Frank's Recipes! Poaching A Fish

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Poaching A Fish

Whole fish, large and small, as well as fillets and steaks are excellent poached because the gentle cooking gives succulent results. Poached fish can be served hot or cold, with a wide variety of sauces. The poaching liquid may be used as the basis for a sauce.

Poaching Containers
A long rectangular fish poacher with a perforated rack enables you to lift the fish out of the liquid after cooking. You could also use a rack set in a deep roasting pan such as that for turkey.

To oven-poach small whole fish, or steaks:
Place the fish in a buttered, flameproof dish that is large enough to hold the pieces comfortably. Pour in enough liquid to come two-thirds of the way up the side of the fish.

Add any flavourings called for in the recipe. Press a piece of buttered wax paper on top to keep in the moisture without sticking to the fish.

Set the dish over medium heat and bring the liquid to a boil. Transfer the dish to a preheated 350 deg F oven and poach until the fish is just cooked. To test, with the tip of a sharp knife, make a small cut into the thickest part of the fish (ideally next to a bone): the flesh should be very slightly translucent in the center.

To poach whole fish, fillets, or steaks on top of the stove:
Put large whole fish on the rack in a fish poacher, or set it on a piece of cheesecloth that can be used like a hammock. Put small whole fish, fillets, and steks on a rack, or set directly in a baking dish, wide saucepan, or frying pan.

Preheat the poaching liquid (salted water, milk, wine, stock, or court bouillon) in the fish poacher or in a large roasting pan (or a wide saucepan or frying pan for fillets and steaks). Set the rack in the poacher, or the cheesecloth hammock in the roasting pan. Add more liquid, if necessary, to cover the fish.

Cover the poacher or pan and bring the liquid just to a boil. Reduce the heat and simmer very gently until the fish is cooked.