Whether in butter, milk, or court-bouillon, this easy and oft-overlooked technique is more flavorful than you may think.
Put away the searing-hot pan and step away from the fiery grill. In writing my book, The Pacific Northwest Seafood Cookbook, I learned that most people, when handed a fish, tend to gravitate toward the same cooking methods they use to prepare meat. But learning how to poach fish gives you a simple, forgiving, and versatile way to prepare this leaner and far more delicate ingredient. Since the proper temperature of poaching liquid is only slightly warmer than the temperature of perfectly cooked fish, this method lessens the risk of overcooking. The technique also works well for just about any type of fish, from firm white varieties like cod and tilapia, to fattier fish like salmon, to crustaceans like shrimp and lobster. You can poach fish in a wide range of different liquids, and serve poached fish with all types of sauce—or with none at all.
You can poach any type of fish in just about any type of liquid, but I recommend leaving whole fish for after youve mastered poaching fillets. You can use skin-on or -off fillets (but know that poaching tends to produce less-than-appetizing, somewhat slimy skin). Many poaching recipes suggest using a quick, light broth called court-bouillon, but I suggest starting with an even simpler liquid. Any moderately salted broth thinned with wine works nicely, as does salted milk. Oil- or butter-poaching works particularly well for lean fish such as halibut or albacore. (Pro tip: For incredible flavor, brown the butter; just be sure to bring it back down to poaching temperature before adding your fish.)
Broth, Aromatics, Citrus, Ginger In a large saucepan, simmer 2 cups chicken broth, leeks, 2 tablespoons fresh lemon juice, 4 teaspoons grated lemon zest, and 1 teaspoon grated ginger. Bring to a boil, then reduce heat to a low simmer. Add seasoned fish fillets, cover saucepan with lid, and poach for 10 minutes.
Poaching in butter is one of the richest ways to impart flavor. This particular stock is decadent and simple, making it perfect for when there are special guests in the restaurant or at home. This recipe is a bit more finicky as butter can separate if the heat gets too high. Furthermore, it’s not a stock that can be frozen as easily as the court bouillon. However, because it’s a stock that only uses a few ingredients, so long as you have lots of butter on hand, you can make it in bulk for special occasions.
The name of this stock sounds fancy, but don’t let the French fool you. The name literally translates to “short broth” and it is simply a basic, flavorful liquid meant for poaching. The great thing about this stock is that it’s very easy to make your own additions and changes depending on preferences and season ingredients.
Place all ingredients in a medium saucepan and bring to a boil. Once boiling, lower the heat and simmer the broth uncovered for 20 to 30 minutes. Strain and discard the cooked vegetables and herbs. Return the broth to the cooking pot or keep it in freezer-safe containers to be used later.
A good stock can absolutely elevate any fish you poach. Because it’s so versatile, it’s also a great way to experiment with flavor. Order up some fresh fish to try these recipes out with, then start adding your own twists to create a signature dish that will leave diners craving more.
Poaching is a surprisingly easy cooking method that results in moist, delicious fish entrees. However, the real secret to a good poached fish is the stock you cook it in. It imparts so much flavor into the meat, making the fish ready to serve as soon as it’s out of the pot. Best of all, many poaching stocks are easy to make in bulk, so if you’re a chef dealing with a dinner rush, you can whip them up quickly or even pre-make and freeze them so they’re ready to go at a moment’s notice.
STEP 1: Heat your liquid to a gentle simmer.
Pour enough liquid into a wide pot or deep skillet to just cover the fillets (if necessary, test this before you heat the liquid). Place the pan over medium heat until it comes to a simmer, then dial the heat back so the liquid maintains a little bit of movement but doesnt quite produce the bubbles that indicate simmering. Oil and butter produce fewer bubbles than water and water-based liquids, so you’ll need to use an instant-read thermometer to check the temperature of those fat-based poaching liquids. You’re going for 140 to 160 degrees Fahrenheit. Dont worry too much about maintaining an exact temperature, as that level of precision is difficult on most stoves.
How to Poach Fish – Easy Seafood Recipe
FAQ
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