When talking about fish, the term poaching is used most often for fish cooked in a simmering liquid where the liquid is intended to be discarded. Braising or stewing is often used when the liquid is to be served with the fish.
For this recipe, prepare the poaching liquid by filling a saute pan with enough water to measure a depth of about one inch (2.5 cm). Throw in a couple cloves of garlic, about 30 to 40 whole peppercorns, 4 sprigs of parsley, 1/2 cup dry white wine, and a bay leaf. Covering the saucepan, allow the mixture to come to a full boil and turn the heat down to low. We want to let the flavors of the spices infuse into the liquid, so let it sit on low for about twenty minutes. Feel free to use this time to prepare any side dishes you may want, like a rice pilaf.
I find that tilapia, red snapper, and bass seem to work well when poached. But it greatly depends on the individual: the flavors of catfish may be pleasant to many, but I can't stand it when poached. Each fish has it's own flavors, so I encourage trying them out (in a restaurant or when they go on sale) and figuring out what flavors agree with your palate. Poaching is a great way to prepare fish for tasting, because the flavor of the fish is not overwhelmed by sauces or marinades.
Bring the poaching liquid back up to a full rolling boil, then turn the heat back to the lowest setting. When the boil settles down, place the fillets into the liquid with a thin, flat, slotted spatula and cover for five minutes. (Filets thicker than 1 cm may need an additional minute or two.)
Remove the filets from the liquid and serve with some kosher salt sprinkled on top, a drizzle of extra virgin olive oil, a few drained capers, and a couple slices of lemon on the side.}?>
|Drinking water||pour in large pan until 1 in. (2.5 cm.) deep||add||bring to boil||reduce heat to low||simmer 20 min.|
|1/2 cup dry white wine|
|30-40 black peppercorns|
|2 garlic cloves|
|1 bay leaf|
|4 parsley sprigs|
Poached Tilapia (serves 4)
|Poaching liquid||boil||reduce heat to low||cover & poach 5 min.||discard|
|8 3 oz. (85 g) tilapia filets||plate & garnish|
|Extra virgin olive oil|
|1 Tbs. (9 g) capers|
|1 lemon||cut into 8 wedges|