1,051 poaching recipes

Lemon dill turkey meatballs with artichokes: tender poached meatballs in a bright lemon-caper sauce with artichoke hearts. A Greek-leaning weeknight dinner that freezes beautifully.

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.

Silky fresh salmon pate made with poached salmon, melted butter, and warm spices like ground bay leaf, cloves, and mace. Chill it in a loaf pan or bowl and serve with crusty French bread.

Twice-cooked pork stir-fried with dried mushrooms, bell pepper, bamboo shoots and bean curd in a gingery soy-mushroom sauce. A classic Sichuan-style dish with tender poached pork and crisp wok-fired vegetables.

Sole fillets stuffed with salmon, poached in white wine, and topped with a creamy mushroom sauce. An elegant microwave method that keeps the fish perfectly tender.

Sweet and sour tofu with peppers and carrots: a vegetarian Chinese restaurant favorite. Tofu poached for tenderness, topped with crisp stir-fried vegetables, and dressed with a tangy ginger-garlic sweet-and-sour sauce.

Mormor's Swedish meatballs made with beef and pork, allspice and ginger, poached in water then baked in a brown sugar-butter-beef broth glaze. A Scandinavian grandmother's holiday recipe.

Clear chicken broth with poached breast, leeks, carrots, red pepper, and elbow macaroni, finished with fresh thyme and Parmesan. A light, herb-scented soup that freezes beautifully.

Cream of artichoke and oyster soup poaches plump oysters in butter, then folds them into a tarragon-chervil pureed artichoke veloute finished with cream. Elegant French Creole first course.

Sea scallops poached in court bouillon, bathed in a Gruyere cream sauce with mushrooms, and piped with a golden mashed potato border. The full classic French presentation.

Elegant poached salmon with julienned vegetables in broth, served with creamy horseradish sauce. A refined French-style dish that's lighter than it looks.

Chard-wrapped salmon with duxelles: salmon fillets wrapped in Swiss chard leaves around savory mushroom duxelles, gently poached in wine and chicken stock. A refined dinner for four.

Boudin blanc de Liege, a delicate homemade white pork sausage. Lean pork and fat pureed silky with eggs, Port and aromatic spiced milk, dotted with currants, poached gently then browned in butter.

Portuguese fisherman's stew with white beans, whitefish, stewed tomatoes, and thyme. The fish poaches separately in lemon water to stay tender, then joins the hearty bean broth.

Crayfish tails poached in dill-scented court bouillon and topped with a dill hollandaise sauce. A Scandinavian-inspired dinner served over white rice.

Salmon steaks poached with white wine, bay leaf, and fresh dill, served with a creamy cucumber dill sauce made from yogurt, mayo, and grated cucumber.