When you cook white fish such as trout, cod and sea bream without the skin on, they often go flaky and look less attractive. Marcel Skibba, head chef at IGNIV in St. Moritz and a V-ZUG ambassador, has a trick for keeping the flesh firmer. “Before cooking the fish, soak it in salted water (100 g salt to 1 litre cold water),” he says. Depending on how thick the fish is, allow it to soak for 20 to 40 minutes. The brine will season the fish evenly, make the flesh firmer and ensure it stays moist during cooking. Skibba adds that, “with white fish, especially if you’re serving it skinless, you should always choose a gentle, moist cooking method.” Which means, “ideally steam it in the Combi-Steamer at 55 °C for around ten minutes.” Marcel Skibba gives us another tip, too: “If the fish fillet flakes easily when you apply a little pressure, then the fish is cooked.”
