Directions
- 1Cut the fish into fillets.
- 2Prepare a brine solution with 100g of salt in 1 liter of water.
- 3Introduce the fish fillets into the brine for 10 minutes.
- 4Remove the fish from the brine and dry it well.
- 5Sear the fish at a gentle temperature, allowing the heat to penetrate slowly.
- 6Remove the fish when the internal temperature reaches 35 degrees Celsius for a perfect, slightly pink result.
- 7For fully cooked fish with a softer texture, remove at 40 degrees Celsius.
- 8For whole fish baked in the oven, 45 degrees Celsius is the favorite temperature for a juicy and rich result.
Ingredients
- fish
- 100 g salt
- 1 liter water
Tips
- To prevent overcooking, remove fish at an internal temperature of 35-45 degrees Celsius.
- Brining fish in a salt solution makes it juicier and seasons it.
- For whole fish baked in the oven, 45 degrees Celsius is a good internal temperature.
- Be aware of anisakis; ensure fish is cooked to a safe temperature (around 60 degrees Celsius) to kill parasites.
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