professional opinions wanted

hello,
I currently finish my fillets at my restaurant in a standard oven after a pan sear. The advice I want is this....Do you think I could finish in a convection and if so what temp and time? thanks for any replies

[coolJ]

Hi Max, I don't see any problem finnishing your fish in a convection oven. I'm not sure on the time or temp needed, but I wouldn't go higher than 325 F. It really depends on the type of fish and the thickness of the fillet.

[Kimmie]

Hello Max and welcome to Cheftalk. I would follow CoolJ's advice. The timing will depend on the thickness so check often while you experiment.

[kuan]

Your oven on the saute station should always be at 500F. Maybe around 450 for a convection. This is especially true if you're busy. Given that you open and close the oven about every 30 seconds on a busy night the oven is constantly trying to come up to temp. Forget about timing, when the fish is done it's done.

Kuan

[cape chef]

I agree with kuan,

In a Ala carte situation,and if your cooking Ala Minute..always keep your ovens cranking,Pan seared Tuna 3 minutes,Sword 7 minutes,bass and snapper family 7/8 minutes if you started them on the fire.Look for the collegan pearls to form ontop of the fish,When you see them the fish is perfect.

Fast,Fast.Fast with seafood.

cc
PS, To What Dlee said about adding Liquid,At this stage of cooking it would act more to deglaze then anything.You definatly want to get the Fond of the pan

[ August 20, 2001: Message edited by: cape chef ]

[Dlee]

Max L. Mauer,

Welcome.

In my kitchen I use a convection oven set at a temp. of 375-400 degrees, to finish everything, except baking products. Which I use another oven or two at the prescribed temp.

The trick is to just watch and know how long a product will take. Only time and experience will teach you that. The average is between 8-18 mins. Depending on how long you seared / grill a product (that is if you did), also what type of product and how the guest would like it done.

I would also suggest when you are putting fish or poultry in the oven, put some form of liquid (water, wine, etc...)in the pan to help in retaining moisture and help in preventing the product from sticking in the pan.

D.Lee