baking & roasting

When baking fish in the oven, thecentre of the fish should reach at least70°C. This can be checked with a meatthermometer.Allow 250-300 g unfilleted fish perperson, or 200-250 g filleted fish.When using foil, select Fan plus orConventional instead of Auto roast,with a maximum temperature setting of200°C.Some types of fish such as trout, tench,eel or carp can be prepared “blue”. Theskin of these fish contain a dye whichtakes on a blue hue when exposed toacids (e.g. vinegar). Do not clean theslimy film off the skin, as this willdestroy the blue colour. Pour a littlehot water with vinegar over the fish,leave to stand for about 10 minutes andthen follow the recipe. Only salt thefish on the inside.If the fish is being cooked in a sauce,make sure that the sauce is not toorunny as the fish will lose liquid duringcooking.179