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|
He suggests poaching in a electric skillet. That way you can set the skillet to your desired final temperature and not risk overcooking the fish.
It makes sense. My grandmother taught me to make english toffee the same way. Letting the skillet manage the temperature for you.
PS Try poaching the catfish in milk.
The font is teeny tiny though in every entry but the current? I never had the problem before...
Due to a bug in how IE handles CSS, if the default font size in IE is set larger than Medium (View-Text Size-Medium), then the center page expands past the absolute size set in the stylesheet. This results in the main section being pushed down below the sidebar.
I'll try to fix this in the near future. Unfortunately, I've been quite busy and barely able to write up articles. When I do get some free time I'll start prototyping a new website design.
first off, i love your blog, it really makes a greate and even more makes me hungry every time.
Anyway, about your IE formatting problem, have you had a look at the IE7 Fix by Dean Edwards? It fixed most of my IE problems.
once again keep up the terrific work,
PS: even though it's called IE7 it has absolutely nothing to do with M$ ;)
Ask for the thinnest, most uniform fillets from your fishmonger.
Hey, there are no recipes on PETA's websites... well, I managed to find a pizza sauce recipe, but not any other recipes...
I just found your site and plan to visit it frequently.
Yes, I suppose it can, but there's usually so much liquid that it doesn't pick up too much seafood flavor during the poach. A bit of experimenting may be in order. :)
And, I also liked your way of asking the confirmation code for posting this :)
tomato juice (also tomato sauce/puree/paste thinned appropriately to juice consistency)
various tropical citrus juice blends (i.e. pineapple/orange, pineapple/mango, orange/strawberry/banana) - these are great with a tropical salsa - pineapple-jalapeno for instance- and served with a coconut rice.
Tilting towards the Sandra Lee end of the spectrum, I've also poached fish in canned soups - tomato, veggie, and even manhattan clam chowder (I've even brightened up the soup/fish combo with some fresh herbs and veggies and served it as a stew).
The bottom line is if you enjoy the flavor of the poaching liquid, you'll enjoy the flavor of the poached fish.
Use your head; trust your palate (or is that palette ?).
This makes a fantastic meal. I made this with lite mayo two Fridays ago for my family and they loved it. It's one of those things I think I would like to make every week or at least every other week.
The temperature of the water tends to stay very consistent (at or near the saturation temperature), and I believe this has a lot to do with the success rate.
Ciao, Shelly Borrell
May I suggest Billi Bi. Loosely quoting from the Craig Claiborne International Cookbook, this may be the most delicious soup ever concocted.
It is an easy cream soup based on the liquor resulting from poaching mussels.