SHALLOW-POACHED FISH FILLETS
This recipe can be found in "Martha Stewart's Cooking School" and is a wonderful quick and easy dinner choice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Prepare poaching liquid: Gently squeeze kumquats over a measuring cup to release juice. Melt butter in a large skillet over medium heat. When it is foamy, sweat the shallot until it is softened but not taking on any color, about 2 minutes. Add wine, tangerine juice, and kumquats (and juice) and bring to a simmer.
- Poach fish: Fold thin ends ("tails") of fish fillets under a little so the fillets have a more uniform thickness. Season with salt, then gently slide the fillets into the simmering liquid. The fish will not be completely covered with liquid but should be in a single layer. Cover with a parchment-paper round and reduce heat so the liquid is barely moving (just under a simmer). Poach until fish is opaque throughout and flaky to the touch. (Check after 1 minute, but it may take up to 5 minutes.) Use a slotted fish spatula (or other long spatula) to transfer fish to a platter. Cover with parchment paper and set in a warm spot until ready to serve.
- Make buerre blanc: Pour the cooking liquid through a fine sieve to strain out the solids, pressing on the fruit to extract as much liquid as possible. Return liquid to skillet and boil over moderate heat until reduced to about 3 tablespoons, 2 to 3 minutes. Turn off heat and gradually add the butter, whisking in a few cubes at a time. If butter isn't melting, return pan to moderate heat and swirl to hasten melting. Whisk until each addition is incorporated before adding more. When all of the butter has been added, stir in the sliced kumquats. You should have about 1/2 cup sauce. Season with salt and pepper.
- Serve: Drizzle buerre blanc over fish, and garnish with mint.
POACHED FISH
Steps:
- In a pan large enough to poach the fish in, combine the stock, wine, parsley, and chives. Bring to a boil and reduce the heat so the water is barely simmering.
- Slowly lower the fish into the poaching liquid. Poach the fish until it is just cooked through, about 6 minutes. Remove and serve with Classic Creamy Herb Vinaigrette. and Roasted Vegetables.
- Whip the cream until soft peaks form. Slowly whisk the vinaigrette into the whipped cream until combined. Whisk in the herbs, lemon juice, and vegetable oil. Taste and adjust the seasonings. Use at once or cover and refrigerate.
- Serve with poached fish and grilled vegetables.
- Preheat the oven to 400 degrees F.
- Toss the vegetable with the thyme, salt, pepper, and enough oil to lightly coat. Spread in a roasting pan or on a baking sheet. Roast until the vegetables are tender, about 25 minutes. Cool slightly before serving.
POACHED FISH
This is one of my favorite ways to cook fish. Add a lovely sauce it is so moist and tasty. I like to poach Salmon, cod and sea bass. There are many sauce recipes here on Zaar or serve it plain with a dab of butter. I like to use a lightly greased rack so the fish is just above the water, espcially if it is a skinless filet
Provided by Bergy
Categories Very Low Carbs
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a a large skillet (fitted with a lid) pour in 1 inch (25mm) of water, add all ingredients except fish& bring to a boil.
- Place fish (skin side down if the filet has skin on it) in a single layer, cover and simmer until the fish flakes easily apprx 5 minutes.
- Serve.
POACHED FISH FILLETS
Firm white fish fillets, carrot strips, sliced celery and onion are seasoned with dill and poached in Swanson's Vegetable Broth, then topped with a luxurious sauce made by thickening the flavorful poaching liquid, how delicious - I found this recipe in Campbell's Kitchen.
Provided by Chef mariajane
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir the cornstarch and 1/4 cup broth in a small bowl. Set aside.
- Heat the remaininng broth, dill weed, black pepper, carrot, celery and onion in a 12-inch skillet over medium high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
- Add the fish to the skillet. Cover and cook for 5 minutes or until fish flakes easily when tested with a fork. Remove the fish from the skillet and keep it warm.
- Stir the cornstarch mixture and stir it into the skillet. Cook and stir until the mixture boils and thickens. Serve the vegetable mixture with the fish.
Nutrition Facts : Calories 160.3, Fat 1.7, SaturatedFat 0.4, Cholesterol 49.8, Sodium 437.7, Carbohydrate 13.2, Fiber 1.3, Sugar 3.6, Protein 22.1
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- Put all the ingredients, except the fish, in a large skillet with high sides and add at least 2 inches of water. Heat the water over medium heat until it reaches 140 degrees Fahrenheit, or until it is steaming, the water is moving around but not bubbling at all. You should be able to dip your finger into the water very briefly without burning it. (Be careful if you do this, though. I don’t want you to hurt yourself!) Reduce the heat to medium-low.
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