Many cooks prefer to boil fish rather than fry it.
A dish processed in this way turns out to be much healthier. But, unfortunately, not always tastier.
As a result of cooking, the fish may turn out to be tough and tasteless. And sometimes it may even have a very unpleasant taste (especially if the fish in the boiling water was river fish).
However, improving the consistency of the food and adding a pleasant aroma are quite achievable results if you use an additional ingredient.
What to pour into the pan
Milk will come to the aid of the cook. It is this popular drink that “takes away” all unnecessary tastes from the fish.
In addition, cooking in “milky” water guarantees that the dish will be soft and incredibly tender.
You need to pour half a glass of milk into a saucepan. Or 100-125 milliliters of the drink.
This amount will be enough to soften the fish and remove any unpleasant odor from the dish.
The result is a dish that will appeal to adults, children, gourmets and people on a diet.
