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.
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.
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.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.
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.
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.