"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 03-10-2016, 07:22 PM   #11
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,394
Quote:
Originally Posted by Steve Kroll View Post
Okay, I LOVE FISH. I really, really do. I'll eat pretty much any species. I like perch, salmon, trout, crappies, snapper, tuna, arctic char, sea bass, and even fishy fishes like mackerel.

And I enjoy them pan-fried, steamed, broiled, grilled, blackened, deep fried, and baked.

But I do not like poached fish. Poaching does nothing but cook all the delicate fat out of the fish and turn it into a dry, flavorless lump of meat. Even in restaurants, I've never had good poached fish.

The one exception I'll note is a few years ago when I had butter poached lobster. That was delicious. But that isn't your normal poaching. Maybe it should be, though.
Could not agree more. I never poach for myself. Do it for my BIL on occasion when he comes over. Total waste of fish if you ask me.
__________________

__________________
You are what you eat.
CharlieD is online now   Reply With Quote
Old 03-10-2016, 08:15 PM   #12
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,045
Love fish "en papel" (in paper - that's how it was on the menu in La Paz, Baha Sur, Mexico), although I'm more likely to do it in foil. I cooked wahoo and grouper that way often when we lived in the Bahamas, and now I do cod or haddock or whatever decent ocean fish I can get here in the "land of not much". Easy to do simple seasonings, a slice of lemon, and a couple of rings of bell pepper and onion with it.
__________________

__________________
Rick
RPCookin is offline   Reply With Quote
Old 03-13-2016, 08:22 AM   #13
Assistant Cook
 
Join Date: Nov 2015
Location: York
Posts: 31
Hi Thanks for all the suggestions. What I had in mind is a kind of cook in sauce like those famous jars for chicken. Done slowly sufficient just to make shure it is cooked through.
__________________
otuatail is offline   Reply With Quote
Old 03-17-2016, 10:26 AM   #14
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,153
Quote:
Originally Posted by otuatail View Post
I was wondering if there are any good fish poaching recipes. I was thinking of using those oven bags and pooching the fish in some sauce.
If you want to eat salmon, trout, etc., cold the very best way is a very old English way, passed down through my mother's family and featuring in 18th century cookery books. It works for any quantity of fish from a single slice to a full-sized salmon.

The modern version: choose a fish kettle or pan just big enough to hold your fish. Add enough court bouillon, fish stock or water to cover the fish and add a bunch of herbs of your choice and a sliced lemon. place on the stove and bring to the boil. Allow it to bubble gently for a minute and remove the pan/fish kettle from the heat. Do not remove the lid or disturb the pan until the contents are quite cold. Fend off curious children/husbands, etc.

This works every time. The size of the pan and the quantity of water determines the "cooking" time and the fish is never dry or over cooked.

Enjoy.
__________________
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 03-17-2016, 12:42 PM   #15
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,859
Quote:
Originally Posted by Mad Cook View Post
The modern version: choose a fish kettle or pan just big enough to hold your fish. Add enough court bouillon, fish stock or water to cover the fish and add a bunch of herbs of your choice and a sliced lemon. place on the stove and bring to the boil. Allow it to bubble gently for a minute and remove the pan/fish kettle from the heat. Do not remove the lid or disturb the pan until the contents are quite cold. Fend off curious children/husbands, etc.
This reminds me of a similar recipe I've made, with the same method, which uses half water and half white wine along with the herbs and lemon. It was quite good
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 03-17-2016, 01:07 PM   #16
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,034
Quote:
Originally Posted by Steve Kroll View Post
Okay, I LOVE FISH. I really, really do. I'll eat pretty much any species. I like perch, salmon, trout, crappies, snapper, tuna, arctic char, sea bass, and even fishy fishes like mackerel.

And I enjoy them pan-fried, steamed, broiled, grilled, blackened, deep fried, and baked.

But I do not like poached fish. Poaching does nothing but cook all the delicate fat out of the fish and turn it into a dry, flavorless lump of meat. Even in restaurants, I've never had good poached fish.

The one exception I'll note is a few years ago when I had butter poached lobster. That was delicious. But that isn't your normal poaching. Maybe it should be, though.

Oh be still my heart and tummy! That sounds heavenly!
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 03-17-2016, 02:28 PM   #17
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,034
Why not take a page from lobster poached in butter?

To make beurre monte, bring 2 tablespoons water to simmer in large saucepan. Whisk in butter, 1 piece at a time, reducing heat to low and being careful not to boil butter. Submerge lobster tail in butter and poach over low heat until heated through, 5 to 6 minutes. (Optimum temperature of beurre monte is between 180 and 190 degrees.)

Substitute "fish" in place of the lobster. When making the sauce do not stop whisking in the butter. You want to create an emulsion. You can infuse an herb that is fish friendly while whisking.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Reply

Tags
fish, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:51 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.