The Saute Method on Delicate Fish

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The Saute Method on Delicate Fish

by Mark
(UK)

I just have a little question about the saute method. I find sometimes that whilst waiting for something to cook 75% of the way through on one side, it can sometimes stick to the pan. I specifically found this when trying to saute white fish and any other delicate food often falls apart. Do i need more oil in the pan? Or is poaching better for delicate fish as a rule?

I have seen in other cooking videos people who coat a fillet in flour before sauteing it. I haven't tried this myself, because I don't necessarily want to create a pan roux. Is this the solution?

Cheers,

Mark.

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The Saute Method on Delicate Fish

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Sep 08, 2009
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Thanks!
by: Anonymous

First time anyone's told me HOW to tell that the pan is hot enough. I mean, if I don't know how to cook fish in the first place, all these recipes that say "when pan is hot enough . . ." don't really help me.

Thanks!

May 18, 2009
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Delicate Fish
by: ChefToddMohr

Mark-
Thanks for posting your question. I often have the same problem with saute and delicate items like fish. The object of the saute is to transfer heat in a direct fashion (conductive). This usually means getting the pan to a temperature just below the smoke point of the oil. Then, a chicken breast, shrimp, beef or other protein will caramelize, leaving that nice brown plate-appeal, the sugars preventing sticking.

My wife brought home Dover Sole filets the other night. They are small, soft, and almost transparent. I'm not a fan of non-stick cookware, but this is an exception. I took out my teflon pan, and using droplets of water from my hand, I was able to watch the increasing temperature of the pan based on the violence of the evaporation of the water. When I saw the drops turn to steam almost immediately, I placed the filets, brushed with olive oil, into the pan. Since it's a delicate, low-fat item, I don't expect to develop any pan fond, so the non-stick is okay. Less than 3 minutes later, I slid the fish onto the plate, perfect!
The answer to delicate items is high heat applied quickly. This way, sugars caramelize and prevent sticking. A non-stick pan will help, but the high-heat will assure no stickage in any pan.

Poaching is a great idea for delicate items, you're right. But, the reason your fish stuck was probably that the pan wasn't hot enough to start. As the pan heated along with the fish, they bonded. Remember, high heat is saute.

Chef Todd.

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The Saute Method on Delicate Fish

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The Saute Method on Delicate Fish