Come cucinare filetti di pesce perfettamente su carta silicone
Creato il 09.08
在硅胶纸（烘焙纸）上烹饪鱼片是实现完美烹饪、湿润和松散效果的最佳技巧之一，且清理工作最少。纸张创造了一个不粘表面，并帮助鱼在自身的汁液中轻柔蒸煮。
Here’s a comprehensive guide to cooking fish fillets perfectly on silicone paper, covering both the classic baking method and a clever pan-searing technique.
Why Use Silicone Paper?
- Non-Stick Guarantee: 它几乎消除了鱼粘在锅上的可能性。
- Even Cooking: 这张纸形成了一定的屏障，促进温和、均匀的热量分布，防止底部过熟。
- Moisture Retention: 该纸在鱼周围捕捉蒸汽，使其保持极其湿润和嫩滑。
- Easy Cleanup: Simply discard the paper after cooking. No scrubbing baked-on fish bits off your pan.
- Versatility: 完美适用于烘焙和炉灶烹饪方法。
Method 1: 烘焙（经典的包裹烹饪技巧）
This French technique, "en papillote," involves baking food in a parchment paper pouch. It's foolproof for delicate fish.
What You'll Need:
- 鱼片（去皮，厚度为1-1.5英寸最佳：鳕鱼、三文鱼、比目鱼、海鲈鱼、罗非鱼）
- Silicone baking paper (parchment paper)
- 烤盘
- 油橄榄油、黄油或中性油
- 盐和胡椒
- Aromatics (optional: 薄切柠檬片, 新鲜香草如莳萝或百里香, 薄切洋葱片, 大蒜)
Step-by-Step Instructions:
1. 准备鱼：用纸巾将鱼片完全擦干。这是获得良好质地的最关键步骤，而不是蒸煮的水分过多。两面都慷慨地撒上盐和胡椒。
2. 准备羊皮纸：撕下一大块羊皮纸，大小约为鱼片的4倍。将其对折以形成折痕，然后像书一样打开。
3. Assemble the Packet:
- 在切口的一侧，淋上一点油或放上一小块黄油。
- 将您调味过的鱼片放在油/黄油上方。
- Top the fish with your chosen aromatics (e.g., 2-3 thin lemon slices, a sprig of dill, a few thin garlic slices).
- Drizzle with another tiny bit of oil or a squeeze of lemon juice.
4. 折叠并压紧包装袋：
- 将羊皮纸的空侧折叠在鱼上。
- 从一端开始，沿着边缘做小而紧密的重叠折叠，以完全封住包装，形成半月形。包装应该密封良好，但内部要留有一些空间以便蒸汽膨胀。
- Pro Tip: 您还可以将顶部的边缘聚集在一起，像糖果包装纸一样扭在一起，以获得不同风格的袋子。
5. 烘焙:
- 将密封的包装放在烤盘上。
- Bake in a preheated oven at 400°F (200°C).
- 烹饪时间为典型的1英寸厚的鱼片12-15分钟。较厚的鱼片可能需要多几分钟，较薄的鱼片则可能少几分钟。
- The packet will puff up from the steam.
6. 检查熟度：
- The 10-Minute Rule: A good rule of thumb is to measure the fish at its thickest point and cook for 10 minutes per inch of thickness.
- Visual Check: The best way to tell is to carefully open a packet (watch the steam!). The fish should be opaque throughout and flake easily with a fork.
7. 服务：将整个包装放在盘子上，让您的用餐者在桌上打开它们，以获得美妙的香气体验。
方法二：平底锅煎（用于酥脆的皮或外壳）
This method is less common but brilliant. You use the parchment paper to prevent sticking while still getting direct contact with the hot pan for a sear. This is ideal if your fish has skin.
What You'll Need:
- 一个底部厚重的煎锅（不锈钢或铸铁效果最佳）
- Fish fillets with skin on
- Silicone paper (parchment paper)
- 高烟点的油（鳄梨油、葡萄籽油或菜籽油）
Step-by-Step Instructions:
1. 干燥鱼：彻底拍干鱼的皮和肉。在几处用锋利的刀轻轻划几刀，以防止卷曲。
2. 准备纸张：剪一块羊皮纸，使其适合你的煎锅底部。
3. 加热锅：将烘焙纸直接放入冷干的煎锅中。将煎锅放在中高火上，让它变热。如果你愿意，可以在纸上加一层非常薄的油，但这并不是总有必要的。
4. 煮皮朝下：
- Once the pan and paper are hot, place the fish fillet skin-side down directly onto the parchment paper.
- 轻轻用刮刀按压几秒钟，以确保完全接触。
- 在这一面烹饪总烹饪时间的75-80%。对于1英寸厚的鱼片，这大约是5-7分钟。烘焙纸将防止粘连，而热锅则能完美地使皮肤变脆。
5. 翻转和完成：
- Once the skin is golden and crispy, gently flip the fish. The parchment might stick to the skin—this is fine.
- 在肉面再煮1-2分钟，直到刚刚熟透。
6. 服务:
The skin will be exceptionally crispy, and the flesh moist. You can often slide the fish off, leaving the used parchment paper behind in the pan for super easy cleanup.
Pro Tips for Perfection
- Thickness is Key: Try to buy fillets of even thickness for even cooking. If one end is much thinner, you can tuck it under to create a more uniform shape.
- Don't Overcrowd: Whether in the oven or pan, give the fish space. Overcrowding creates steam which can prevent browning in the pan method and lead to soggy fish in the oven method if the packets are too close.
- 不要过度烹饪：鱼在从烤箱中取出后会因残余热量继续烹饪（余热烹饪）。稍微生一点，然后在包装中静置一分钟，比过度烹饪要好。
- Get Creative with Flavors: The parchment packet is a blank canvas. Try:
- Mediterranean: 樱桃番茄、橄榄、刺山柑和一小杯白葡萄酒。
- Asian: Sliced ginger, scallions, soy sauce, and a drizzle of sesame oil.
- Chorizo en rodajas, pimentón y azafrán.
By following these methods, you'll have perfectly cooked, restaurant-quality fish fillets with dramatically easier cleanup. Enjoy!
Ray
Ferrill
Evelyn