1,051 poaching recipes

Poaching pears in red wine is a classic way to make pears into a dessert. Pears are poached in red wine with star anise, cloves and cinnamon sticks infused, which makes the pears tender, soft and tasty. Serve the warm pear with the syrup sauce and some good quality ice cream.

Milk-poached haddock fillets in a silky butter-flour sauce with halved green grapes. Classic French sole Veronique technique applied to mild flaky white fish. Elegant in 45 minutes.

Only three ingredients and a microwave and you can have poached pears easily on standby for a healthy fruit dessert.

Thick salmon steaks gently poached in an aromatic broth of peppercorns, lemon, and bay leaf, then topped with a rich, velvety homemade hollandaise sauce made from scratch with real butter and egg yolks.

If you love the taste of chicken, you will surely enjoy this succulent dish that can easily be made in your crockpot.

Poached fish gently cooks salmon, bass, or snapper fillets in seasoned court bouillon for moist, tender results in under 15 minutes. A French classic technique for delicate fish.

Whole brook trout poached in a white wine court bouillon with five fresh herbs, lemon zest, and spices. Served with herb butter made from the poaching liquid.

Wine-poached salmon fillets on a bed of scallions, gently steamed under buttered foil. Tender, flaky, restaurant-style with five-ingredient elegance.

Portuguese-style poached chicken breasts in a saffron-tomato sauce with garlic, hot sauce, and ground clove. A bright, low-fat one-pan dinner in 45 minutes.

Perfectly poached eggs tops artichoke hearts and luscious Bearnaise sauce. You might just think you're in France.

Poached salmon barely simmers in white wine, water, coriander seed, and bay leaf for tender flake-apart fish in 15 minutes. The lowest-effort, healthiest way to cook salmon at home.

Eggs poached in a simmering skillet of tomatoes, jalapeno, and cilantro, then topped with toasted ground pumpkin seeds. A quick Yucatan-style breakfast in 20 minutes.

Poached pears in a raspberry-apple juice sauce with lemon zest. An elegant, light fruit dessert served warm or chilled with a jewel-toned syrup that needs no added sugar.

Turbot fillets gently poached in milk infused with anise-scented Pernod, then napped with a velvety egg yolk sauce. This elegant French-style fish dish needs just a handful of ingredients and an hour of your time.

Oven poached salmon in foil with lemon, sherry, butter, and fresh dill. A simple foil-packet method that keeps the fish tender and flaky with minimal cleanup.

This is a delicious, easy, and healthy fish recipe for a week night. Served with brown rice and spinach.