Fish Poaching

Poached fish

This is so simple, and so easily adapted to cooking for one that I just had to share it.

Rufus' Food and Spirits Guide

Poaching fish is my favorite way to cook fillets. The liquid used can be very simple or very complex. Sometimes I will reduce it into a sauce afterward, and sometimes I like to leave it as a thin broth. This recipe is very quick and is perfect for a nice weekday meal or second course in a large dinner party. Always use fresh fish with firm flesh.

I like to buy whole fish and fillet them myself. Then I use the bones and heads to make a quick fish stock. The butcher should be able to cut the fish into fillets for you if that is too much work.

Poached Fish

  • 1 1/2 lbs fish fillets, skin still on
  • 3 cups fish stock
  • 4 garlic cloves sliced into long slivers
  • 2 tbsp chopped fresh cilantro
  • Salt/pepper
  • 1 tbsp olive oil

Season fillets with salt and pepper. In a saute…

View original post 102 more words

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About sa.fifer

Lover of good, wholesome food and wine. Cooks for one and the cat. Likes to paint-- a frustrated botanical illustrator and amateur (photographer) and fledgling birdwatcher, beekeeper, and Kindle addict. Works as a freelance indexer.

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