Sunday, July 8, 2012

Poached Fish

I'm learning how to oil poach fish because I've lost all meat-cooking talent I ever had and poaching sounded very forgiving. I pretty much did this but with dried thyme--fresh would have worked way better, I think. We couldn't really taste the herbs.

But the poaching part was easy and the fish turned out really moist. And even though it was totally cooked in oil it didn't feel too greasy. And it's so low temp it doesn't heat up the kitchen much at all, so it's a great summer cooking method. We shall definitely experiment further. We're thinking rosemary would be an interesting flavor to try. The kids weren't sold on tilapia but they love salmon and shrimp so I think I can get them sold on poached something . . .

Thoughts and feelings on poaching, anyone? Flavor ideas? Side dish suggestions?

Not our fish. Stole the picture from the NY Times.
Posted by at
Labels:

2 comments:

  1. JilJuly 9, 2012 at 5:42 AM

    Looks like a great idea, though I've never heard of oil poaching before. Fresh herbs are delightful, one thing I've really been missing living in a rental with rules about plant pots.

    ReplyDelete
    Replies
    1. CorvusChaoJuly 9, 2012 at 10:22 AM

      Rules about plant pots? That sucks. I'd seen oil poaching on, like, Top Chef and stuff but never thought of doing myself until I saw it on the food blog up there. I have since learned that you can do it in the oven, too. It takes longer but you don't have to sit with it. Our local store has salmon at not-entirely-ridiculous prices right now so I might try oven poaching some over the weekend. The kids are into "pink fish."

      Delete

Subscribe to: Post Comments (Atom)