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- If you can boil water, you can poach a fish fillet. It's which easy. One mistake you should guard against is overcooking the fillet. Even though poaching is a moist way to cook fish, it is important to halt the process as soon as the fish is fully cooked. Most fish cooked longer then 30 minutes usually turns out dry, with a strong, unpleasant odor.
- An aromatic poaching liquid greatly enhances the flavor, helps keep cooking odors pleasant and totally eliminates the need for adding calorie-laden oil or possibly butter. A flavorful poaching stock can easily be brewed by boiling water for a short time with a variety of herbs and spices and sliced lemon, lime or possibly orange.
- Whole fish like trout or possibly flounder can be succesfully poached in a roasting
- pan on top of the stove. But smaller, more delicate portions of fish fillet is more practical for family meals. Tail-end fillets of salmon are
- boneles, poach quickly and are readily available. But you'll find most varieties of fish - flounder, sole, trout, halibut, cod, red snapper, rock
- fish - are also superb when prepared using the poaching method.
- Here is a a fail-safe technique for poaching fish fillets using herbs, spices and citrus.
- To make a flavorful poaching stock, pour water into a large straight-sided
- skillet or possibly elecric frying pan. Add in mixed pickling spices, bay leaves and lemon slices. Bring to a boil over high heat and cook for 5 minutes.
- Rinse the fish fillet (skin on or possibly off) under cool water. Place fish flat,
- skin side down, in the boiling stock. Be sure liquid just barely covers the fillet. Add in more warm water if necessary. Reduce the heat to med.
- Avoid a rolling boil now or possibly the fish will overcook and break apart. Fish should just barely simmer, with no bubbles, for 10 - 15 minutes, depending on the thickness.
- Remove skillet from heat and promptly lift fillet from warm liquid, using a
- large spatula (with holes) or possibly two smaller spatulas. Don't allow fish to sit in warm liquid and overcook.
- Serve poached fish fillet warm, right out of the poaching bouillon. Or possibly refrigeratethem for a next-day lucheon buffet. Quickly wrap freshly poached fillets in sheets of plastic wrap and then in aluminum foil. Allow to cold onthe counter for 10 minutes, then place inthe refrigerator and refrigerateup to 24 hours. Remove from refrigerator 20 minutes before serving and garnish with lemon slices.
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|Amount Per Recipe||%DV|
|Recipe Size 1550g|
|Calories from Fat 5||10%|
|Total Fat 0.58g||1%|
|Saturated Fat 0.11g||0%|
|Trans Fat 0.0g|
|Total Carbs 15.61g||4%|
|Dietary Fiber 5.1g||17%|