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Easy Poached Fish

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Submitted by michellebain

Easy poached fish gently simmers fillets in a court-bouillon of water, white wine, lemon juice, sliced onion, peppercorns, allspice, and bay leaf. A lean, classic French method that keeps any fish moist and ready for sauces or salads.

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Easy poached fish is the workhorse technique every home cook should have in the back pocket. A simple court-bouillon of water, white wine, lemon juice, onion, peppercorns, allspice, and bay simmers for 20 minutes to develop flavor, then fish fillets slide in and cook gently into something moist, tender, and infused with delicate aromatics.

Low heat is everything here. The directions specifically warn against boiling, and there’s good reason: rolling water churns the liquid and breaks delicate fish into shreds. A bare simmer, where bubbles ghost up the side of the pan rather than break the surface, keeps fillets intact.

Poached fish flexes in every direction. Serve it warm with hollandaise or beurre blanc, chill it for fish salad, or flake it into casseroles and spreads.

Chef Tips

  • Build the poaching liquid first and let it simmer 20 to 30 minutes before adding fish. This pulls the flavors out of the aromatics into the water.
  • Match poaching time to thickness. A thin sole fillet may take just 5 minutes, while thick salmon steaks need the full 20 to 25.
  • Test for doneness with a fork. Properly poached fish flakes cleanly when pressed but should still look just barely opaque at the thickest point.
  • Lift gently with a wide slotted spatula. Tongs tear delicate fish apart, but a flat slotted spatula supports the whole fillet.

Variations

  • Add a sliced lemon and a sprig of fresh dill or tarragon to the bouillon for herbaceous brightness.
  • Use a 50/50 mix of dry vermouth and water for a more aromatic poach.
  • Strain the poaching liquid after cooking and reduce by half for a quick sauce base.

Ingredients

1 0.9
QUART L WATER *
½ 0.5
MEDIUM MEDIUM ONIONS
sliced
6 6
WHOLE WHOLE BLACK PEPPERCORN *
3 3
WHOLE WHOLE ALLSPICE *
3 45
TABLESPOONS ML LEMON JUICE
1 1
EACH BAY LEAF *
1 5
TEASPOON ML SALT
½ 118
CUP ML WHITE WINE
dry *

Directions

Combine all ingredients in large skillet or Dutch oven.

It may be necessary to double or triple recipe if larger amount of liquid is needed to be sure fish is just covered during poaching.

Simmer for 20 to 30 minutes to blend flavors.

Add fish; cover and simmer over low heat for 15 to 25 minutes, or until fish flakes easily when tested with a fork.

(NOTE: Avoid using high heat.

Boiling action will break up fish.) Lift cooked fish carefully from liquid with wide spatula. Drain well, patting excess moisture from fish with paper towels if necessary. Poached fish may be served hot or cold with a complementary sauce or flaked/chunked and used in casseroles, spreads, etc.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 27g (1.0 oz)
Amount per Serving
Calories 8 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 590mg 25%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 10%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 
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