OTHER LANGUAGES: German
Fish poached in the presented combination with cod and chanterelles is a fantastic dish. Hans Haas from the Tantris restaurant in Munich has prepared a similar dish with the St. Peter’s fish in this way and therefore I have the idea to combine chanterelles with fish. The recipe is simple and the effort is kept to a minimum. A cooking video accompanies you during the preparation. You can read my tips or jump directly to the recipe poached fish. I would be happy if you cook it up and share the article with your friends.
- 1. Definition of Poaching – How to Poach Fish Fillet
- 2. Poach Fish Fillet in Broth
- 3. Can I poach frozen Fish?
- 4. Poaching with or without Vinegar
- 5. Temperature ranges for Fish preparation
- 6. Fish poached with Chanterelles
- 7. Cooking Video poached Cod
- 8. Recipe
- 9. More Fish and Seafood for Poaching
- 10. Calories Poached Fish with Chanterelles and Potatoes
1. Definition of Poaching – How to Poach Fish Fillet
In this preparation method, the prepared fish fillet, pieces of fish or the whole fish are prepared in a broth or sauce and cooked slowly, below the boiling point. The temperature range for poaching is 85-95 °C.
Poach fish is pronounced “posch fish” but written without “s
2. Poach Fish Fillet in Broth
The pochier brew can be a broth or a salted water, seasoned with some aromatics. The example of a simple poaching broth for fish: Boil water, season with salt, bay leaf, peppercorns, parsley stalks and thyme stalks and a little white wine and bring to the boil. The prepared fish fillets or fillets are placed in the boiling broth, then the pot is pulled from the stove, the fish can cook under the boiling point, this is the meaning of poaching. I have a second recipe for you, by the way: I poach the fish in a smoked tea with the fish in tomato sauce.
Which means poaching: Poaching means letting it simmer below the boiling point!
3. Can I poach frozen Fish?
The fish fillet must always be defrosted before poaching. Place the frozen fish fillet in cold water and let it thaw slowly for about 30 minutes to an hour. Warm water is bad because the fish begins to cook in warm or even hot water and later decomposes more easily.
4. Poaching with or without Vinegar
The vinegar is not absolutely necessary as an addition during poaching, sometimes it is helpful. The poached egg, for example, works better with vinegar, with fish I do without vinegar completely. The preparation of ‘carp blue’ or ‘fish blue’ is carried out in a vinegar mixture. The vinegar causes the blue colouring of the fish skin. Personally, I don’t like the fish prepared in vinegar broth very much. Poached fish, no matter whether it is cod, pike, cod or halibut, I prefer to prepare it in filet form without skin, in a suitable broth. The poaching stock from broth and aromatics can then be served as a stock with the dish, or I prepare a fish sauce based on the stock.
5. Temperature ranges for Fish preparation
The example of poaching shows that the fish is cooking wonderfully at a low temperature. Therefore I would like to give you a tip to try it out: Place a fish fillet in a buttered porcelain dish, season the fish with salt and pepper, cover the porcelain container with a cling film and place the fish in the preheated oven at 80°C hot air level. Depending on the size of the fish fillet, the cooking time is 8-14 minutes. This is one of the most beautiful ways to prepare fish fillet, completely without roasts, smells and action with fat and pan. You’ll be amazed how fine the fish tastes, prepared this way!
6. Fish poached with Chanterelles
In the Pfifferling time my recipe offers a welcome change to the usual and well-known cream mushrooms. When shopping for chanterelles, please buy as clean a product as possible. Washing and cleaning the mushrooms is explained elsewhere in the Risotto and should be a good guide for you.
7. Cooking Video poached Cod
OTHER LANGUAGES: German