Recipe for steamed witch flounder
Skærising is a fish that often flies under the radar here in Denmark. It’s a shame because it is a great alternative to plaice and pollock.
The fish doesn’t require much preparation to become extremely tasty.
I usually gourmet salt the fish beforehand, making it juicier and more delicious.
Servings: Portions
Steamed Witch Flounder
Ingredients
- 4 pcs. Cutlet Fillet Medium or large size
- Salt
Instructions
- Fillets from witch flounder are super good and versatile. They can be fried, breaded and fried, or steamed.
- I chose steaming here because they were to be used for a Danish open-faced sandwich called 'stjerneskud'. Previously, I owned a steam oven which I always used for this purpose. I no longer have it, so here I opted for an "old school" technique, steaming them in a pot.
- I give most fish fillets a gourmet salting for 20-30 minutes before cooking them.
- This draws moisture out of the fillets and makes them juicier.
- Afterwards, they are gently rinsed under cold running water, then dried well.
- I put water in a pot and brought it to a boil.
- Next, the fish was placed in a sieve and a lid was placed on the pot.
- It was cooked for about 4 minutes and was juicy and as soft as butter thereafter.
