Question: When poaching fish
December 14, 2010
I just did my first poached fish this past weekend and afterwards I started to wonder this:
Is it better to sear both side of a fillet before poaching, or simply getting the poaching liquid to temperature and lay in the fish?
Thanks
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December 14, 2010
Either way might you a nice flavor- but searing it might cause some of the "browning" to come off in the poaching liquid and "muddy it up". If you have a clear, beautiful, poaching liquid- it could end up being muddy or dirty looking and change the look and flavor.
December 14, 2010
I'd focus on adding flavor to your poaching liquid. I love to add leeks, lemon slices, and whole fresh herbs to white wine. Some dried herbs, especially Saffron, can be very nice as well.
December 15, 2010
Depending of what I'm planning to make I also put fresh herbs and white wine in the poaching liquid (or some stock cubes). I always heat the stock to temperature and lay in the fish, never the other way around.
December 16, 2010
There are different schools of thought on this one. At one kitchen I worked in we would boil the wine and then let it cool to remove alcohol. Once cool, we'd add the flavor elements and the fish then heat slowly until barely reaching a simmer with a few bubbles. For super fresh salmon, we'd do this and then remove, leaving the center very rare.
In any case, you don't want to get it up to a boil since that will tear the fish up. Also, be careful not to overcook, even though you are doing it in a liquid, that will dry the fish out. Overcooked fish also tends to taste fishy, even if fresh. This is because the water has been pushed out of the cells causing the fish oils to be more concentrated.