Poached Fish Fillets Recipes

SHALLOW-POACHED FISH FILLETS

Steps:

• Prepare poaching liquid: Gently squeeze kumquats over a measuring cup to release juice. Melt butter in a large skillet over medium heat. When it is foamy, sweat the shallot until it is softened but not taking on any color, about 2 minutes. Add wine, tangerine juice, and kumquats (and juice) and bring to a simmer.
• Poach fish: Fold thin ends ("tails") of fish fillets under a little so the fillets have a more uniform thickness. Season with salt, then gently slide the fillets into the simmering liquid. The fish will not be completely covered with liquid but should be in a single layer. Cover with a parchment-paper round and reduce heat so the liquid is barely moving (just under a simmer). Poach until fish is opaque throughout and flaky to the touch. (Check after 1 minute, but it may take up to 5 minutes.) Use a slotted fish spatula (or other long spatula) to transfer fish to a platter. Cover with parchment paper and set in a warm spot until ready to serve.
• Make buerre blanc: Pour the cooking liquid through a fine sieve to strain out the solids, pressing on the fruit to extract as much liquid as possible. Return liquid to skillet and boil over moderate heat until reduced to about 3 tablespoons, 2 to 3 minutes. Turn off heat and gradually add the butter, whisking in a few cubes at a time. If butter isn't melting, return pan to moderate heat and swirl to hasten melting. Whisk until each addition is incorporated before adding more. When all of the butter has been added, stir in the sliced kumquats. You should have about 1/2 cup sauce. Season with salt and pepper.
• Serve: Drizzle buerre blanc over fish, and garnish with mint.

POACHED FILLET OF TROUT

Steps:

• Preheat the oven to 400 degrees F.
• To make the couscous: Bring the stock to a boil in a saucepan over high heat. Add a pinch of salt and the couscous. Stir the couscous and return to boil for 1 minute. Remove the pot from the heat, cover let stand for 5 minutes, then fluff the couscous with a fork. Mix in the diced vegetables, egg and herbs. Season the couscous with salt and lemon and allow to cool.
• To prepare the trout: Season the trout on both sides with salt and pepper. Lay fish skin side down. Spoon about 1/4 of the couscous onto the large end of each fillet. Fold the tails over (to make a tidy packet) and secure with toothpicks.
• Melt the butter in a large ovenproof skillet over medium heat. Add the shallots and cook until they are soft, about 7 minutes. Add the trout, wine, lemon juice, and saffron. Season the shrimp with salt and pepper and lay them on the trout bundles. Add the herb sprigs, cover the pan and put it in the oven. Cook until the trout is flaky and the shrimp are opaque, about 5 minutes. Transfer the trout and shrimp to serving plates.
• To make the sauce: return the poaching liquid to a burner and simmer over high heat. Remove the herb sprigs and add the cream. Reduce the sauce until it coats the back of a spoon, about 3 minutes.
• Spoon sauce onto each of the plates. Garnish with dill, lemon, and chopped parsley and serve.

POACHED FISH

Steps:

• In a pan large enough to poach the fish in, combine the stock, wine, parsley, and chives. Bring to a boil and reduce the heat so the water is barely simmering.
• Slowly lower the fish into the poaching liquid. Poach the fish until it is just cooked through, about 6 minutes. Remove and serve with Classic Creamy Herb Vinaigrette. and Roasted Vegetables.
• Whip the cream until soft peaks form. Slowly whisk the vinaigrette into the whipped cream until combined. Whisk in the herbs, lemon juice, and vegetable oil. Taste and adjust the seasonings. Use at once or cover and refrigerate.
• Serve with poached fish and grilled vegetables.
• Preheat the oven to 400 degrees F.
• Toss the vegetable with the thyme, salt, pepper, and enough oil to lightly coat. Spread in a roasting pan or on a baking sheet. Roast until the vegetables are tender, about 25 minutes. Cool slightly before serving.

BAKED AND POACHED TILAPIA

Steps:

• Place the tilapia, lemon juice, coriander, and parsley in a bowl; toss until fillets are evenly coated. Refrigerate at least 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Arrange the fillets in the bottom of the prepared baking dish; top each with tomato. Drizzle remaining marinade over the fillets. Cover with aluminum foil.
• Bake in preheated oven 15 minutes. Remove foil and bake uncovered another 5 minutes.

POACHED FISH FILLETS

Steps:

• Stir the cornstarch and 1/4 cup broth in a small bowl. Set aside.
• Heat the remaininng broth, dill weed, black pepper, carrot, celery and onion in a 12-inch skillet over medium high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
• Add the fish to the skillet. Cover and cook for 5 minutes or until fish flakes easily when tested with a fork. Remove the fish from the skillet and keep it warm.
• Stir the cornstarch mixture and stir it into the skillet. Cook and stir until the mixture boils and thickens. Serve the vegetable mixture with the fish.