Boiled lobster (aragosta bollita)

INGREDIENTS 4 BOILED LOBSTER 07493 PEOPLE boiled fish PROCEDURE, also called? boiled? or? white?, is apparently one of the simplest to prepare.

Actually you will need special arrangements starting from the cooking liquid is called? court-bouillon?.

This term indicates a short boiling over time, but not tumultuous.

the liquid should always be kept at a temperature limit of the boil.

The fish should be dipped in hot liquid.

The water in which the salt must be cooking (15-20 g per litre), flavored with celery, carrots, chopped onion, bay leaf and parsley and stretched with white wine or vinegar; must boil for 30 minutes to an hour before receiving the fish cleaned and washed, placed on relevant fish Kettle grill or wrapped in gauze.

If you want to serve it cold, let it cool in his bouillon and only then transfer it onto serving dish.

Cooking times for fish from a kilo, varying from 20-25 minutes for freshwater ones, 30 minutes to the sea.

For larger fish, calculate for the freshwater fish 10-12 minutes and 15 minutes per sea 500 g However, fish is cooked when the flesh becomes opaque and the white eye.

The most suitable for this are those well-defined flavour: sea bass, sea bass, cod, turbot, among those of the sea; trout, carp, Pike or whitefish, common whitefish, salmon, perch, freshwater ones.