g and the liquid level should reach the midpoint of the sides of the fish; continue to simmer the milk after adding the fillets and continue cooking for 5-8 minutes.
- Choose fillets of similar size so that they cook evenly.
- You do not have to turn the fish during the process, otherwise the meat will break or overcook.
Step 4. Check if the dish is ready
Take a bamboo skewer and stick it into the thickest part of the fillet. It should enter and exit without difficulty; if not, it means you have to wait a few more minutes. If you take a fork and gently rub it on the surface of the fish, the meat should split open into flakes.
Boil the fish for another minute and check the cooking level again; the fillets cook quickly, so you need to check them often
Step 5. Remove the fish from the milk and serve
Use a skimmer or a fish spatula and carefully remove it from the pan; bring it to the table with fresh vegetables, roasted potatoes, rice or a side dish of your choice.
You can use the liquid to make a creamy sauce; thicken the milk with a roux, cheese or a vegetable puree (eg cauliflower)
Method 2 of 3: Baked
Step 1. Gather the ingredients and preheat the oven
Turn on the appliance and set the temperature to 190 ° C; pour half a liter of whole milk and a pinch of salt into a shallow dish and mix. Place two skinless fillets of 150g each on the bottom of the pan so that the liquid covers them halfway.
Make sure the dish is heat resistant so you can put it in the oven
Step 2. Cook the fillets until the meats flake
Bake the dish for 10-15 minutes by covering it with a sheet of waxed paper or baking paper to protect the fish and prevent the steam from the milk from dispersing. Check the fillets with a fork to make sure they break; if not, extend the cooking time a little and repeat the check later.
- You can also use this technique with frozen fish, just having the foresight to extend cooking for 10 minutes.
- Do not turn the fillets, they should cook evenly in the oven anyway.
Step 3. Turn on the grill and serve the fish
You can bring the fillets to the table once cooked, accompanying them with the side dishes you prefer; alternatively, you can lightly brown them with the grill set at maximum temperature for a few minutes. This trick allows to give the meat a golden and crunchy crust.
You can choose simple toppings like paprika, parsley, lemon wedges, or butter
Method 3 of 3: in the Microwave
Step 1. Gather the ingredients
Pour and mix 500ml whole milk and a pinch of salt into a shallow dish. Place two skinless fish fillets in the pan, each weighing approximately 150 g; the liquid should cover them halfway.
Depending on the size of the fish, you can use a square dish with sides of 20 cm; just make sure the pan can go into the microwave
Step 2. Cover the dish and cook the fish
For this operation you can use the transparent film, but be careful to make holes with a knife to let the steam out; put everything in the microwave for 3 minutes at maximum power.
You can also use a silicone or microwave-safe lid instead of cling film
Step 3. Finish cooking and check if the fish is ready
Let the fillets rest for a minute and then return them to the oven on maximum power for another minute. Carefully remove the cling film to prevent the steam from burning you. Rub a fork over the meats; if they are ready, they should flake easily. If not, put the dish back in the microwave for another 30 seconds and repeat the check.
