Best 3 How To Poach Fish Recipes
**Poached Fish: A Delicate and Flavorful Culinary Delight**
Poaching, a culinary technique that involves gently simmering fish in a flavorful liquid, is a method that preserves the delicate texture and natural flavors of the fish while infusing it with aromatic herbs, vegetables, and seasonings. This versatile cooking method results in a moist, flaky, and tender fish that can be enjoyed on its own or incorporated into various dishes. This comprehensive guide offers a collection of poached fish recipes that cater to diverse tastes and preferences. From classic poaching techniques to innovative flavor combinations, these recipes provide a culinary journey that highlights the versatility and elegance of poached fish. Whether you're seeking a simple yet satisfying meal or a sophisticated dish to impress your guests, this compilation of recipes will guide you in creating flavorful and memorable poached fish dishes that will tantalize your taste buds.
BUTTER POACHED FISH
Butter poached fish is delightful.
Provided by Stephanie Manley
Categories Main Course
Time 15m
Number Of Ingredients 5
Steps:
- Heat two tablespoons of the butter in a medium-sized saucepan over medium heat. Add chopped shallots and cook until they are translucent. Make sure that the butter does not brown. Add lemon juice and remaining butter.
- When the butter has melted, add the fish. Gently place the fish into the pan. The cooking liquid should cover the fish 2/3 up the side of the fish. Turn the temperature high and allow the fish to cook for three minutes once the cooking liquid begins to boil. Turn the heat down and allow to cook on low for an additional minute.
- Finish the recipe with a touch of sea salt!
Nutrition Facts : Calories 268 kcal, Protein 34 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 115 mg, Sodium 90 mg, ServingSize 1 serving
POACHED FISH
Steps:
- In a pan large enough to poach the fish in, combine the stock, wine, parsley, and chives. Bring to a boil and reduce the heat so the water is barely simmering.
- Slowly lower the fish into the poaching liquid. Poach the fish until it is just cooked through, about 6 minutes. Remove and serve with Classic Creamy Herb Vinaigrette. and Roasted Vegetables.
- Whip the cream until soft peaks form. Slowly whisk the vinaigrette into the whipped cream until combined. Whisk in the herbs, lemon juice, and vegetable oil. Taste and adjust the seasonings. Use at once or cover and refrigerate.
- Serve with poached fish and grilled vegetables.
- Preheat the oven to 400 degrees F.
- Toss the vegetable with the thyme, salt, pepper, and enough oil to lightly coat. Spread in a roasting pan or on a baking sheet. Roast until the vegetables are tender, about 25 minutes. Cool slightly before serving.
SHALLOW-POACHED FISH FILLETS
This recipe can be found in "Martha Stewart's Cooking School" and is a wonderful quick and easy dinner choice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Prepare poaching liquid: Gently squeeze kumquats over a measuring cup to release juice. Melt butter in a large skillet over medium heat. When it is foamy, sweat the shallot until it is softened but not taking on any color, about 2 minutes. Add wine, tangerine juice, and kumquats (and juice) and bring to a simmer.
- Poach fish: Fold thin ends ("tails") of fish fillets under a little so the fillets have a more uniform thickness. Season with salt, then gently slide the fillets into the simmering liquid. The fish will not be completely covered with liquid but should be in a single layer. Cover with a parchment-paper round and reduce heat so the liquid is barely moving (just under a simmer). Poach until fish is opaque throughout and flaky to the touch. (Check after 1 minute, but it may take up to 5 minutes.) Use a slotted fish spatula (or other long spatula) to transfer fish to a platter. Cover with parchment paper and set in a warm spot until ready to serve.
- Make buerre blanc: Pour the cooking liquid through a fine sieve to strain out the solids, pressing on the fruit to extract as much liquid as possible. Return liquid to skillet and boil over moderate heat until reduced to about 3 tablespoons, 2 to 3 minutes. Turn off heat and gradually add the butter, whisking in a few cubes at a time. If butter isn't melting, return pan to moderate heat and swirl to hasten melting. Whisk until each addition is incorporated before adding more. When all of the butter has been added, stir in the sliced kumquats. You should have about 1/2 cup sauce. Season with salt and pepper.
- Serve: Drizzle buerre blanc over fish, and garnish with mint.
Tips:
- Choose the right fish: Firm-fleshed fish like salmon, trout, cod, and halibut are best for poaching.
- Use a large enough pot: The fish should be able to fit comfortably in the pot without overcrowding.
- Simmer, don't boil: The water should be just simmering, not boiling. A rolling boil will toughen the fish.
- Season the water: Add salt, peppercorns, and herbs to the water to flavor the fish.
- Cook the fish until it is just opaque: Overcooked fish will be dry and tough. The fish is done when it flakes easily with a fork.
- Remove the fish from the heat and let it cool in the poaching liquid: This will help the fish stay moist and flavorful.
Conclusion:
Poaching is a gentle cooking method that results in moist, flavorful fish. It is a great way to cook fish for a variety of dishes, from simple poached fish with butter and lemon to more complex dishes like poached fish with a creamy sauce. With a little practice, you can master the art of poaching fish and enjoy delicious, healthy meals.
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