So happens that guests just about will come, and the hostess doesn't manage to prepare all conceived dishes. Simultaneous roasting of meat and fish in an oven can become a way out – however it needs to be done correctly that both products didn't transfer each other the smell.
Rules of roasting
At the same time to bake meat and fish in one oven, they should be placed in a sleeve from a foil which will keep their juicy, will prevent drying of dishes and won't allow them to become impregnated with aromas of each other. That it didn't occur, it is necessary to fasten hermetically edges of a sleeve and to watch that bones of fish didn't pierce a foil in the course of preparation. Besides, both dishes need to be turned in a sleeve so that its brilliant party always was inside, and opaque — outside.
For simultaneous preparation of meat and fish it is necessary to choose sleeves from a heat-resistant film or culinary plastic bags.
On average fish and animal meat is baked in a foil at 200 degrees, and time of its preparation depends on the piece sizes. So, meat will be cooked of 40 minutes till 2 o'clock whereas fish is ready in 20-45 minutes. At the very end of cooking it is recommended to develop a foil and to include intensive top heating of an oven — this mode will allow to receive a ruddy crisp. At the same time it is important to watch that on a sleeve from a foil in the course of preparation the wines and marinades containing strong acids which can break tightness of a package didn't get.
Roasting secrets
That meat and fish prepared quicker, it is possible to use high temperature conditions as the foil can sustain up to 600 degrees. Before preparation it is recommended to puncture a sleeve with a fork from above in several places — hot air will come out it and the foil won't burst. It isn't necessary to salt too large steaks that it didn't lose the tenderness — also best of all to use not crude, but dry spicery. And here it is desirable to salt fish when roasting several times more, than at usual preparation, having taken about a salt tablespoon on kilogram of fish. When roasting dishes from mincemeat, it is necessary to pepper and salt it in advance, having in parallel added a little flour which will absorb excess moisture and salt. Also simultaneous preparation of meat and fish perhaps with use of the top and lower heating — it allows to distribute heat most evenly and also to provide natural convection in an oven. By means of this way it is possible to cook even the most difficult multi-stage fish and meat dishes with various garnishes. This mode as well as possible is suitable for simultaneous roasting of several large pieces of any given dish.