Best 4 Fish Poached In Cider Recipes
**Poached Fish in Cider: A Delightful Culinary Experience**
Indulge in the tantalizing flavors of fish poached in cider, a culinary masterpiece that combines the delicate taste of fish with the refreshing tang of cider. This article presents a collection of delectable recipes that showcase the versatility of this classic dish. Embark on a culinary journey as we explore the diverse preparations and unique ingredients that bring this dish to life. Discover how simple techniques and everyday ingredients can transform ordinary fish into an extraordinary meal. Get ready to tantalize your taste buds with a symphony of flavors and textures that will leave you craving for more.
FISH FILLET POACHED IN CIDER
Fish Fillet Poached in Cider. The ideal fish for this Norman recipe is Dover sole, but cod, or any other firm white fillet, is a very good substitute.
Provided by SOSCuisine
Categories Main courses/Entrées
Number Of Ingredients 10
Steps:
- Preheat the oven to 205ºC/400ºF.
- Prepare the vegetables: Thinly slice the onion, mince the garlic and slice the mushrooms.
- Heat the oil in a pan over medium heat.
- Add the onion then sauté until it begins to soften.
- Add the garlic and mushrooms then cook, stirring occasionally, until the mushrooms are softened, about 7 min.
- Transfer the vegetables to an ovenproof baking dish just large enough to contain the fish.
- Sprinkle the fish with salt and pepper then put it over the vegetables.
- Pour the cider around all and bring to a boil on top of the stove (alternatively you may bring to a boil just the cider in a small saucepan).
- Cover the dish with foil, then put it in the middle of the oven.
- Bake 12 to 15 min, until the fish is done.
- It is important to check with a fork to see if it is cooked through.
- Garnish with dill then serve the fish on the warmed plates, with the vegetables and juices spooned over it.
- If necessary, reduce the juices in a small saucepan, then add it to the fish.
Nutrition Facts : Calories 190 calories/serving, Fat 4
CIDER-POACHED FISH
This is from The Washington Post. Haven't tried it yet, but it did sound interesting. To be served with steamed green beans or new potatoes.
Provided by Nabiha
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and mince the shallots.
- Stem and wash the mushrooms, then coarsely chop, should yield 1/2 - 3/4 cup.
- Cut the fish into 2 or 4 equally sized pieces, if necessary, so that they fit comfortably in a large skillet.
- Melt 2 tbsps of the butter in a large skillet, preferably non-stick, over medium-low heat. When it is foamy, add the shallots and cook, stirring occasionally, for 5-7 minutes, until they are transluscent.
- Season the fish lightly on both sides with salt and pepper. Arrange the pieces in the skillet in a single layer.
- Cook for 1-2 minutes, then add the mushrooms, stirring to combine.
- Add the cider, increase the heat to medium or medium-high so that bubbles appear at the edges of the skillet.
- Cover and cook for 8-10 minutes; turn the fish pieces over halfway through, if desired.
- Transfer the fish to a deep serving dish to keep warm, leaving the liquid in the skillet.
- Increase the heat to medium-high, if needed; cook uncovered for 2-3 minutes to reduce sauce slightly. Taste and adjust the seasoning as necessary.
- (At this point, if you want to make a richer sauce, remove the skillet from the heat. Add the creme fraiche or butter and stir to incorporate.).
- Spoon the sauce over fish.
- Serve immediately.
Nutrition Facts : Calories 219.4, Fat 8.1, SaturatedFat 4.1, Cholesterol 129.5, Sodium 126.5, Carbohydrate 2.9, Fiber 0.3, Sugar 0.6, Protein 32.6
CIDER-SPIKED FISH PIE
This recipe for a smoky fish pie comes from the British food writer Ruby Tandoh. The filling is a simple mix of peas, cod and smoked haddock, gently poached in milk, thickened with roux and spiked with dry cider. Don't worry if the fish isn't completely cooked when you're putting together the pie; it will finish up in the oven, where it bubbles under a thick layer of mashed potato and grated cheese. The result is tender and luxuriously creamy comfort food.
Provided by Tejal Rao
Categories dinner, lunch, pies and tarts, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare the topping: Place potatoes in a pot of water and boil until tender, about 20 minutes. Drain, then mash or push through a ricer. Mix in butter and milk, and season generously with salt and pepper. Set aside.
- Make the filling: Heat milk until it's steaming, then add fish and poach on low heat for 3 to 4 minutes. Strain the parcooked fish, saving the milk, and set aside.
- Melt butter over low heat, then add flour and whisk until smooth. Sizzle for a couple of minutes, until golden brown, then slowly whisk in the cider until it's a smooth paste. Allow to bubble for a minute, then gradually whisk in the fish-poaching milk. Turn off heat and gently add fish, half the Cheddar and the peas.
- Heat oven to 400 degrees. Pour the filling into an ovenproof dish set on a foil-lined baking sheet (it may bubble over the edges a bit in the oven). Top evenly with mashed potato, spreading it out to the edges of the dish, and sprinkle over remaining cheese. Bake for 25 to 30 minutes, or until the top is golden. Allow to cool just slightly before serving.
Nutrition Facts : @context http, Calories 673, UnsaturatedFat 10 grams, Carbohydrate 53 grams, Fat 31 grams, Fiber 5 grams, Protein 45 grams, SaturatedFat 18 grams, Sodium 1287 milligrams, Sugar 12 grams, TransFat 1 gram
COD POACHED IN CIDER
Make and share this Cod Poached in Cider recipe from Food.com.
Provided by ratherbeswimmin
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°.
- Put the butter in a small skillet and turn the heat to medium.
- Add the onion and a sprinkling of salt and pepper and cook, stirring occasionally, until the onion is soft but not yet beginning to brown.
- Turn off the heat.
- Transfer the onion to a flameproof ceramic or nonstick baking dish just large enough to contain the fish.
- Sprinkle the fish with salt and pepper and put it over the onion.
- Pour the cider around all and bring to a boil on top of the stove.
- Cover with foil and bake for 12-15 minutes, or until the fish is done (a thin-bladed knife inserted into its center will meet little resistance).
- Garnish with parsley and serve the fish with onion and juices spoon over it.
Nutrition Facts : Calories 205.7, Fat 6.9, SaturatedFat 3.9, Cholesterol 88.6, Sodium 144.3, Carbohydrate 3.5, Fiber 0.6, Sugar 1.6, Protein 30.8
Tips:
- Use a heavy-bottomed saucepan or Dutch oven to evenly distribute heat and prevent burning.
- Bring the poaching liquid to a simmer before adding the fish. This will help to gently cook the fish without overcooking it.
- Do not overcrowd the pan with fish. If necessary, cook the fish in batches.
- Use a slotted spoon to carefully transfer the fish from the poaching liquid to a serving dish.
- Serve the fish immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
Poaching fish in cider is a simple and flavorful way to cook this delicate protein. The cider adds a subtle sweetness and acidity to the fish, while the herbs and spices infuse it with flavor. This dish is perfect for a light and healthy meal, and it can be easily paired with a variety of sides. Whether you are a seasoned cook or a beginner, this recipe is sure to impress your taste buds. So next time you are looking for a delicious and easy way to cook fish, give this poached fish in cider recipe a try.
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