Poaching fish how long

You can also infuse the poaching liquid with herbs and spices, which will flavour the fish even further. To tell whether the cod is cooked, run a skewer through the thickest part of the fish — there should be no resistance. Pascal Aussignac coats pieces of cod in salt then places them in the fridge for 30 minutes before poaching. This firms up the flesh of the fish, making it less likely to fall apart while poaching.

If salting, make sure that you wash the seasoning off the fish thoroughly before poaching. The milk can be substituted for fish stock , coconut milk, tomato broth or a white wine sauce, as mentioned above — tailor the poaching liquid to the dish you're planning to make.

Take a look at what's new and get inspired. Latest Recipes. Can't see what you're looking for? Browse our collection of cooking guides. Nutrition Facts Calories cals. Fat 1 g.

Saturated Fat 0 g. Polyunsaturated Fat 1 g. Monounsaturated Fat 0 g. Carbohydrates 7 g. Sugar 2 g. Fiber 1 g. Protein 16 g. Poached smoked haddock, topped with a couple of fresh, lightly poached eggs and served with some brown bread and butter, is one of the quickest and best comfort meals I know.

The liquid from white fish poached in a mixture of half milk and half water can be used for a parsley sauce, and the cooking liquid from smoked fish fillets poached in the same way can be used to make a basic white sauce to which chopped hard-boiled eggs and chives can be added.

To steam fish Like poaching, steaming is a great cooking method for calorie counters. No fat is needed, so if you're cutting the fat in your diet, steaming fish is definitely for you. You can use either a traditional fan or bamboo steamer. I think steaming — as oriental cooks have discovered — is particularly good for rolled fillets of plaice, sole or trout, as they retain their shape perfectly and remain beautifully moist.

Add about 2 inches 5 cm of boiling water to the saucepan, then fit the steamer over, making sure it doesn't come into contact with the water, and cover with a tight-fitting lid. Popular cooking guides How to boil an egg Delia's guide to storing your Christmas cake Have you seen Follow us Like us on Facebook Follow us on twitter Follow us on instagram Follow us on pinterest Follow us on youtube.

If you don't already own one, I highly recommend picking up an instant-read thermometer the next time you're at a kitchen store. If you're cooking fish in the oven or on the stovetop, you can use it to make sure you're not overcooking it. When you're poaching fish, you want the temperature of the water to remain at degrees Fahrenheit. If you are familiar with sous vide cooking then this concept will ring a bell.

Basically, if the water temperature never rises above or much above degrees, then the fish will never overcook. Even if you leave the fish in the pan a little longer than necessary, the fish will remain perfectly cooked. An instant-read thermometer is your best bet here. Simply hold the end in the water until you get a reading then adjust your stove's element until the water stays at degrees.

The water in the pot will start moving around, and you'll see steam rising from the pot. You might notice 2 or 3 small bubbles rising, but no more than that. If the water is simmering, it is too hot. You'll also be able to dip your finger into the water very briefly without burning it. I tested this one out for you guys, but please, be careful and use common sense. That depends on the size of the piece of fish you're cooking.

The fish you see in the photos took 10 minutes, but if your fish is thicker, it will take longer. Remember that it won't overcook if the water temperature stays at degrees, so this is one time you can err on the side of caution and not worry about overcooking your fish.

I prefer meatier fish like salmon or steelhead trout. Halibut and arctic char are great poached, too. I tend to steer away from poaching thin fish, like snapper or tilapia, as I find they're too delicate and can fall apart. That's only a personal preference though and not a hard and fast rule. Try topping your perfectly poached fish with a squeeze of charred lemon juice, some fresh dill or a little lemony hollandaise. Hi, I'm Kristen! I LOVE everything to do with food: making it, taking pictures of it, and the best part eating it.

Your email address will not be published. Great recipe for a method of poaching. Times, temps and amount of liquid resulted in a perfectly poached fish. I used tilapia and it turned out wonderfully. To provide some perspective, I poached salmon last night, but could not find this recipe and was forced to use another poaching method.