1,051 poaching recipes

White fish poached in fresh orange juice and white wine with shallots, leeks, and sorrel or spinach. A light, elegant dinner for two with a silky citrus sauce, ready in 30 minutes.

Poached pears with chocolate drizzle: Bosc pear wedges simmered in white wine and apple juice with warm spices, then crowned with melted dark chocolate. An elegant light dessert.

Warm and soft pears poached in wine with vanilla and blue cheese.

I think this recipe originated from McCalls recipe cards. Poached salmon steaks with a vegetable sauce.

In Norway, this dish is often accompanied by raw diced carrots, sprinkled with lemon juice and new potatoes.

Poaching can be done with or without a lid. Covering the pan will increase the temperature of the poaching liquid.

Poached chicken breasts in white wine and stock, with a cheese-and-crème-fraîche pan sauce reduction. Served over fresh spinach with chives. French bistro elegance in 30 minutes.

Eggs are poached into assorted vegetables and tomato sauce, with the melted cheese on top. This is a quick, easy, delicious, healthy and economical dish!

You can use any type of wholegrain rice you like - but try to stick to non-white. There are many wonderful whole grain rice varieties that would work well in this dish - brown rice, red rice, or black rice.

Poached cod in a fragrant saffron broth with leeks, bell pepper, and tomato. A light, low-sodium fish dinner built on a slow-simmered vegetable stock with rich golden color and delicate flavor.

Poached eggs with smoky chipotle cream sauce over cornbread. A Mexican brunch plate that swaps hollandaise for rehydrated chipotle chiles simmered in sage and thyme cream.

This elegant first course looks very attractive served in clear glass bowls or clear stemmed dessert dishes.

Crayfish and poached quail egg salad pairs court-bouillon-poached crayfish with delicate soft quail eggs over greens, dressed in a truffle and dill vinaigrette. An elegant composed seafood starter.

Fresh gingerbread cake paired with whole pears poached in ruby port with ginger, cinnamon, and vanilla. Served with ginger-scented whipped cream for an elegant holiday dessert plate.

A succulent fish dish that's made with a creamy sauce that will have your tastebuds tingling with delight!

Classic court bouillon for poaching fish with aromatics, fennel seed, coriander, white vinegar, and fresh herbs. Simmers in 30 minutes, freezes for months, transforms any poached seafood.