anybody got any ideas how to poach fish? would probably be smoked haddock or cod fillet along those lines?

Answer 1

Try sweating down a chopped onion, adding some garlic, pour in some milk, season with salt and ground pepper, add the fish and simmer for not more than ten minutes (depends on thickness of the fish). Garnish with chopped parsley.

Answer 2

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RE:
anybody got any ideas how to poach fish? would probably be smoked haddock or cod fillet along those lines?

Answer 3

Your going to poach Smoked Haddock...it's smoked.

The easiest way for a new poacher like YOU. Go buy some parchment paper. Tear off a big square. Place your fish on the paper and sprinkle it with seasoning and a splash of lemon juice, white wine and / or butter. Fold the paper over and crimp the ends so that it's air tight.

Place on a baking sheet and slide it in the oven at 375 degrees. Cooking time will vary with the thickness of your fish, but 20 - 30 minute will do it. Fish should plump up and be moist and flakey.

Answer 4

Poaching fish is more of a technique but a good way to emphasize the taste of fish.

This is a quick but gently way of cooking the fish in a flavorful liquid to keep the fish's natural flavor.

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, you will not beboiling the fish - you should 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.)

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. This will let flavors of the spices infuse into the liquid, this should be for about twenty minutes.

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 approx five minutes. (Thicker than 1 cm may need an additional minute or two.)

Remove the filets from the liquid and serve.

Answer 5

the best way to cook smoked haddock or cod is to place it in a shallow dish and just cover it with milk and water a little butter and place in a warm oven.there are two kinds of smoked fish hot smoked is ready to eat ie,mackerel or trout fillets but the yellow or undyed needs cooking also you will find two kinds of smoke in your supermarket/fishmongers go for the traditional smoke as its a proper smoked fish worth every extra penny. poaching is more whole fish like salmon or large trout placed in a stock and cooked slowly or that's how my gran taught me.

Answer 6

Poaching means cooking in hot liquid which is kept below boiling point. Smoked haddock is lovely poached in milk. Put the fish in a pan with enough milk to just cover it. Heat carefully - don't let it boil. The fish is ready when it flakes easily.

Answer 7

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Answer 8

Trust me just put a pan on the old stove with water a few bay leaves in there. a small amount of white wine if you like and when gently simmering add the fish depending on size for 5 - 10 mins. Take out and keep the stock back for a sauce if you wish. Happy days

Answer 9

I simply place the fish into a frying pan and add some milk to nearly cover it. Grind some pepper over and and heat it up - doesn't take too long. The fish is done when it is plump and flaky.

I try to avoid Cod (due to UK stocks in severe decline) and I think Haddock tastes better anyway.

Enjoy!

Answer 10

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