Pouting
A white fish with tender flesh and a mild flavour, known as pouting in English.
What it offers and why to use it
A white fish with tender flesh and a mild flavour, known as pouting in English. Coat or pan-cook evenly thick pieces to 63°C; handle gently to avoid breaking them.
A white fish with tender flesh and a mild flavour, known as pouting in English.
From shopping to cooking
Choose
Buy very fresh and ask for cleaned fillets; check for bones before cooking.
Store
Keep at 4°C or below and preferably cook on the day of purchase. Otherwise freeze promptly, cleaned and well wrapped.
Prepare
Coat or pan-cook evenly thick pieces to 63°C; handle gently to avoid breaking them.
How to make the most of it
Good pairings
Pairs with potatoes, garlic, parsley, citrus and olive oil.
How to substitute it
Another fish of similar texture and thickness can work; adjust cooking time and check for bones.
Recipes with pouting
Pouting filled with salmon and cream cheese, with potatoes
Pouting fillet sandwiches filled with smoked salmon and dill cream cheese, served with potatoes and lemon dressing.
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Battered pouting with red peppers
Pouting fillets with a light egg coating, served with garlic red peppers.
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