when you poach a fish...?

Question

does the pan have to be a shallow pan? or can it be any sort of pan? e.g. one that is small but quite high up...

Answer 1

The pan needs to be large enough so the fish fits inside.

Poach

Definition: To cook food gently in liquid just below the boiling point when the liquid's surface is beginning to show some quivering movement. The amount and temperature of the liquid used depends on the food being poached. Meats and poultry are usually simmered in stock, fish in court-bouillon and eggs in lightly salted water, often with a little vinegar added. Fruit is often poached in a light sugar syrup. Poaching produces a delicate flavor in foods, while imparting some of the liquid's flavor to the ingredient being poached.

Answer 2

Poaching fish is more of a technique than a specific recipes with the seasonings of the poaching liquid changing with what is on hand and the fish changing depending on what's fresh at the fishmonger. Quickly, but gently, cooking the fish in a flavorful liquid is the key to preserving the fish's natural flavor resulting in a lightly seasoned, healthy meal that's the perfect excuse to open a nice bottle of white wine.

When talking about fish, the term poaching is used most often for fish cooked in a simmering liquid where the liquid is intended to be discarded. Braising or stewing is often used when the liquid is to be served with the fish.

The water used when poaching fish should be "high quality". If you don't drink your tap water, then don't use it for this recipe. Use water that you would be willing to drink (and, hopefully, prefer the taste of) for this recipe because those off flavors will present themselves in the final dish if you use funny tasting water. Also, we're not going to boil the fish - we're going to cook it in near boiling temperature water. Boiling will cause unnecessary violent currents through the cooking liquid which will end up tearing apart the fish into little pieces instead of gently cooking them through. The poaching liquid can be used repeatedly for multiple batches of fish or other foods you may want to poach in a flavorful liquid - just bring it back to a boil between uses. (Use the poaching liquid all in one session and then discard... please don't keep a pot of poaching liquid sitting on your stove waiting for the next poached fish meal.)

For this recipe, prepare the poaching liquid by filling a saute pan with enough water to measure a depth of about one inch (2.5 cm). Throw in a couple cloves of garlic, about 30 to 40 whole peppercorns, 4 sprigs of parsley, 1/2 cup dry white wine, and a bay leaf. Covering the saucepan, allow the mixture to come to a full boil and turn the heat down to low. We want to let the flavors of the spices infuse into the liquid, so let it sit on low for about twenty minutes. Feel free to use this time to prepare any side dishes you may want, like a rice pilaf

I find that tilapia, red snapper, and bass seem to work well when poached. But it greatly depends on the individual: the flavors of catfish may be pleasant to many, but I can't stand it when poached. Each fish has it's own flavors, so I encourage trying them out (in a restaurant or when they go on sale) and figuring out what flavors agree with your palate. Poaching is a great way to prepare fish for tasting, because the flavor of the fish is not overwhelmed by sauces or marinades.Bring the poaching liquid back up to a full rolling boil, then turn the heat back to the lowest setting. When the boil settles down, place the fillets into the liquid with a thin, flat, slotted spatula and cover for five minutes. (Filets thicker than 1 cm may need an additional minute or two.)

Remove the filets from the liquid and serve with some kosher salt sprinkled on top, a drizzle of extra virgin olive oil, a few drained capers, and a couple slices of lemon on the side.

Answer 3

you're better off with a shallow one because poached fish is quite delicate and can easily be damaged when listing it out of a high pan.

Answer 4

you can poach fish in any pan as long as the fish is submerged. it is way nicer to steam it though and it keeps more nutrients

Answer 5

Depends on the thickness of the pan, not the depth of it!!!!!