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Oven: 700 watts
Preparation time: 8 minutes
Cooking time: 13 minutes
Waiting time: 6 minutes
It is possible to get a really golden fish fillet in a microwave-oven.
It is important to know that fish, which is 60 to 80% water and approximately 18% albuminoid, must, just as eggs, cook quickly, to retain the natural, delicately flavored juices in fish.
Preferably, as butter burns easily, use olive or vegetable oil.
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- 1 egg white
- 2 tablespoons [30 mL] cold water
- 2 tablespoons [17.5 g] flour
- 1 tablespoon [15 mL] cornstarch
- Salt and pepper, to taste
- 1 pound [454 g] fish fillets or thin steaks
- 2 tablespoons [30 mL] vegetable oil
- 2 tablespoons [30 g] butter
- 1 teaspoon [5 mL] capers or small pickle dices
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- Into a deep bowl, beat together egg white and cold water.
- Onto waxed paper, mix together flour, cornstarch, salt and pepper.
- Coat each fish fillet or steak with egg white mixture; then coat with flour mixture.
- Preheat a microwave-oven browning plate for 6 minutes on 'HIGH'.
- Pour in vegetable oil, without removing the plate from the oven; arrange coated fish fillets or steaks, side-by-side onto plate.
- Well press each fish piece with a fork, so that they stick well to the browning plate.
- Microwave for 6 minutes on 'HIGH', turn fish delicately and leave fish to rest for 6 minutes more in microwave-oven, without heating.
- Arrange butter and capers ord pickle dices into a microwave-safe cooking dish.
- Microwave for 1 minute on 'HIGH'.
- Pour over fish.
- Serve onto a warm plate, golden side up.
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