Pan fish with parsnip puree, brilliantly simple salmon fry quickie
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Here I would like to show you my recipe for pan-fried fish. Today we serve our fried fish fillet with a fine parsnip puree.
Are you looking for an idea for your dinner or should it be a low carb dish? I can show you both here and I promise you wonderful culinary enjoyment!
Inspired by star cuisine, you can refine the puree with white truffle oil. The fine leek vegetables, which we use as a topping, accompany all the ingredients excellently.
Nevertheless, the different ways of preparing the fish are not neglected. This article tells you which way to prepare which fish in the pan. Of course, I will also present you with other suitable side dishes for this fish dish.
Have fun cooking, today again with cooking video, I wish you good success!
Table of Contents
1. Pan-frying fish is pan fish, an overview of the variants
Great, before you join me in the kitchen, I’ll leave you with some valuable information about frying fish. In general, fish fillets can be divided into “easy to fry” and “difficult to fry”.
This sounds a bit funny and complicated, but I am quite serious. 🙂
The solution: Fish such as halibut, plaice, turbot and sole are types of fish that cook quickly in the pan. If you use the wrong pan or have little experience frying fish, the fish will fall apart.
For the fish mentioned in the above paragraph, I recommend preparing them in an egg coating, starting with fillets without skin.
Fish breaded in flour and egg cooks gently and that is a good idea with these types of fish. On the North Sea coast, fish is served this way in many restaurants.
At least dredged in flour, better still pulled through the egg, fillets of plaice, halibut, turbot and sole come out of the pan and onto the plate.Panfish Tip from Chef Thomas Sixt
When frying salmon, you can do without flour and egg completely. To be honest, I always remove the skin first because it is not edible. You can dry-fry the salmon fillet directly in the pan with a little oil.
Coated pans have proven their worth for frying fish in the pan. New stainless steel pans also have non-stick properties, iron and cast iron pans have to be baked.Pan Tip from Chef Thomas Sixt
2. Side dish ideas for pan fish
Pan-fried fish goes well with many side dishes. You’ll find lots of ideas here:
3. Recipe pan fish
Now let’s go into the kitchen and conjure up something delicious on the plate. With my step-by-step explanation, I will guide you to the perfect meal.
Pan Fish with Parsnip Puree
Pan-fry salmon and serve with truffled parsnip puree. A cooking pro's guide to pan-fried fish by chef Thomas Sixt.
Pan-fried fish recipe with cooking video, Thomas shows you how to fry salmon and prepare parsnip puree today. Discover new ways of preparing fish in the pan. Chef tips and info here!
|1||tbs||sun flower oil (or rapeseed oil)|
|2||pinches||Salt (I use Himalayan salt!)|
|1||pinch||Pepper (I use white pepper here!)|
|2||pc||floury potatoes (I use optional )|
|2||pinches||Salt (I use Himalayan salt!)|
|1-2||EL||white truffle oil|
Decoration and addition to the sideboard
Prepare the ingredients, peel the parsnips and optionally the potatoes.
Cut the parsnips and (optional) potatoes into small pieces and place in a pot. Pour in the stock and season with salt, pepper and nutmeg. Cook the vegetables with the lid on until soft.
Cut the leek in half lengthwise and wash. Cut the leek leaves into lozenges.
Blanch the leeks briefly in boiling salted water, then cool them in a sieve under cold running water. Star chefs use ice water to cool the leeks to preserve their green colour.
Place the salmon fillet on a board and cut off the skin by making a horizontal cut. I show you how to do this in the cooking video. Prepare the salmon for frying.
Press the soft boiled parsnips into small pieces with a potato masher. Whip with a hand mixer/whisk, adding cold cream and butter. Optionally, stir in the truffle oil and season to taste with salt, pepper and nutmeg.
Fry the dry salmon fillets in a pan with oil and, after turning, season with salt, pepper and optional thyme and finish cooking.
Heat the blanched leek in a pan with foamed butter. Season with salt, pepper and nutmeg.
Arrange the parsnip puree on hot plates. Add the salmon and leek, sprinkle with the red pepper and serve. Enjoy your meal!