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Poaching Fish

Poaching fish involves cooking it gently in a simmering liquid.  This method of cooking is particularly appropriate for firm fillets, such as salmon or small whole fish.

The Poaching Liquid - when making a poaching liquid, follow these guidelines:

Add an acidic ingredient: The liquid should contain an acidic ingredient, such as vinegar, dry wine, beer or lemon juice.  The acidic element produces a chemical reaction that improves the flavor and congeals the flesh, keeping it firm.

Other ingredients you can add: You can add many different ingredients in your poaching liquid, such as garlic, salt, pepper, celery, onions, carrots, thyme, fennel, bay leaves and curry.

Simmer: To enhance the flavor of the poaching liquid let it simmer for about 20 minutes before adding fish.

Uses for liquid after poaching: After poaching fish, you can use the leftover liquid, which is rich in nutrients and flavor, as a stock to make sauces or other dishes.

How to Poach Fish

1) Cool poaching liquid before adding the fish.

2) Place the fish in a pot with just enough cold poaching liquid to cover the fish.  It is easier to remove the fish from the pan is you place it on a poaching rack prior to lowering it in the pot.

3) Slowly bring the liquid to a simmer.  The fish will cook evenly if the temperature is increased gradually.

4) Don't allow the liquid to boil or the fish may crumble and lose some flavor.

5) Cook the fish for the amount of time called for in your recipe.  If the fish is to be served cold, cook the fish for a few minutes less.

Related Recipes:

Poached Salmon with Cucumber Dill Sauce