| Poaching Best for whole fish, steaks or large boneless chunks.
Poached fish can be
served warm or cold. Use enough liquid ( water, clam juice, fish stock, or
white wine) to cover fish.
Oven Poaching
Place fish in baking dish. Boil poaching liquid and pour over fish, using
just
enough to cover fish. Cover pan, place in preheated 400 - 425 degree F.
oven. Cook until fish flakes easily.
Stove Top Poaching
Bring poaching liquid to a boil. Gently place fish in liquid. Reduce
heat,
cover and simmer until done. Do not allow liquid to return to a boil while
cooking fish. (About 6 to 8 minutes).
Poached fish falls apart easily, so handle it carefully
after cooking. For
poaching whole fish, wrap in cheesecloth before cooking for ease in
handling. Poaching liquids can be reused several times, if desired, or they can
be used to make sauces to serve over poached fish.
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