How To Poach Fish
If you can boil water, you can poach a fish fillet. It's that easy. One mistake you should guard against is overcooking the fillet. Even though poaching is a moist way to cook fish, it is important to halt the process as soon as the fish is fully cooked. Most fish cooked longer then 30 min usually turns out dry, with a strong, unpleasant odor.
An aromatic poaching liquid greatly enhances the flavor, helps keep cooking odors pleasant and totally eliminates the need for adding calorie-laden oil or butter. A flavorful poaching stock can easily be brewed by boiling water for a short time with a variety of herbs and spices and sliced lemon, lime or orange.
Boneles, poach quickly and are readily available. But you'll find most varieties of fish - flounder, sole, trout, halibut, cod, red snapper, rock
Fish - are also superb when prepared using the poaching method.
To make a flavorful poaching stock, pour water into a large straight-sided
Rinse the fish fillet (skin on or off) under cold water. Place fish flat,
Large spatula (with holes) or two smaller spatulas. Do not allow fish to sit in hot liquid and overcook.
Serve poached fish fillet hot, right out of the poaching bouillon. Or chill them for a next-day lucheon buffet. Quickly wrap freshly poached fillets in sheets of plastic wrap and then in aluminum foil. Allow to cool onthe counter for 10 min, then place inthe refrigerator and chill up to 24 hrs. Remove from refrigerator 20 min before serving and garnish with lemon slices.