If you want to fry fish, you should use a nonstick sealed pan. The protect emax premium guarantees that the fish will be cooked gently and will not fall apart when it is turned. Before the fillets are placed in the pan, they should be seasoned with salt. If they are also going to be breaded, they need to be sprinkled with lemon juice beforehand as well. That certain something helps when you are cooking the fish in a grill pan – though not all kinds of fish are equally good for this. As a rule of thumb, the firmer and the more oil-rich the fish is - such as salmon, trout and tuna - the better. Thanks to its nonstick sealing, the special grill pan fries gently, while giving the food its typical grilled flavor. If you would like to prepare the fish whole, the oval special fish pan offers the space you need for this. It can be used to conjure up delicious dishes, not only on the stovetop, but in the oven, too - for example, fish in (aluminum) foil. Enclosed like this, it can intensely absorb the flavor of herbs and the accompanying vegetables.
Almost any type of fish can be gently steamed. First season it with salt, pepper and lemon juice, then add a little white wine for an especially intense flavor. Ideal for steaming are pots with an inset, such as the one in the original pro collection®. There is no need to use fat when steaming; three centimeters of water suffice. The rising steam cooks the fish gently, while keeping it extremely moist and optimally preserving the flavor, vitamins, and other nutrients. Our tip: In the case of thicker fish, make several diagonal cuts into the fish, about one centimeter deep, on both sides - so that the heat can be distributed better.