Can someone tell me the best way to poach a piece of fish?!
Can someone tell me the best way to poach a piece of fish?
Answers: The simplest way to do this is, place fish in a dish,about 1" deep, cover with milk, add a knob of butter , season. then cover the plate with another one, place in preheated oven (medium) leave for twenty minutes,mix to a smooth paste 2 teaspoons of milk, 2 teaspoons of cornflour. Remove fish from oven, drain milk into a pan, put on low heat, add the mixed cornflour, add parsley (dried or fresh) to taste keep stirring until it thickens. You now have a lovely poached fish in parsley sauce,eat with boiled new potato's, marvellous ! Poach? You mean poke? Why do you want to poke a fish? Dont no,
just get the old man to do it for ya lol :) With a decent net by the light of the full moon... How To Poach Fish
Use any firm-fleshed fish. Wipe the poacher rack with a little cooking oil to prevent the fish from sticking. Clean the fish. Leave head and tail on if desired. Place the fish on the rack and set the rack in the bottom of the poacher. Ladle enough cooled court bouillon over fish to completely cover. Bring to a simmer over medium heat and cook the fish gently until done, 8 to 12 minutes. Check for doneness by making a small knife cut in the middle of the fish, parallel to the backbone. The flesh should pull away from the bone and no longer be translucent. When done, remove fish from poacher, allowing liquid to drain off. Remove the skin by cutting through it at the base of the head and peel down to the tail. Turn fish onto a serving platter and peel the skin off that side. Fish is now ready to serve. Horseradish Relish makes a wonderful compliment.
http://www.cutlery.com/poach.shtml... Wrap it in silver foil, add a few drops of water (or lemon) before sealing it and put it into an oven - how long? Depends on the fish and the cut. in white wine... heat the wine, place the fish in the hot wine, much the same way as one poaches an egg. Assuming you mean poach as in to cook.....i poach salmon fillets in a large pan of milk with an onion, carrot and other veg chopped into it for flavour. It takes 2 -3 mins from boiling. You can use the liquid afterwards to make soup. Apparently you need to tickle them, then they get relaxed and you can just pick them out of the water. Alternatively, use a net. Just keep an eye out for the gamekeeper because, obviously, poaching is illegal! at night when there,s no gamekeeper about. in milk, with a few dabs of butter on it, then it is done in the microwave in about 3 mins or less I always cook fish in the microwave in a steamer 5miniutes does it if you don;t have a steamer do it without a steamer works just same slice lemon and put inside fish next time I am going to try some rosemary with it I agree with nessloch.
Poaching in the microwave is all right.
If the fish is frozen, do not defrost it. Cook it straight from the Freezer.
I would add a bit of flat leave parsley. I believe that flat leave parsley is much better than curly leave Hello,
This depends on two things; the type of fish and whether you are on a calory controlled diet.
Smoked fish, dry looking and yellow coloured fish, is very good just lightly poached in a little milk and butter, with a lid on the pan and cooked for just a few minute at a simmering heat.
If you are dieting, and using fresh white fish, just use some water with a few herb leaves, corriander, parsley, or a chilly peper, ginger, garlic if you like stronger flavours.
A whole fish can be steamed in a collinder over a pot of boiling water with some of the herbs mentioned above, placed in the stomach cavity or wrapped in aluminium kitchen foil and baked in the oven for 20 minutes or so at a medium heat. It is good to eat with rice, if you like an oriental dish, with some stir fried bean sprouts or any european boiled vegitables. One word of advice. Do not serve the fish covered in any sauce unless you are sure that there are no bones in it. Serve the fish on a seperate plate where you can remove any bones or skin that you do not want to eat and place the flesh onto your plate with the other cooked ingredients. This is a messier way of eating a meal but is particularly enjoyable when there are friends and family together to enjoy a special occasion as everyone can help themselves and there is something extra to do and talk about at the table. How did you cook this? where did you get the recipe, Is there any more?
Good luck with your cooking.
Just remember, if the fish is bought fresh, the eyes should be bright and clear, the inside of the gills red, the stomach firm and it should only smell of the sea. A fresh slightly saly smell. not strong or fishy, unless you are buying preserved fish, particularly oriental fish products that can have very potent aromas.
Good luck with your cooking adventures. I hope you enjoy them, x